Bison Meatballs with Spaghetti Squash

Hope you’re enjoying the beautiful fall weather! With fall in full swing, that means squash is in season too. Spaghetti squash is one of my favorites because it is so versatile and delicious!

This is the perfect recipe to have made up in advance for a quick meal at dinner time. It is super satisfying and perfect for the chilly fall evenings.

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Bison Meatballs with Spaghetti Squash

Bison Meatballs

20 oz. bison, thawed
1 egg
1 shallot, diced
2 garlic cloves, minced
1 t. oregano
1 t. herbamare
1/4-1/2 t. black pepper
kerry gold butter (optional)
kale, washed and chopped

Preheat oven to 350F. Place all ingredients, except butter, in a food processor and pulse to combine evenly. Scoop and shape meat into meatballs and place in a skillet lined with butter. Cook on medium heat, turning frequently, to evenly brown on all sides. Remove from skillet and place on parchment-lined pan and cook at 350F for about 5 more minutes or until cooked through. Remove and set aside. Makes about 15-20 meatballs depending on size preference.

Spaghetti Squash: Preheat the oven to 375F and halve squash lengthwise. Use a spoon to scoop out and discard seeds. Spread coconut oil on the inside of each half and sprinkle with herbamare. Arrange squash on lined baking sheet or pan and bake for about 45 minutes or so. You want to be able to rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti! 🙂

Kale: sautee in a teaspoon or so of butter and sprinkle with herbamare.

Add spaghetti squash, meatballs, and sautéed kale to your dish. Enjoy! I sure did and even topped it with a little cholula hot sauce.

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