Just made this last night. It was honestly the most satisfying spaghetti and meatball dish I have ever made. The only things I added were fresh basil leaves to the meat and I threw a ton of cherry tomatoes in with the dish when it was all ready to eat.
Join date: Jun 2007
Location: Kansas, USA
Interesting fact if no one has already tried it:
Spaghetti Squash seeds or any other type of squash for that matter (pumpkin anyone?) can be roasted and eaten.
Instead of wasting the insides of your spaghetti squash, and if you have the patience of a Saint and don't mind getting your hands a little dirty, squeeze or pinch the seeds out of the guts of your squash and set them aside.
Rinse them off and dry them really well.
Toss with a bit of coconut oil or olive oil and add any spices and seasonings you want.
I made this tonight, and seasoned the seeds with a pinch of cocoa powder, chili powder and cinnamon. AWESOME!
Join date: May 2005
Location: New York, USA
UNF***KING BELIEVABLE! I was expecting to like it, but not absolutely LOVE it!
My 7-year old daughter loved it (sprayed with fat-free butter spray, since the sauce I bought was too spicy).
But most surprisingly, my wife loved it, and she's always been anti-vegetables, even when she has made valiant efforts to try them cooked different ways or hidden in other stuff. She almost didn't even try it, but I talked her into one small fork full and she ended up having a large bowl of it.
Really didn't expect the meat balls to be so amazing, after being volumized with the fat-free ricotta cheese, almond flour and squash, but they are hands-down the best meatballs I've ever made, and just as good as the best ones I've ever eaten (and my aunt owns an Italian restaurant!).
Huge thanks to you Chris! Trying the almond flour bread next week. Now I can't wait to get to the transition periods of the Velocity Diet so I can eat this stuff more often.
Join date: Sep 2011
Location: Ohio, USA
Love to make these all the time! Make a ton and then freeze them for a quick meal. Last night I made them with plain greek yogurt as a sub for the ricotta because I was out. I also used ground turkey this time. They were a little less "ballish" but really good!
I put mine on parchment but that "meat jelly" still gets around them so I scrape them and put them on a rack to cool.