Ingredients
1lblean ground beef
1onion,grated
½cupquinoa,cooked
¼cupmilk
2garlic cloves,minced
1egg,beaten
2tbspfresh basil,chopped
2tbspfresh oregano,chopped
1tspred pepper flakes
salt and ground black pepper,to taste
1tbspolive oil
1tspolive oil,or to taste
salt,to taste
1large spaghetti squash,halved and seeded
2tbspolive oil
1onion,chopped
2garlic cloves,minced
1tspred pepper flakes
1cupfresh mushrooms,sliced
1small green bell pepper,chopped
½zucchini,sliced
4ozblack olives,(1 can), sliced
14.5oztomatoes,(1 can), crushed
2tbspfresh basil,chopped
2tbspfresh oregano,chopped
1tbsphoney
Preparation
Mix the beef, grated onion, quinoa, milk, minced garlic, egg, basil, oregano, red pepper flakes, salt, and black pepper together in a bowl until evenly combined.
Form the mixture into 1½-inch meatballs.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, cook meatballs in hot oil for 5 to 10 minutes until browned on all sides.
Fill a large pot with 2 to 3 inches of cold water, 1 teaspoon of olive oil, and a pinch of salt. Place the spaghetti squash, cut side down, into the pot.
Cover the pot with a lid and place over high heat. Cook for about 20 minutes until squash is tender.
Drain and shred the squash into “noodles” by scraping out the flesh with a fork.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Sauté chopped onion, minced garlic, and red pepper flakes in hot oil for 5 to 7 minutes until soft and translucent.
Stir the mushrooms, green bell pepper, zucchini, and olives into onion mixture. Sauté for 3 to 5 minutes until slightly softened.
Add tomatoes, basil, oregano, and honey. Bring to a simmer.
Gently stir the meatballs into tomato mixture, return to a simmer, and cook for 20 to 30 minutes, stirring occasionally, until the meatballs are heated through and vegetables are tender.
Divide the squash “noodles” between serving bowls and ladle sauce and meatballs over the top. Enjoy!
