spaghetti squash and bison bacon meatballs

19 Oct

spaghetti squash + meatballs

So I’ve jumped the bandwagon. After hearing the umpteenth person extol the benefits of a Paleo, evolutionary-type diet, I said OKAY I’ll TRY IT. This diet, for those not in the know, basically states that humans have not evolved much since their Paleolithic past – an era where the diet consisted of the results of hunting and gathering. That’s the simplified version. Several friends and acquaintances of mine follow a Lacto-Paleo diet. That’s the kind I’m trying now. No grains, no starchy root vegetables, no sugar. So of course I wasn’t going to just eat nuts and plain meat and veggies for dinner. I like to cook! So far I’ve concocted a few pretty great dinners and breakfasts. Here’s one where I remembered to take pictures for.

spaghetti squash


This is an easy meal to put together. You barely have to do overlapping steps, which is always a nice treat. The squash takes about 30 minutes to cook, so you have ample time to throw everything together and have it all be done at the same time. I used bison for the meatballs, obviously, but use whatever ground meat you might have, or anything that is on sale.


spaghetti squash

Spaghetti Squash and Bison Bacon Meatballs

1 spaghetti squash, cut in half lengthwise, seeds scraped out

1 pound bison

5 strips bacon (or however many you like)

2 cloves garlic, diced

salt and pepper to taste

jarred or homemade tomato sauce (I made mine with canned chopped tomatoes, fresh rosemary, dash of dried basil,1 T white wine vinegar, salt and pepper)

2 heads broccoli, chopped into florets

1. Preheat the oven to 375. Place squash on parchment-lined baking sheet, cut side down. Bake for 30 minutes, or until fork easily pierces the skin.

2. Cook bacon until crispy, reserve grease for cooking meatballs in.

3. Cut bacon into small pieces and mix with bison, garlic, and salt and pepper. Shape into 1 to 1 1/2 inch meatballs.

4. Warm up sauce on the stovetop, simmer if you’ve made it, so the flavors meld.

5. Spoon about a tablespoon of bacon grease into a new pan and heat. Add the meatballs and cook about 4-5 minutes on each side, or to desired doneness.

6. While meatballs are cooking, steam or saute the broccoli.

7. When the squash is done, remove from oven. Place onto a cutting board and, using a fork, scrape the flesh from the skin in a width-wise motion. Put in a bowl.

8. Top the squash with the sauce and meatballs. You can add parmesan cheese too. Serve with a good helping of broccoli on the side.



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