Spaghetti Squash with Arrabiata Sauce and Spicy Italian Meatballs

Beef, Pork, Recipes, Veggies | January 28, 2015 | By

When I was vacation this past September in Italy, I ate pasta for breakfast, lunch and dinner.  Literally.  I couldn’t and still can’t get enough.  Now that I’m back in California and back to reality, I still have pasta occasionally but can’t help but feel guilty about the belly full of carbs and starch weighing me down as I’m waddling out of the restaurant.  Voila!  I present to you a guilt-free Italian indulgence substitute for chewy squash “noodles” drenched in a spicy and flavorful tomato arrabiata sauce with tender, zesty, mouthwatering meatballs.  Mangia!

Spaghetti Squash with Arrabiata Sauce and Spicy Italian Meatballs
Serves 4
Chewy squash “noodles” drenched in a spicy and flavorful tomato arrabiata sauce with tender, zesty, mouthwatering meatballs.
Write a review
Print
Prep Time
15 min
Cook Time
1 hr 20 min
Total Time
1 hr 35 min
Prep Time
15 min
Cook Time
1 hr 20 min
Total Time
1 hr 35 min
For the Spaghetti Squash
  1. 1 medium spaghetti squash
  2. 1 head of garlic, thinly sliced
  3. 2 tbsp olive oil
  4. ½ tsp salt
  5. ½ tsp black pepper
For the Arrabiata Sauce
  1. 1 28 oz. can crushed tomatoes
  2. 1 8 oz. can tomato paste
  3. ½ cup organic red wine
  4. 2 tbsp honey
  5. 1 tbsp olive oil
  6. 1 cup onion, chopped
  7. 5 garlic cloves, minced
  8. 2 tbsp fresh basil, chopped
  9. 1 ½ tsp crushed red pepper flakes
  10. 1 tsp garlic powder
  11. ½ tsp oregano
  12. ½ tsp dried basil
  13. ½ tsp thyme
  14. 1 tsp salt
  15. 1 tsp black pepper
For the Spicy Italian Meatballs
  1. 1½ pound ground beef
  2. 1 pound ground pork
  3. 3 large eggs
  4. ½ cup almond flour
  5. 4 garlic cloves, minced
  6. 1 tsp dried basil
  7. 1 tsp dried oregano
  8. 1 tsp dried thyme
  9. 1 ½ tsp salt
  10. 1 tsp black pepper
  11. 1 tsp crushed red pepper
To make the Spaghetti Squash
  1. Preheat the oven to 350 degrees.
  2. Cut the spaghetti squash in half then scoop out and discard the seeds.
  3. Place the 2 squash halves on a foil lined baking sheet face up.
  4. Spread the slices of garlic inside and along the walls of the squash halves.
  5. Season with salt and pepper and drizzle olive oil over the squash, making sure that the inside of the squash halves are covered entirely.
  6. Bake for 35-40 minutes until squash separates easily from the skin.
  7. Remove from oven and cool for 25 minutes.
  8. Use a fork to pull the squash strand “spaghetti” out of the squash.
To make the Arrabiata Sauce
  1. Heat olive oil in a saucepan over low heat and sauté onion and garlic for 5 minutes.
  2. Stir in the organic red wine, honey, dried basil, red pepper flakes, oregano, dried basil, thyme, garlic powder, salt and black pepper.
  3. Add the crushed tomatoes and tomato paste and bring to a boil.
  4. Reduce heat to medium and simmer uncovered for 30 minutes.
  5. Let sauce with meatballs cool before serving.
To make the Spicy Italian Meatballs
  1. Preheat oven to 350 degrees.
  2. Beat eggs in a small bowl.
  3. Mix the ground beef and ground pork together in a large mixing bowl and beaten eggs.
  4. Stir in minced garlic, dried basil, dried oregano, dried thyme, salt, black pepper and crushed red pepper.
  5. Add the almond flour and combine.
  6. Roll mixture with hands into 2-inch meatballs.
  7. Place on a foil-lined baking sheet and bake for 20 minutes.
  8. Add meatballs to arrabiata sauce, simmer and cool before serving!
The Paleo Panda http://www.thepaleopanda.com/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>