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Grass-Fed Meatballs with Roasted Spaghetti Squash Bookmark and Share



Serves 4

Spaghetti squash is a great way to reduce the glycemic load of a meal while still maintaining the mouth-feel of a pasta dish.


To make squash

1. Preheat oven to 400F. Rub squash halves with 1 tablespoon oil and season with salt and pepper. Place on a baking sheet cut-side down and roast until flesh gives easily when pressed, 40-50 minutes.

2. When squash is cool enough to handle, scrape out the flesh with a fork and place in a bowl. Set aside.

3. Heat remaining 1 tablespoon oil in a large saucepan over medium-low heat and add garlic. Cook until fragrant, 30-60 seconds. Add tomatoes and pinches of salt and pepper. Cover, and simmer until tomatoes are broken down, about 10 minutes. Turn heat off. Stir in basil. Taste and season with salt.

To make meatballs

1. Whisk together lemon juice, oil, garlic, oregano, salt, and pepper in a small bowl. In a shallow dish, coat tofu and eggplant in marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.

2. When squash is cool enough to handle, scrape out the flesh with a fork and place in a bowl. Set aside.

3. Heat remaining 1 tablespoon oil in a large saucepan over medium-low heat and add garlic. Cook until fragrant, 30-60 seconds. Add tomatoes and pinches of salt and pepper. Cover, and simmer until tomatoes are broken down, about 10 minutes. Turn heat off. Stir in basil. Taste and season with salt.

To make meatballs

1. In a large bowl, combine all ingredients except olive oil. Mix all the ingredients thoroughly.

2. Over medium heat, heat enough oil to cover the bottom of the skillet. Make a small test patty (1 tbsp) and cook on both sides. Taste the tester and re-season meat mixture if needed.

3. Form remaining mixture into small balls. Cook in batches until cooked through and browned on all sides, about 8 minutes. Serve meatballs with spaghetti squash and tomato sauce.

Substitutions: omit bread crumbs to make gluten-free

Diabetic Exchanges: 2

This recipe is vegetarian, gluten-free

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