Ingredients:

Meatballs:

• 1 lbs ground beef
• 1 large egg
• 1/2 tsp sea salt
• 1/2 tsp garlic powder OR 2 cloves garlic minced
• 2 tsp Italian seasoning blend
• Generous pinch crushed red pepper
• 1 tbsp minced fresh parsley
• Minced fresh parsley for garnish
• 1 1/2 tsp onion powder OR 1/4 of an onion, minced

Soup:

• 1 medium/large spaghetti squash
• 2 tsp coconut oil & sea salt
• 1/2 onion chopped
• 4 cloves garlic minced
• Himalayan sea salt and pepper
• 3 cups bone broth, chicken or beef
• 32 oz jar marinara sauce, NO sugar added
• 2 tsp Italian seasoning blend
• Pinch crushed red pepper or more, to taste
• Fresh basil or parsley for garnish

INSTRUCTIONS:

1. Preheat your oven to 400° F and line a baking dish with foil.
2. Cut the squash in half lengthwise & scoop out the seeds & strings. Sprinkle with sea salt. Place squash face down on the baking sheet & bake in the preheated oven for 20-22 minutes or until the top of the squash is just slightly tender when pushed. Once done, remove from the oven to cool while you finish making the soup.
3. Meanwhile, heat a large stockpot over medium heat & add the oil. Add the onion & cook until translucent, then add the garlic, sprinkle with salt & pepper, & cook another minute until soft.
4. Pour in the broth & marinara sauce, Italian seasoning & red pepper. Stir to combine, then bring to a boil over medium heat.
5. While the sauce is heating, make the meatballs. Combine all meatballs ingredients in a large bowl with your hands until well combined. Once the sauce comes to a boil, drop the uncooked meatballs in the sauce & allow to simmer in the sauce over medium heat for about 15 minutes, or until cooked through.
6. Once the meatballs are done, scrape the spaghetti squash strands vertically with a fork to release & add to the soup. Give the soup a stir, lower the heat, and simmer another minute or two. Remove from heat and serve. Garnish with fresh basil or parsley as desired. Enjoy!