Primal Spaghetti and Meatballs

This, by default, is also gluten free. It makes about 8-10 servings.

Ingredients:

• 3 small or 2 large spaghetti squash
• 1 tbsp butter (or ghee, olive oil, or coconut oil)
• 2 lbs. ground beef
• 1 egg, beaten
• 2 tsp salt
• 1 1/2 tsp basil
• 1 1/2 tsp oregano
• 1 can tomato sauce
• 2 cans diced tomatoes
• 1 tbsp olive oil

Directions:

1. Preheat oven to 400F. Cut the spaghetti squash in half, remove and discard the seeds, and fit into two 13x9 cake pans. Put 1/4" of water in the cake pans around the spaghetti squash (so they're in a water bath) and dot the spaghetti squash with butter. Bake for 45-60 minutes. When done, set aside to cool and lower oven temperature to 350F.
2. Combine the ground beef, egg, 1 tsp of the salt, 1/2 tsp of the basil, and 1/2 tsp of the oregano in a bowl mixing it with your hands. Form into 1" balls and line in a baking dish (I was able to fit all of mine into one 13x9 Pyrex and one 8x8 Pyrex dish). Bake in 350F oven for about 25 minutes. 
3. In a saucepan, combine the tomato sauce, diced tomatoes, olive oil, and remaining seasonings (1 tsp each of salt, basil, oregano). Allow to simmer for about 15 minutes. Cover it if you feel the sauce is losing too much liquid.
4. Remove the spaghetti squash from the skins using a fork. Serve spaghetti squash with meatballs and tomato sauce mixture on top. 

The only changes I might make to this in future is to add some mushrooms to the sauce (I love me some mushrooms) and to maybe add a little bit of the tomato sauce into the meatballs just to give it a little extra tomato flavor. Otherwise, this was good. I think the natural sweetness of the spaghetti squash is a great compliment to the saltiness of the tomato sauce and meatballs.

NOTE: If you're able to tolerate cheese/dairy, you can add some Parmesan cheese to the meatball mixture (about 1/4 cup)...and/or top the whole plate with some when serving.