Spaghetti Squash and Meatballs

Ingredients: 🍝 1 medium spaghetti squash 🍝 1 pound of organic ground beef or turkey 🍝 1 tsp Italian seasoning 🍝 2 Tbsp low-sodium tamari 🍝 1 Tbsp ground flax seeds (or ground sunflower seeds or cassava flour) 🍝 1 jar clean no -sugar added tomato sauce (We love Rao’s!) Directions: Preheat oven to 400 degrees. Cut spaghetti squash in half and place face down on cookie sheet.  Add enough water so it is about 1/4 inch full.   Place cookie sheet in the oven for about 30 minutes or until a knife can be inserted easily on skin side. In a bowl, add ground beef or turkey, Italian seasoning, tamari and ground flax seed.  The flax seed flour is used as a binder and ground sunflower seeds or cassava flour can be substituted.  I always have whole flax seeds so I blend them in my Nutribullet to make my own ground flax. Mix meat mixture until well blended.  Then, use small ice-cream scooper or tea spoons to create balls approximately 1 inch thick and place on parchment lined cookie sheet. Place in oven for 20-25 minutes.  Depending on type of meat, you may want to turn the meatballs midway. Heat up tomato sauce in sauce pan. After taking spaghetti squash out of over, drain water.  Then flip the halves with the inside facing up.  With a fork, scrape the inside and you will see it forms into string-like spaghetti.  Scoop into a bowl or plate.  Add tomato sauce and meatballs.  Amare! 🇮🇹