Spaghetti Squash & Meatballs
Usually #meatballs contain gluten and eggs to hold them together (this can be a problem for people with certain food intolerances/allergies) but the secret ingredient in this recipe is Ancient Nutrition Collagen Protein powder. (Click to buy) which helps keep the meatballs together.
Collagen has a wide range of health benefits, including:
-Improving digestion by strengthening the lining of the intestines
-Provides a lean source of protein
-Boosts the #metabolism
-Improves the skin's appearance and elasticity
-Speeds up recovery time in between workouts
Anyway, they are delicious, moist and easy to make!
1 large Spaghetti Squash halved and seeds removed
1 lb grass-fed ground beef
2 TBSP of tomato paste
1/2 cup grated pecorino romano cheese
1 tsp garlic powder
1 tsp dried oregano
1 tsp onion powder
1 tsp sea salt
1/2 tsp black pepper
3 cups Spinach
1. Preheat oven to 450 F, and coat spaghetti squash with a little olive oil using a brush. Lay on a baking sheet face side up and bake for about an hour. The time will depend on your oven and the size of the squash. The trick to knowing when it is ready is in the smell and the golden color.
2. To make the meatballs, mix the ground beef, tomato paste, garlic, oregano, onion, salt and pepper and let the mixture rest for about 5 minutes to let the #collagen set in.
3. Form meatballs about 2 inches in diameter and lay them on a parchment paper lined baking sheet.
4. Once the spaghetti squash is done, set oven to 375 F and cook the meatballs for about 15-20 minutes. Do not worry if you see a gel like substance on the baking sheet when they are finished- this is the collagen.
5. While the meatballs are cooking, turn a pan on low heat, add a little olive oil, and heat the squash, adding some spinach. The spinach will cook pretty quickly, especially if you cover it with a lid.
6. Remove from heat. Serve hot with meatballs and grated pecorino Romano cheese and enjoy!