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To make the spaghetti squash:
Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray or olive oil.
Wash the spaghetti squash and cut lengthwise with a sharp knife. Microwave for 5 minutes to soften the squash and make it easier to cut. Cut the squash in half lengthwise.
Scrape the seeds from the center of the squash and discard (or save to roast and snack on).
Sprinkle the inside of the squash with garlic salt.
Place in the prepared pan cut side down and bake for 30 to 45 minutes or until a sharp knife can be easily inserted with just a little resistance.
Use a fork to scrape up the spaghetti squash strands. Scrape widthwise for longer strands or lengthwise for short strands. Reserve the pumpkin.
To make the meatballs:
About 30 minutes before the squash is ready, add the ground beef, pork rinds, egg, almond milk, garlic powder, onion powder, and oregano to a medium bowl and mix. well with clean hands to combine.
Separate the meatballs into 18 separate pieces and form into a ball.
Place meatballs on a parchment paper-lined baking sheet and bake for 15 minutes at 375 degrees or until cooked through.
Serve:
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