Spaghetti Squash & Skillet Meatballs

Ingredients:

• 1 large spaghetti squash, halved & seeds removed

• Olive oil

• Salt

• Italian seasoning

Meatballs:

• 1 lb grass-fed organic ground beef

• 1/2 yellow onion, finely chopped

• 1 tsp salt

• 1 1/2 tsp Italian seasoning

Simple Blender Sauce:

• 1 (14.5 oz) can diced tomatoes

• 1/2 yellow onion

• 1 clove garlic

• 5 fresh basil leaves

• 1 tsp salt

• 1 tsp Italian seasoning

To Serve:

• Freshly grated Parmigiano Reggiano

Directions:

1. Preheat oven to 350°F. Drizzle spaghetti squash with olive oil, season with salt and Italian seasoning. Roast cut-side up for 45 minutes, flipping over halfway through. Set aside to cool.

2. In a bowl, mix ground beef, onion, salt, and Italian seasoning. Scoop into balls using a 1-inch cookie scoop.

3. Heat olive oil in a cast-iron skillet over medium heat. Add meatballs and rotate to brown and cook on all sides. Remove and set aside.

4. Blend all sauce ingredients until smooth. Pour sauce into the same skillet and heat through, scraping up the browned bits.

5. Shred the cooled spaghetti squash with a fork, keeping it in the squash boats.

6. Top with warm sauce, meatballs, and freshly grated Parmigiano Reggiano.

Cozy, simple, and no jarred sauce required #easydinnerideas #meatballs #cozymeals #quickandeasy #castironcooking