TheFoodTasting

Desciption

i came up with this recipe after finding out that i had to go gluten free. i don't miss the bread crumbs in the meatballs one bit! substituting the spaghetti squash for regular pasta is also good for those who are counting calories or carbs. tip: omit the egg if needed, the meatballs will still stay together (i found this out on accident)!

Tags

#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Occasion #Main-dish #Beef #Pasta #Vegetables #Easy #Beginner-cook #Dinner-party #Dietary #Gluten-free #Low-calorie #Low-carb #Ground-beef #Free-of-something #Low-in-something #Meat #Pasta-rice-and-grains #Spaghetti #Squash #Presentation #Served-hot

Steps

1. Preheat oven to 350 degrees
2. Mix all of the meatball ingredients together in a large bowl
3. Form into 16 balls and place in a 8x8 inch glass baking pan
4. Bake 25-30 minutes flipping them over halfway through
5. Meanwhile
6. With a sharp knife carefully stab the spaghetti squash mul
7. Put it on a plate and place it in the microwave for 12-16 minutes on 100% power
8. It is done when the skin is soft when pierced with a fork
9. When squash is done slice it crosswise and let cool
10. Pour the desired amount of marinara sauce into a large non-stick skillet
11. About 5 minutes before meatballs are done begin heating sauce on medium to low heat
12. When the meatballs are done baking
13. Scoop them out with a slotted spoon or spatula and put them in the sauce
14. Cover and simmer for about 5-10 minutes
15. While the sauce is simmering
16. Scoop out the seeds of the spaghetti squash
17. Then scoop out the squash on to plates
18. Or you can use the squash shell as your bowl and simply fluff up the squash with a fork
19. Let sauce cool for about 2 minutes before scooping meatballs and sauce over spaghetti squash