“OMG Juli. Spaghetti isn’t allowed on the paleo diet. Pasta is the devil.” Yes reader, yes it is. Spawn of satan that dough in noodle form is. That’s why it tastes so good and you feel instantly sick after you eat it. I miss “make your own pasta” at Macaroni Grill. Holy balls could I get down with that back in the day. And I would eat like 3 loaves of their fantastic bread before my doughy noodles even hit my dinner table. And I would have dessert. Lordy.
These aren’t real noodles. These are spaghetti squash noodles. And I love them.
Guess what happened today?! I tried to act like I knew what I was doing in kickball, reached my arms out for a ball coming “right at me”, and completely missed the ball. I mean, it wasn’t really even near me. I have no sense of how to catch things. Or where a flying object is in space. Or how to catch a ball, really. But then I caught the ball later, and redeemed myself. Thanks gosh. I think my team still kinda likes me.
I think I’m going to play in the park this weekend. And when I say play, I mean read in the park. I want to read “Catching Fire” and get through the entire book. It won’t happen because I’m a very slow reader and very easily distracted by the half naked bodies galloping through the park, but I will try my best.
I also want to bake a cake. Not just any cake though. I want this cake to have bacon in it. Don’t tell me you just said ew. If so, you’re dumb. Because it will be beautiful. I just know it.
Spaghetti and Meatball Bites
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 12 1x
Ingredients
- 1 medium spaghetti squash, cut in half lengthwise, seeds removed
- 1lb Tropical Traditions Grass Fed Ground Beef
- 1 (14oz) can tomato sauce
- 3 egg whites, whisked
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- salt and pepper, to taste
- 1 tablespoon fat of choice (I used bacon fat)
Instructions
- Preheat oven to 425 degrees.
- Cut spaghetti squash in half lengthwise, use a spoon to remove the seeds and excess threads.
- Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes. Make sure not to overcook!!
- Add your ground beef to a large bowl and add 1/2 tablespoon of parsley, basil, and thyme and a bit of salt and pepper. Combine.
- Make your ground beef into small bite-sized meatballs.
- Now place a large skillet under medium heat, add your fat then small meatballs.
- Then add your can of tomato sauce, extra herbs, and salt and pepper.
- After meatballs have cooked for about 3-4 minutes, flip them and let them simmer in the sauce.
- While the meatballs are cooking through, remove your spaghetti squash from oven and use a fork to dethread the squash.
- Turn oven down to 350 degrees.
- Place silicone cups in your muffin tin then add your spaghetti squash threads to eat silicone cup, pressing down in the middle of the cup for the meatball to sit.
- Once the meatballs are done cooking, remove them from the sauce, and place each one in a muffin tin.
- Now pour just a little bit of beaten egg white on top of each muffin, spaghetti squash and the meatball.
- Bake for 18-20 minutes or until egg is completely cooked through.
- Add extra sauce to a bowl and dip your spaghetti and meatball bites in the sauce! BOOM!
Notes
You may have some leftover meatballs depending what size you make them. I just ate them while my other bites cooked. Obviously.
These are adorable and I can’t wait to see your bacon cake. I just made a bacon and sea salt chocolate chip cookie (posted it on monday on my blog). OMG. Fantastic.
Yum, these look awesome, if only I could find spaghetti squash here in Melbourne (Aus).
Bring on the bacon cake! Best idea yet
Looks awesome-sauce! I can’t wait to try these 😀
Hi Julie, totally going to make these this week, great recipe!…quick question…after the squash is cooked, do you turn the oven down to bake the meatball/squash muffins? Or keep at 425 for 18min? Thanks! Lynn
Sorry about that, post changed. Turn oven down to 350 degrees.
I cook my spaghetti squash in the microwave. Pierce it well with a large fork and cook on high until it softens. Slice it open – let it cool for a bit and scrape out the squash with a fork!
These are so cute! I just want to make them so people will ooooh and ahhhh over how adorable they are.
I’m also reading Catching Fire ~ and I put bacon in a GF chocolate cake last week. And it ROCKED! You go girl.
Can I just say, wow, Juli (and obviously we’re on a first name basis ‘cuz I read your blog), lol. You are so freeeaking funny 🙂 Just thought I’d share. You and I sound like we may have been some sick twins separated at birth. I could’ve written this blog post… if I were slightly funnier, and were not the single mom of a “spirited” toddler…. Anyways, CF for me tomorrow! Thanks for the laughs (AND RECIPES), I make at least one of your recipes a week, and 75%+, which is a lot for a toddler, my lil guy eats up every last drop! Keep on keepin’ on. You are AWESOME girl! (and an inspiration.. ok enough of the sappy truthful talk), I’m goin to bed! Rock on!
Hi Juli
I love your blog and this recipe looks incredible. I use spaghetti squash all of the time. Do you have a cookbook published. If so, where can I get it and if not, You need to publish one!
Thanks again for sharing, your hilarious. I thoroughtly enjoy your humour.
Kathy Scott,
Camlachie, Ontario.
no cookbook right now Kathyscott, but hopefully someday! my blog readers will be the first to know!
Clever.
Love this!
These are so creative! But I got a little distracted by the bacon in the cake idea…. I think I need that. My friend baked me cupcakes sprinkled with bacon for my birthday last year… yeah, just as awesome as they sound.