Recipe – Spaghetti Squash and Meatballs

Using Spaghetti Squash instead of pasta in your favorite spaghetti and sauce recipe can  turn a somewhat debit food into a nutritiously delicious credit food.

You can  use a jar of  organic Marinara Sauce for a quicker version. UPDATE: (Actually, this weekend I discovered the Classico brand of Organic Pasta Sauce from Costco and it was delicious. I just added a bay leaf as I simmered it.  Doing it this way I just combined the ingredients for the meatballs before cooking and cooked them in the olive oil on low heat.)

If you use the Organic Pasta Sauce, then go ahead and combine the ingredients for the meatballs a little differently as they need to hold together as you brown them in Olive Oil:

• 1 large yellow onion, coarsely grated
• 1 1/2 # lean ground beef
• 2 eggs, beaten
• 1/4 tsp garlic salt
• 1 tsp salt
• 1/4 tsp freshly ground pepper

Shape into balls and brown in olive oil.

If you don’t have a favorite sauce recipe and prefer to make your own sauce instead of buying the ready made sauce, here is mine:

• 2 large yellow onions coarsely grated – ( I generally speed cook using onion flakes:)
• 1 large green pepper, coarsely grated
• 1/4 cup olive oil
• 1 1/2 # ground beef

Discard juice from grated onions. Saute Onion, Pepper in the olive oil for 10 minutes. Saute  lean ground beef in with onions, pepper.

Transfer to cooking pan.

Add remaining ingredients:

• 2 cans 8 oz tomato sauce
• 2 cans 8 oz Italian tomato paste
• 1/3 cup water
• 1 clove garlic, peeled
• 1 medium bay leaf
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 tsp. aguave nectar or honey
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper

Cook over low heat about 45 minutes, stirring often to prevent burning. Just before serving remove garlic clove and bay leaf.

Cook Spaghetti Squash