Spaghetti Spaghetti

Hi y'all. I'm short on time this weekend, but I didn't want to leave you hanging. Here's a new, healthy, and light take on traditional spaghetti and meatballs. Enjoy!

Spaghetti Spaghetti

Ingredients for the spaghetti
1 package of gluten free spaghetti (I used the Viviana brand)
1 spaghetti squash 
Sea salt and pepper for seasoning
Olive oil
Sea salt

Preheat oven to 400 degrees. Slice spaghetti squash in half. Place spaghetti squash, face up, in cooking pan with 1/2 inch of water. Use enough olive oil to cover both inside halves of the spaghetti squash and sprinkle a little sea salt on it. Bake for 45-60 minutes. Prepare the spaghetti pasta as instructed on the box. Note: I waited until the squash was about half way done to cook the meatballs and make the spaghetti, that way everything was nice and warm together.

Ingredients for meatballs / Recipe taken from The Garden of Eating by Chef Rachel

This recipe might look familiar from this post a few years back. Chef Rachel and her books are some of my favorite to cook from!

¼ cup old fashioned rolled oats aka oatmeal

¼ cup almond, soy, cow or goat milk

1 medium to large egg

1 ½ teaspoons dried herbs or 1 ½ to 2 tablespoons minced fresh herbs ( Italian blend, sage, thyme, marjoram, oregano, basil or combo)

½ teaspoon ground cumin

¼ to ½ teaspoon ground chipotle or black pepper

1 clove garlic, minced or pressed

¼ cup minced fresh parsley or 1 tablespoon dried parsley flakes

½  to 1 teaspoon finely ground, unrefined sea salt or 1 to 2 tablespoons tamari soy sauce

½ cup minced onion

1 to 1 ¼ pounds of 90-96% lean ground beef, turkey or lamb

In a medium bowl combine oats and milk, eggs, herbs, cumin, red/black pepper, garlic, parsley, salt or tamari sauce, and onion.

Crumble meat into bowl with these ingredients. Mix with hands, pulling mixture apart rather than squeezing and packing to evenly distribute seasoning. Bake meatballs on parchment lined baking sheet, or baking sheet lightly coated with coconut oil, in preheated 350 degree oven for 15-20 mins. Shake pan occasionally until done.

When everything is done cooking, combine spaghetti and spaghetti squash in a large bowl (this should serve 6, so a bowl big enough for that). Add 1-2 tablespoons of olive oil and a sprinkling of sea salt and pepper. Stir. Add the meatballs on top and voila! Delicious dinner is served.