SPEGHETTI SQUASH WITH TOMATO SAUCE AND MEATBALLS ENJOY DAN:

      SPAGHETTI SQUASH WITH TOMATO SAUCE AND MEATBALLS by CHEF DAN

Serves 4

SPAGHETTI SQUASH AND TOMATO SAUCE:

3-pound spaghetti squash

1 onion, finely chopped

4 garlic cloves, minced

1 (10.5 Oz) can RO*TEL tomatoes with green chilies

1 (8 Oz) jar sun dried tomatoes

1tablespoon tomato paste

1/2-teaspoon EACH dried oregano and dried basil

1/4-teaspoon red pepper flakes

1 bay leaf

MEAT BALLS:

1-1/4-pound lean ground beef or lean ground turkey

1 tablespoon olive oil

1/2-onion. Finely chopped

1/2-cup old fashion oats

1 teaspoon EACH tamari, and ground fennel

1 teaspoon tomato paste

1/2-teaspoon sea salt

Pinch of black pepper

Pinch of cayenne pepper

5 garlic cloves, minced

1 egg

Garnish Parmesan cheese, shredded or grated

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   With a fork poke several holes on the skin of the spaghetti squash.

2.   Place a baking sheet and bake for about 50 minutes.

3.   Remove and let cool then remove seeds and pull out spaghetti flesh.

SAUCE:

1.   In a skillet add oil over medium-high heat and when sizzling.

2.   Add onions and garlic and sauté for 4 minutes, stirring occasionally.

3.   Stir in RO*TEL tomatoes and next 6 ingredients:

4.   Reduce to low, cover and simmer for 25 minutes.

5.   Season with salt and pepper.

MEATBALLS:

1.   Combine the ground beef and remaining ingredients together in a bowl,

2.   Form into about 40 bite-size balls, place in the sauce, with spaghetti squash and simmer for 20 minutes:   

ENJOY DAN:               A LIFE WITHOUT LOVE IS LIKE A TREE WITHOUT FRUIT!!