Low-carb Spaghetti & Meatballs

Tonight's dinner has been in a long line of "healthified" comfort foods.  I have been sick for about 4 weeks with first a cold (which had almost gotten better) and now a sinus infection.  This latest started with a fever a week ago and I have been craving comfort foods all week.  Today, with a nod to HelloFresh!, I made a low-carb version of spaghetti and meatballs.  Since they had $30 off a box, I ordered my first HelloFresh! box this week and it contained ingredients and recipes for Basil Meatballs over Spaghetti Squash, Cashew Chicken with Snow Peas and Carrots, and Baked Shrimp and Linguine.  These recipes are supposed to be for 2, but as you know, I have had gastric surgery, so I have frozen the shrimp and chicken and chosen to do the meatballs because they sound good and because they have the most perishable ingredients.  It wasn't bad, if a little complicated.  However, I now remember the reason I don't pan-fry things like bacon and meatballs in this house.  There are 4 fire alarms in a very close vicinity to the kitchen (this is a small house) and every time I do, all 4 get set off.  Then it's a battle to get them to stop.  I end up losing my hearing for short periods of time (if you can imagine having four fire alarms going off within 100 ft of each other!).  But the meatballs were worth it!  If I do this again, I will roast them in the oven to avoid a repeat.

Basil Meatballs over Spaghetti Squash
Courtesy of: HelloFresh!

• 12 oz Ground Beef
• 1 (15oz) can Crushed Tomatoes
• 4 cloves Garlic (this may be a bit much)
• 1/2 oz fresh Basil
• 1 small Spaghetti Squash
• 5 oz Spinach (I would use baby spinach next time)
• 1/4 cup Panko Crumbs
• 1/4 cup Parmesan Cheese
• 1 Shallot
• 1 tsp Italian Seasoning
• 2 T Olive Oil*

1. Preheat oven to 400 degrees.  Halve the squash lengthwise to remove the seeds with a spoon.  Smash two garlic cloves.  Rub the inside of each squash with 2 tsp olive oil and season with salt & pepper.  Place the squash halves on a baking sheet cut side down with a clove of (smashed) garlic in the center of each squash to roast.  Cook for 30-35 minutes or until the squash is easily pierced with a knife or fork.

2. While the squash is roasting, chop the remaining cloves of garlic.  Stack the basil leaves and tightly roll into a cigar shape.  Then, thinly slice.  Chop the shallot.

3. In a bowl, combine the chopped garlic, basil, panko, and ground beef.  Season with a large pinch of salt & pepper.  Once combined, roll the meat into ping pong-sized balls.

4. Heat 1 tbsp olive oil in a pan over medium-high heat.  Sear the meatballs for 2-3 minutes or until they are golden brown.  Turn the heat down to medium low.  Add the shallot, Italian seasoning, and crushed tomatoes and simmer for 6 minutes.  Season with salt and pepper, as needed.

5. Once the squash is done, set aside until it is cool enough to handle.  Take the roasted garlic and finely chop it.  In a pan heat 1 tsp olive oil over medium heat.  Add the garlic and spinach and cook until just wilted.  Season with salt and pepper.

6.  When the Squash is cool enough to handle, scrape the squash with a fork to release the strands.

7. Finish: Place the sauteed spinach and the meatballs on top of the squash.  Finish with a sprinkle of parmesan cheese.

*Not included in HelloFresh box