Bison Spaghetti (Squash) and Meatballs

You will LOVE this spin on an old favorite.  The spaghetti squash is a delicious substitute for pasta and much healthier for you.  It’s worth the work, I promise!

My goal is to make more sustainable meals that are healthy and promote a balance of nutrients from whole foods, free range and/or wild animals, and organic vegetables.  🙂 This meal happens to be gluten free and follows the “Paleo Diet” theme of you’re into that kind of thing.

Prep Time:  1 hr (Includes cooking squash)

Cook Time:  1hr

Serves: 3-4 (depending on how big your squash is). You can always make two just in case.  You will have plenty of sauce and meatballs for 4 though.

Bison Meatballs:

• 1lb Grass Fed Bison
• 2 TBS Basil and Pine Nut Pesto (I make my own but you can buy at the store).
• 1/4 C. Chopped White Onion
• 1 tsp. Wild Garlic (you can sub regular garlic if need be).
• 1 Egg White, Cage Free
• 1 tsp. Celtic Salt
• 1 tsp. Pepper
• 1 tsp. Coconut Oil

1. Mix well and form into 20 small meatballs.
2. Cook in 1 tsp. of coconut oil until browned and mostly done.
3. Reserve in separate bowl.

Sauce: 

• 26.46 oz Chopped Tomatoes,  I use Pomi brand for ease of use and it’s not from a BPA can.
• 1 C.  White or Baby Bella Mushrooms, sliced
• 1/4 C. White Onion, diced
• 1 tsp. Basil
• 1 tsp. Sea Salt

1. Take same pan meatballs were cooked in (a braiser or dutch oven works well) and add mushrooms and onion. Cook for 1 min.
2. Empty tomatoes into mixture and scrape the bits of the pans from cooking meatballs. (This is great for flavor).
3. Add spices. Simmer for 15 min.
4. Add meatballs back in and simmer for 25 more min.

Spaghetti Squash:

• 1 Spaghetti Squash, halved longways.
• 1 tsp. Coconut Oil
• Water

1. Preheat Oven to 375 F.
2. In a large glass pan add 1/2 inch of water and a tsp of coconut oil.
3. Place squash cut side down in water.
4. Bake for 30-35 min or until tender.
5. Scrape with fork across the squash ( it will look like spaghetti).

Serve meatballs on top of spaghetti squash! 🙂