Homemade Spaghetti Squash and Marinara Meat(less)balls

 Healthy alternative to classic pasta and meatballs

Spaghetti Ingredients:

·         1 spaghetti squash

·         2 tablespoons olive oil

·         Salt and pepper to taste

Meat(less)ball Ingredients:

·         1 onion – chopped

·         6 tablespoons of olive oil

·         2 cloves garlic – chopped

·         1 cup bread crumbs

·         1/2 cup mixed nuts – chopped in blender or food processer

·         1 egg

·         1/4 cup fresh parmesan cheese

·         1/2 tablespoon of parsley

·         Salt and pepper to taste

Marinara Sauce Ingredients:

·         2 large yellow onions - diced

·         2 tablespoons of olive oil

·         6 cloves of garlic – chopped minced

·         2 tablespoons of dried Italian herbs (examples: basil, oregano)

·         1/2 cup of red wine (not cooking wine)

·         12 medium tomatoes - peeled and seeded

·         Salt and pepper to taste

Instructions: In a large pot, heat up the olive oil. Add the onions and cook on medium heat until they are translucent. Add the garlic and dried herbs and cook for additional 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 5 minutes more. Add the tomatoes and mix together.

Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste. After about an hour, preheat your oven to 350 degrees F for the spaghetti squash. Spray a large baking casserole dish with a nonstick cooking spray.

Wash the squash and cut it in half lengthwise. Use a large spoon to remove seeds on each side. Rub with a bit of oil and sprinkle with salt and pepper. Place the squash - flesh side down - in the baking dish. Poke a few hours in the skin. Bake for around an hour or until tender. Once tender, take the squash out and let cool for 5 minutes. Use a fork to remove the inside of the squash – it will look like noodles. Place the squash in a large bowl and cover.

For the meatballs, heat two tablespoons of the olive oil in a large pan over medium heat. Sauté the onions and garlic until the onions are translucent, about 6 minutes. Pour onion and garlic mixture into a large bowl. Mix in remaining meat(less)ball ingredients. Form into balls of your desired size. Heat the rest of the olive oil in the same pan, and cook the balls until they are brown all over.

Pour half of the marinara sauce over them, and turn the heat to low. Let them simmer until they are warmed through, about 10 minutes. Pour meat(less)balls, sauce over spaghetti squash.