You can always use regular gluten free pasta in place of the spaghetti squash, just thought we’d switch it up! The marinara sauce in this recipe is very simple, with only a few ingredients – but it really is fantastic. The tomatoes are allowed to shine through and their flavor is unbeatable.
If you normally use (canned) diced tomatoes for marinara sauce, I challenge you to buy whole (canned) ones, then crush them with your hand. I swear this makes all the difference in the sauces taste and texture (and I’m sure some traditional Italian cooks might agree with me).
Instead of gluten free bread crumbs, we use almond flour here. If you’ve never tried it, almond flour is a great substitution in places like this (or in a breading for baked chicken).
I was lazy and didn’t want to use my hands to shape the meatballs, so I used my 1 1/2″ cookie baller – it worked perfectly! Sure they weren’t as tight as if I pressed them by hand, but when you’re in a hurry it works like a charm.
Prepare the spaghetti squash by drizzling them with some olive oil and a bit of salt and pepper. Cover each top with foil, and bake until tender.
|Spaghetti (Squash) & Meatballs|| |
- 2 28oz cans plum tomatoes
- ¼ cup olive oil
- 3 Tbsp onion, minced
- 2 garlic cloves, minced
- 6 leaves fresh basil, chopped
- Pinch dried oregano
- Salt and pepper
- 1 lb ground beef (or pork)
- ½ tsp salt
- ¼ cup onion, minced
- 1 clove garlic, minced
- 1½ tsp Italian seasoning
- ¾ tsp dried oregano
- 1 beaten egg
- ½ cup almond flour (or GF bread crumbs)
- 1 lb GF spaghetti, or 2 spagetti squashes
- Strain the tomatoes and the juice (reserve). Place tomatoes in a large bowl and crush with your hands (this makes all the difference!). Remove any tough cores or membranes you come across.
- In large pot, sauté onions in oil until just starts to turn brown, then add in garlic. Cook for another 30 seconds, than add tomatoes, reserved juice, and some salt and pepper.
- Bring to a boil, then simmer for 1 hour (this will concentrate the flavors and reduce the sauce). Stir in herbs about 15 minutes before serving.
- While the sauce simmers, prepare the meatballs: Mix all ingredients together. Form into 2” balls and place on a parchment lined baking sheet.
- Bake at 400°F for 15 minutes, then add to simmering Marinara sauce to continue cooking.
- To serve, toss sauce and meatballs with gluten free spaghetti, or baked spaghetti squash.
Tools used in making this recipe:
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