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Ingredients:
1 spaghetti squash
1 lb. ground grass-fed beef or other meat (I used a combo of beef and buffalo)
1 onion, finely chopped
1 bunch kale, de-stemmed and torn into pieces
1 bunch scallions
1 tablespoon Italian seasoning
1 tsp salt
2 cloves garlic, pressed or finely chopped
4 carrots
2 parsnips
4 small tomatoes
1 cup tomato sauce or tomato-based pasta sauce (not from canned)
3-4 tablespoons Parmesan cheese (optional)
1. Heat oven to 400 degrees Fahrenheit
2. Cut squash in half lengthwise, scoop out seeds and discard or toast separately. Place squash, cut side down, on oiled baking sheet. Bake one hour. Let cool for 10 minutes, then scrape gently with a fork, fluffing the squash to get the "spaghetti".
3. Combine ground meat, 1/2 of chopped onion, Italian seasoning, 1/2 tsp salt, 1/2 chopped green onions, and 3 tablespoons Parmesan. Form into approx. 16 - 2-in. balls. Place on oiled baking sheet and bake at 400 degrees for 30 min.
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4. Heat 1 tablespoon oil in a pan on medium heat. Add remaining 1/2 chopped onion. Once onion starts to become translucent, add chopped carrots and parsnips. Cook for 10-15 minutes, stirring frequently, or until root veggies begin to soften. 5. Add kale, garlic, and remaining scallions. Once kale has wilted slightly, stir in tomato sauce. Let simmer for a minute or two before removing from heat.
6. Serve- layering the squash, sauce, and meatballs in bowls.
Makes 2-4 servings, depending on the size of your squash. We had a small squash so it made only two servings but we had enough sauce and meatballs left over to serve with fried eggs the next morning which was ah-mazing!
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