Monday, November 10, 2014

Spaghetti Squash and Meatballs with a side of Dance

do you guys watch Dancing with the Stars?
my roomies and friends have turned it into a monday night ritual and tonights was amazing!!! i love Alfonso from the fresh prince of bel-air and i love Sadie Robertson...and i love...well i pretty much love everyone thats left which makes each week such a bummer.

any who i decided to settle into bed with a late night post. hopefully i can get through it and make since - i also had a test and presentation today so my mind is kind of mush 

this plate wouldn't really be up to par for the fanciest restaurant in town but you get the idea.

for the spaghetti squash i like to bake it whole. I poke a few holes in it to keep the heat moving through and lay it in a pan in the oven on 400 for about 40 minutes. When you take it out it should be easy to cut in half. remove all of the seeds from the middle and drag a fork across the squash. it will literally turn into spaghetti- like pieces. i'm really kicking myself now for not taking play by play pictures of this one. 

so while your squash is in the over start making your meatballs.
this "recipe" will make about 18 meatballs. this is the first time i have ever made meatballs and i just kind of through stuff in the bowl and got to mushin'. I used 2 lbs of ground beef but will try 1 lb of beef, one lb of mild sausage next time. 
- side note - 
i have a hard time eating a whole loaf of bread before it goes stale so now instead of tossing it i just put it in the freezer and wait for a time like this when i need breadcrumbs. 
i toasted about 8 slices of bread and then put them into the ninja to make the crumbs.
2 eggs to keep everything together
about 2 teaspoons of red pepper flakes
 2 cloves of fresh garlic minced 
about 2 teaspoons of dried basil-because i didn't have fresh
S&P
after i mixed everything together with my hands i began to form the meatballs and lay them out on a baking sheet.
bake on 350 for about 20 minutes or until nice and brown

one day i hope that at this point i can say i got a jar of my homemade tomato sauce from my perfectly organized pantry in my french country home but for now i grabbed a jar of Prego from my shelf in the shared pantry in my college apartment that i wouldn't give up for anything <3
when the meatballs are done have the sauce on a low simmer and add the meatballs into the sauce pan...the longer they sit and simmer the more the juices flow and mix all those yummy flavors together

i hope this was readable and you will try it. this great way to cut out a few carbs which is always nice!

enjoy,
Chelsey




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