Slow Carb Spaghetti and Meatballs
Yield: 4-6 servings
Prep Time: 25 minutes
Cook Time: 1 hour
- 1 large spaghetti squash
- 1 pound Italian sausage
- ½ pound lean ground beef
- 1 cup drained cannellini beans (white)
- 2 small red onions, roughly chopped and separated
- 3 large carrots, roughly chopped and separated
- 9 cloves garlic, peeled and separated
- ¼ teaspoon crushed red pepper
- 2 tablespoons pre-minced sun-dried tomatoes, jarred
- 2 large eggs
- Reserved onion, carrots and garlic from above
- ½ cup chopped parsley, separated
- ¼ cup chopped basil
- 2- 28 ounces cans crushed tomatoes
- 1-14 ounce can tomato sauce
- 1 ½ tablespoons balsamic vinegar
- 3 tablespoons olive oil, separated
- Salt and Pepper
- Preheat the oven to 425 degrees F. Cut the spaghetti squash in half length-wise and scoop out the seeds. Drizzle with olive oil, salt and pepper. Place the squash cut-side-down on a rimmed baking sheet and roast for 45 minutes.
- Meanwhile, place the beans, 1 onion, 1 carrot, and 3 cloves of garlic in a food processor. Puree until completely smooth.
- Place the bean puree in a large bowl with the ground meats, red pepper, 1 ½ teaspoon salt, eggs and 3 tablespoons parsley. Mix by hand until the ground meat is completely blended.
- Shape into 8 large meatballs and place on a parchment paper lined, rimmed, cookie sheet. Bake for 30 minutes.
- While the squash and meatballs are baking, add the rest of the onion, carrots and garlic to the food processor. Pulse until chopped well, but not pureed.
- Heat 2 tablespoons of oil in a large sauce pot over medium-high heat. Add the chopped veggies and sauté for 5 minutes to soften. Then add all the canned tomatoes, 1 teaspoon salt, ½ teaspoon pepper, remaining parsley and basil. Bring to a simmer and reduce heat. Cover (mostly) and continue to simmer until the meatballs are done baking.
- Remove the meatballs from the oven and carefully transfer them into the tomato sauce. Add the balsamic vinegar and simmer another 15 minutes so the flavors meld.
- When the squash has cooled a bit, use a fork to scrape the flesh into “spaghetti” strands and place on plates. Top each pile of spaghetti squash with tomato sauce and meatballs.
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