© zarzamora / Shutterstock.comCook time: 40 minutes
Yield: 4 servings
1 large spaghetti squash
3 tablespoons water
3/4 pound ground beef
1/4 pound ground pork
1/2 cup fresh parsley leaves, minced
1 large egg
1 clove plus 2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon coconut oil
One 28-ounce can diced fire-roasted tomatoes
8 large basil leaves, slivered
Salt and ground black pepper to taste
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Preheat the oven to 375 degrees. Cover two large baking sheets with parchment paper.
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Cut the squash in half lengthwise, and scoop out the seeds with a large spoon. Place squash cut side down on the baking sheet. Sprinkle the water onto the paper around the squash. Set aside.
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In a large bowl, mix the meat, parsley, egg, 1 clove garlic, salt, and black pepper with a fork until combined. Measure a tablespoon of meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
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Place both baking sheets in the oven and set timer for 25 to 30 minutes.
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While the meatballs and squash are roasting, place the coconut oil and 2 cloves garlic in a saucepan over medium-high heat. Cook until the garlic is fragrant, about 30 seconds, and then add the tomatoes and basil. Stir to combine, increase heat, and bring to a boil.
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Reduce heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Cover and reduce heat so sauce is just kept warm.
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When the meatballs are golden brown and cooked through (about 25 to 30 minutes), add them to the tomato sauce to keep them warm. Leave the spaghetti squash in the oven to bake for an additional 10 minutes.
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Remove the squash from the oven and, using a hot pad to hold it, scrape the inside with a fork to shred the squash into spaghetti-like strands. To serve, mound spaghetti squash on individual plates and top with sauce and meatballs.