Move over pasta. You’ve been replaced. Spaghetti squash makes the perfect base for juicy, grass-fed meatballs nestled in a hearty Cabernet Marinara. And because spaghetti squash has such a low glycemic load, you can enjoy a healthy serving of this “spaghetti” without spiking your blood sugar.

Time To Table: 30 minutes

Serves: 4

Excellent Source of: Calcium, Iron, Potassium, Protein, Selenium, Zinc, Vitamin B6, Vitamin B12, Vitamin C, Niacin

Good Source of: Magnesium, Vitamin A, Folate

Preferences: Low Sugar

Ingredients

2 tsp. organic dried parsley

1 large organic omega-3 egg

1 tsp. Celtic sea salt

1 whole organic spaghetti squash (about 4 lbs), halved, seeded

1 tsp. organic garlic powder

2 ounces organic, raw Pecorino cheese, shredded

2 tsp. organic dried basil

16 ounces organic grass-fed beef

1 25.5-ounce jar Muir Glen Cabernet Marinara Pasta Sauce

1 slice Ezekiel 4:9® Sprouting Grain Bread, toasted and crumbled

Preparation

First, cook the spaghetti squash. Our recommended method is using a standard oven or a Flavorwave as this will preserve the most nutrients. If using the standard oven, bake squash on a cookie sheet at 350°F, cut side down, for 45 minutes. Using the Flavorwave, cook at 400°F for 30 minutes. Using a fork, scrape the strands of squash into a bowl and toss with 1 Tbsp. olive oil and cover. Meanwhile, make the meatballs and sauce. Combine the beef with the breadcrumbs, egg, basil, parsley, garlic powder and salt. Form into 1-inch meatballs.

Place meatballs on an oiled baking sheet and bake at 350°F for 30 minutes. (Alternatively, cook meatballs in Flavorwave at 400°F for 10 minutes). Now, make the sauce. In a large shallow pan, add Muir Glen pasta sauce and heat over medium. Drain any fat from the meatballs and place in sauce, stirring to coat. Simmer 20 minutes. Place the shredded squash on serving dishes, top with meatballs and sauce, sprinkle with Pecorino cheese, and serve.

Nutrition Information

406 calories, 14 g fat, 6 g saturated fat, 4 g monounsaturated fat, 1 g polyunsaturated fat, 0 g trans fat, 136 mg cholesterol, 944 mg sodium, 33 g carbohydrate, 3 g sugar, 2 grams fiber, 36 g protein

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