Tag Archives: spaghetti squash

Gluten-Free Italian Meatballs

Last week, the Hubby and I officially purged our cupboard and fridge of all items laden with wheat and gluten.  We are determined (for once) to stick to a diet of mainly organic fruit, vegetables, and protein.  Wish us luck!

Tonight, we were craving spaghetti and meatballs.  Using spaghetti squash instead of pasta is an easy swap, and we were pleasantly surprised with how light and moist these experimental gluten-free meatballs turned out!  We threw in a little bit of this and that, and ended up with the best meatballs we’ve ever made.

Gluten-Free Italian Meatballs

Gluten-Free Italian Meatballs

You can check out my Pesto ‘Spaghetti’ Squash & Prawns recipe for instructions on cooking a spaghetti squash.  For this weeknight meal, I simply doctored up an organic bottled marinara sauce with a little extra garlic, onion, red wine, diced tomato and italian seasoning, and after cooking the meatballs, they went for a quick dip into the marinara pool before getting smothered over the spaghetti squash.  I’ll have to save my spaghetti sauce from scratch for another post.

Gluten-Free Italian Meatballs:

makes 18, 5 min prep time, 25 minutes cook time

3/4 lb. ground beefalo
1 lb. ground chicken
1/4 cup almond meal
1/4 cup parmesan cheese, shredded
2 eggs, whisked 
1/4 medium sweet yellow onion, finely chopped
2/3 cup canned garlic & basil diced tomatoes, strained
3 cloves garlic, minced or pressed
2 tbsp parsley, finely chopped
2 tsp italian seasoning
1 1/2 tsp sea salt (to taste)
1 tsp finely ground pepper
1/2 tsp garlic powder
pinch of red pepper flakes (to taste)
2 tbsp ketchup
 

 Preheat oven to 350°.  Combine the ground beefalo meat and ground chicken in a bowl.  Add the almond meal, parmesan, and whisked eggs and stir until both meats are well incorporated.  Stir in all remaining ingredients, leaving the ketchup aside.  Form 1 1/2 to 2 inch meatballs and place on a foil lined baking sheet.  Place in a 350° oven for 20 minutes, and flip them over half way through.  Increase the temperature to 400° and using a basting brush, coat the top of each meatball with ketchup.  Remove once they reach an internal temperature of 160°, about 5 more minutes.

Toss them in your favorite marinara and enjoy!

 
 
 
 
 

Pesto ‘Spaghetti’ Squash & Prawns

It took me about a month, but I finally made my way back into the kitchen for this healthy meal.  If you’re curious what I’ve been eating the last month during my cooking strike, I’ll tell you it has not been good.  Mainly the crusts from my sons turkey sandwiches, Starbucks breakfast wraps, ‘mini time meals’ from Taco Time, and cookie dough ice cream.  No exaggeration.

Pesto 'Spaghetti' Squash & Prawns

I’m baby-stepping my way to a full body cleanse, so spaghetti squash seemed like a good choice.  If I have to lay off the carbs, at least I can pretend I am eating pasta so it’s not quite so painful.  I’ve eaten a lot of spaghetti squash over the years, but have never paired it with a pesto sauce.  I usually put a more traditional spaghetti sauce with it, and then about a pound of parmesan (to negate all of its wholesomeness).  This time, I decided to try pesto for a change.  I threw in some sweet cherry tomatoes and deliciously fresh prawns for added protein.  I have to say, I am quite impressed at how yummy it was!  My hubby even liked it (except for the prawns – he avoids scavengers like the plague).  I mixed up my usual pesto but used 1/2 baby arugula for a more peppery kick.  Be warned, you will have plenty of pesto left over, so plan on adding it into your dinner plans for the week, or you can reduce the amounts.  I prefer the leftovers!

Pesto ‘Spaghetti’ Squash & Prawns:

Serves 2

1 ‘spaghetti’ squash
8 garlic cloves, chopped
1/2 cup pine nuts
2 cups basil leaves
2 cups baby arugula
1 tsp salt
1 tsp pepper
1 cup extra virgin olive oil + a little splash
3/4 cup shredded parmesan
1/2 tbsp butter 
1/4 tsp red pepper flakes
6-8 prawns, tail-on & divined
3/4 cup cherry tomatoes
 

Spaghetti Squash

Preheat oven to 425°.  Cut the spaghetti squash in half, lengthwise, and scoop out the seeds.  Brush the inside flesh with olive oil, and sprinkle with salt and pepper.  Place squash flesh side down on a baking sheet and bake for about 45 minutes, until soft and tender.

Place pine nuts and garlic in a food processor and pulse until they are finely minced and incorporated.  Add the basil leaves, baby arugula, salt and pepper.  Close the lid on your food processor and slowly stream in the extra virgin olive oil while whirling the ingredients for about 1 minute.

Basil, Arugula, Salt & Pepper

Pine nuts & Garlic



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Add the shredded parmesan and whirl in the food processor for about 1 more minute, until the pesto is well blended.  You should have a nice creamy, puree.  If it is too thick, turn the food processor back on and add more olive oil.

Pesto!

Add the Parmesan

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Set aside the pesto.  In a large skillet, place a pad of butter and a splash of olive oil over medium heat.  Add the red pepper flakes while the butter and oil get hot.  Season the prawns with salt & pepper and place them in the skillet.  Toss in the cherry tomatoes and let them char and wilt.  Turn the prawns to the other side after about 1 minute and cook through until they are pink and opaque.

Prawns & Cherry Tomatoes

Hot Prawns

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By this time, the spaghetti squash should be ready to come out of the oven.  Hold the squash with a towel or pot holder, and scoop out the insides with a fork.  Place the stringy squash next to the prawns and tomatoes in the skillet (avoid stirring the tomatoes, they will be very soft).  Add a couple spoonfuls of pesto onto the spaghetti squash and stir until the sauce is well incorporated.

Scoop Out Stringy Squash

Stir in the Pesto

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Plate the squash first and top with the cherry tomatoes and prawns.  Add a sprinkle of parmesan and basil for garnish.

Pesto 'Spaghetti' Squash & Prawns