| Prep Time | 40 minutes |
| Cook Time | 1-2 hours |
| Servings |
people
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Ingredients
Squash Prep
- 1 whole spaghetti squash
- 1/4 cup extra virgin olive oil
Meatballs
- 1 lb ground beef/ bison I use grass fed (Biofarm is AMAZING)
- 1/4 cup grated parmesan cheese
- 2 tbsp fresh basil minced
- 2 cloves garlic minced
- 1/4 cup onion finely chopped
FINISH
- 1 jar RAO's Marinara with basil
- 8 oz grass fed mozzarella cheese grated
Ingredients
Squash Prep
Meatballs
FINISH
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Instructions
For the Squash
- Rinse the squash and dry
- Cut the squash in half length wise
- Using good EVOO rub the squash inside and out. Sprinkle with some kosher salt and pepper.
- Place the squash on a cookie sheet cut side down
- Roast at 400 degrees for about 30 minutes or until a knife slides in easily
- Remove from heat and allow to cool for 10 minutes
- Using a fork, scrape the inside loosening the spaghetti squash from the skin. Place in a bowl and set aside.
- Place the empty shells cut side up in a casserole dish.
- Fill each shell with spaghetti squash and set aside
Meatballs
- While squash is roasting, make your meatballs. Place all the meatball ingredients in a bowl add a little salt and (optional red pepper flakes to taste) mix thoroughly with your hands.
- Form into 1 -1/2 inch meatballs.
- Place some good EVOO in a frying pan on high - brown the meatballs leaving them a little pink inside.
- Place the meatballs on top of the prepared spaghetti squash.
- Cover with the Rao's sauce.
- Top with grated mozzarella cheese. Return to oven at 350 degrees for about 30 minutes until cheese is melted and sauce is bubbly. EJOY!
- Garnish With Fresh Basil
Recipe Notes
There are a few steps to this dish, but easy ones. Your family will thing you slaved for hours. NOTE* Homemade sauce works great too.
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