Yields 4 servings

  • 2.5 lb. spaghetti squash
  • 1/2 cup water

To cook squash: Preheat oven to 350 degrees. Cut squash in half and remove seeds with a spoon. Place cut side down on a baking sheet and add 1/2 cup of water to the baking sheet. Bake for 30 minutes or until tender, remove from oven and set aside until cool to touch. Once cool, run a fork along the inside of the squash and it will pull apart into “noodles”. Transfer to a bowl and set aside.

For the meatballs:

  • 1 lb. grass-fed organic 85% ground beef
  • 1/2 medium yellow onion, diced
  • 4 oz. baby bella mushrooms, diced
  • 1 free-range egg
  • 1/4 cup shredded Italian cheese
  • 1 tbsp. dried oregano
  • 1 tbsp. dried basil
  • 1 tsp. garlic powder
  • 1/2 tsp. red pepper flakes

Combine beef, seasonings, egg, onion, mushrooms, and cheese and form into 1/3 cup balls. Place each ball into silicon muffin tins and bake at 350 for about 15 minutes or until cooked through.

For the sauce:

** you may also use jarred pasta sauce that is low sugar/low sodium. Try to find one with <5g sugar per serving

  • 14.5 oz. can organic diced tomatoes, no salt added
  • 6 oz. can organic tomato paste
  • 4 medium Roma tomatoes
  • 1/4 cup red wine
  • 1 tbsp. olive oil
  • 4 oz. baby bella mushrooms, sliced
  • 1/2 medium yellow onion, sliced
  • 1 tbsp. dried basil
  • 1 tbsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Himalayan sea salt and pepper to taste

Heat olive oil in skillet and sauté sliced onion and mushrooms until slightly tender. In a blender or food processor, add tomatoes, tomato paste, canned tomato, and spices. Blend until smooth and add to skillet with mushrooms and onions. Add the wine and cook until sauce thickens. Reduce heat to a simmer to keep warm.

Divide spaghetti squash evenly into four bowls, and top with 2 meatballs, 1 cup of tomato sauce, and more shredded cheese if desired. Serve immediately.

Nutritional Information:

Total Calories 398, Total Fat 17g, Carbohydrates 30g, Sugars 14g, Dietary Fiber 7g, Protein 33g, Sodium 318mg, excellent source of selenium, zinc, vitamin B6, vitamin B12, and niacin