Gluten Free Spaghetti Squash and Meatballs

This delicious gluten-free recipe replaces traditional pasta with spaghetti squash and pairs it with flavorful meatballs.

Ingredients - Serves 4

Preheat the oven to 400°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender.
While the squash is roasting, prepare the meatballs. In a large bowl, combine the ground beef, gluten-free breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Mix until well combined.
Shape the mixture into meatballs, about 1 inch in diameter.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
Pour the marinara sauce over the meatballs and simmer for 10-15 minutes, or until the meatballs are cooked through.
Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands, resembling spaghetti.
Divide the spaghetti squash strands among plates and top with the meatballs and marinara sauce.
Garnish with chopped fresh basil and serve hot.