Spaghetti Squash and Meatballs

Ingredients:

For the spaghetti squash:
1 spaghetti squash about 2 pounds
1 teaspoon garlic salt

For the meatballs:
1 pound ground beef 85-90% lean
½ pound ground sausage
1 cup crushed pork rinds
1 large egg
1/4 cup almond milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon oregano

For serving:
3 cups marinara sauce see notes
Minced parsley

Directions:

To make the spaghetti squash:
Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray or olive oil.

Wash the spaghetti squash and score the squash lengthwise with a sharp knife. Microwave for 5 minutes to soften the squash to make it easier to cut. Slice the squash in half lengthwise.

Scrape the seeds from the center of the squash and discard (or save for roasting and eating as a snack).

Sprinkle the inside of the squash with garlic salt.

Place on the prepared pan cut side down and bake for 30-45 minutes or until a sharp knife can be easily inserted with only a little resistance.

Use a fork to scrape strands of spaghetti squash. Scrape width-wise for longer strands or length-wise for short stands. Set squash aside.

To make the meatballs:
About 30 minutes before the squash is done, add the ground beef, pork rinds, egg, almond milk, garlic powder, onion powder, and oregano to a medium mixing bowl and mix well with clean hands to combine.

Separate the meatballs into 18 separate chunks and roll into a ball.

Place the meatballs on a parchment-lined baking sheet and bake for 15 minutes at 375 degrees or until cooked through.

To serve:
Warm the marinara in a saucepan on the stove.

Divide the spaghetti squash evenly between 6 plates and top each plate with ½ cup of marinara.

Arrange 3 meatballs over the spaghetti squash and sprinkle with parsley before serving.

Servings: 1 plate

Nutritional Information: Calories: 479, Fat: 29g, Carbohydrates: 17g, Fiber: 4g, Protein: 32g