Spaghetti Squash + Meatballs. Do I use too much spaghetti squash?

Today, I started back on my cardio regime. I had stopped doing cardio in order to focus on weightlifting but now that I am not doing the April competition (more about that one a different day – but I am coming for the August WABDL competition!), it was time to get back in the routine. I noticed after a couple weeks without cardio that I really do need it in order to keep my sanity. I have felt lazy, complacent and stressed the last couple of weeks. After 10 minutes on the elliptical today, I was already feeling better. Cardio is a great stress reliever and helps me to clear my mind when I have a lot going on up there. I also have more energy and feel better overall when I am on a regular workout routine.

I finished up my 4 mile workout and then the boys joined for some weightlifting. We finished up with lunges, bodyweight squats, jump squats, and abs. Ouch.

Then, after only a few minutes to rest – it was time to get my butt in the kitchen. Today was a busy one – hardboiled eggs, grilled chicken salad w/ red onion + cherry tomatoes, chicken apple sausage egg bake, meatloaf + sweet potato fries, chili, dark chocolate chip cookies and the star of today’s show…. Spaghetti squash + meatballs.

Have I mentioned how obsessed I am with spaghetti squash? I was really excited to make a chicken “alfredo” spaghetti squash recipe tonight and then Aldon reminded me that mixing spaghetti squash with coconut milk (for the creaminess of alfredo) usually does not go over well – AKA, he doesn’t like coconut milk. I decided to tone it down and stick to a traditional spaghetti and meatball dish instead. Though the joke is on him because later this week I am going to make a spaghetti squash artichoke pasta thing, he can stick to the boring old spaghetti and meatballs!

Spaghetti Squash + Meatballs

2 LB Italian Sausage

1 large spaghetti squash

1 large sweet onion, diced

1 can organic tomato sauce

½ can diced tomatoes

½ cup mushrooms, sliced

5 cloves of garlic, minced (2 cloves for meatballs, 3 for sauce)

¼ tsp garlic powder

½ tsp basil

1 tsp oregano

Salt + pepper, to taste

Prep your squash

• Preheat oven to 400°
• Cut spaghetti squash in half then scoop out seeds
• Place face down on a parchment paper lined baking sheet
• Bake for about 45 minutes until you can easily poke a fork through the squash to the skin.
• Set aside for the squash to cool enough to touch.
• Once cool, scrape out your “noodles,” with a fork.

Make some Meatballs

• Reduce oven heat to 350°
• Line a baking sheet with parchment paper
• Combine Italian sausage, 2 garlic cloves and ¼ diced sweet onion in a large mixing bowl.
• Shape the meat into small balls and place on the baking sheet, about one inch apart. You should be able to make between 12-18 meatballs.
• Bake the meatballs for about 30 minutes, rotating once halfway through. Cut one of your meatballs open, if it is still pink, put them back in for a few minutes. When cooked through, meatballs should not be pink and reach an internal temperature above 160°.

Make your Sauce

• In a small saucepan, combine one can tomato sauce and ½ can diced tomato. Add all seasonings and 3 cloves of garlic.
• In a separate, small pan, sauté your mushrooms and onions in a little bit of olive oil.
• When the onions and mushrooms are cooked through, add them to the tomato sauce.
• Simmer for about 10 minutes.

Now you have SPAGHETTI!

• Grab a bowl and fill it with spaghetti “noodles.”
• Top it with your tomato sauce and a few meatballs.
• Enjoy!