Good morning! I am bringing you all another family favorite here at our household. Perfect for a weekend day when you can simmer the spaghetti sauce all day long! We made this on Sunday and it was perfect. Minimal prep work and a great comfort food to end our busy weekend. As always, I made far more than we needed for one meal and it has fed us lunch for two days too!
- 56-oz of canned tomatoes, drained.. Your choice. I had two jars of canned tomatoes from the summer. You can easily buy stewed, crushed, chopped, etc. at the grocery store.
- 2 T. tomato paste
- 2 t. Crushed red pepper
- 1 T. Oregano, dried
- 1 T. Basil, dried
- 2 t. Thyme, dried
- ½ t. Salt
- ½ t. Pepper
- 3 cloves garlic, minced
- ½ medium onion, chopped
- 5 pounds of spaghetti squash. I know this sounds like a lot, but you’ll need it for leftovers! I bought 2 medium sized squashes to get this amount.
- Olive oil
- 2 lbs ground beef
- 2 t. Marjoram, dried
- 2 t. Oregano, dried
- 1 t. Thyme, dried
- 2 t. Sage, dried
- 3 bay leaves
- ½ t. Salt
- ½ t. Pepper
- ⅓ C. almond flour
- Start this sauce late-morning. We started ours at 1130 AM for dinner at 630 PM. There is not set time for how long marinara sauce needs to simmer, but the longer it does, the better flavor profile you’ll get.
- Mix all ingredients for the sauce together in a saucepan.
- Bring to a boil then reduce to a simmer with the lid off. This will allow the flavors to incorporate and will remove any excess liquid from the sauce. **Use your best judgement here. If the sauce is to the thickness you like, put the lid back on. You can also add ½ C. water at a time and keep it simmering, while avoiding the drying out.
- Just before serving, mix with an immersion blender if you like to get a smoother texture. Remove bay leaves first!
About an hour before dinner, prep the rest of the meal.
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half lengthwise. Be careful with this! These guys are tough!
- Scoop out the seeds of the squash and toss in the garbage.
- Place squash skin-side down on a baking sheet.
- Drizzle with olive oil and sprinkle with the salt and pepper.
- Place in the oven and cook until tender when stabbed with a fork. This usually takes around 45-50 minutes.
While the spaghetti squash is cooking:
- Mix all ingredients for the meatballs together in a bowl.
- Form into meatballs. We actually use a melon baller for this. It works perfectly and the meatballs are a great size.
- Place meatballs onto an aluminum-foiled lined baking sheet (for easier clean-up).
- Place in oven and cook about 15 minutes, or until the internal temperature reached 165 degrees F.
When everything is finished, you have yourself “Spaghetti” and meatballs! To get the spaghetti squash out, scoop out with a fork while using it to separate the individual “noodles” a bit.