Have you ever had a huge craving for spaghetti? I’ll have it occasionally, and this week it hit hard! I have always loved spaghetti… probably party because it was one of my mom’s favorite foods to make when I was growing up, and also because it’s just so darn easy to make. It just doesn’t get much better than a big bowl of pasta, flavorful spaghetti sauce, and perfectly seasoned meat or meatballs. Anyone else with me??
However, since I’m doing the Whole30, pasta isn’t really on the menu. And that’s when my sweet friend, spaghetti squash, comes into play. I have been a huge fan of this low carb alternative to pasta for years, and I love that it’s Whole30 approved. Not only is it super easy to make, but you really don’t miss the pasta and it’s super filling. Win-win-win, right? In fact, it’s so easy to prep that my dear hubby has made me some when I’m at work too late to start dinner on time. I’m all for hubby-approved foods!
As for the sauce, I go back and forth between homemade and store bought, depending on how much time I have to make dinner. My favorite homemade sauce is from the book Fixate by Autumn Calabrese (to die for!), but sometimes I just don’t have the time to make it, so I opt for the jarred variety at the store. I have become an avid label reader since starting the Whole30, and I look for sauces that have no added sugar and ingredients I can pronounce (or, you know, recognize). This way I’m ensuring to get a higher quality sauce with less preservatives and stuff we don’t need.
When meal prepping for the week, this recipe was SO easy to make! All you need to do is make the meatballs, and pop ’em in the oven with the spaghetti squash. Then separate the squash into glass containers (like these) for each day of the week, top with the sauce and 2-3 meatballs, and you’re good to go! It’s so easy to have a healthy, filling and nutritious lunch that takes minimal effort on your part. That’s my kind of meal!
- 1 large spaghetti squash
- 1 Tbsp olive oil
- Salt & pepper
- 1 large jar spaghetti sauce
For the meatballs:
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup mushrooms, chopped
- 1 tsp garlic, minced
- 1 tsp olive oil
- Salt & pepper
- 2 tsp Italian seasoning
- 1 lb ground turkey
- 1 lb ground beef
- 2 eggs
- 1/3 cup coconut flour
- Preheat the oven to 350F.
- Cut the squash in half, scoop out the seeds and rub the olive oil around the inside. Sprinkle with some salt and pepper.
- Place on a foil lined baking sheet and bake for 30-45 minutes, or until the flesh is tender. Remove from the oven and let it cool.
- Once cool, scrape the flesh with a fork, which will create the “noodles”.
For the meatballs:
- In a medium skillet heat the olive oil and cook the onion, bell pepper, mushrooms and garlic until soft and fragrant, around 10 minutes.
- In a large bowl, mix together the ground turkey and beef. Add the eggs, coconut flour and cooked veggies to the bowl. Mix until everything is combined.
- Scoop out about 2 Tbsp of the meat mixture and form into a ball. Place on a foil lined baking sheet.
- Cook for 15-20 minutes or until the meat is completely cooked.
For the bowls:
- Divide the squash into the bowls, top with the spaghetti sauce, and add your meatballs on top!
- These bowls will keep in the fridge for up to a week.
This recipe makes a LOT of meatballs. The ones I didn’t use this week I froze in a freezer bag to use later. They will last in the freezer for up to two months!
Now it’s your turn to talk! Answer one of these questions in the comments below:
Do you ever meal prep your lunches?
What is your go-to comfort food?