Butternut Squash Soup with Spicy Chickpeas

This is a wonderful soup to make in the fall. The butternut squash is in season and everyone has gourds on the brain. (I'm looking at you, pumpkin spice latte lovers.) The combination of the squash and the gruyere cheese gives the soup a sweet, nutty flavor and the red pepper flakes give it a slight kick. The spicy chickpea topping provides the perfect crunch to pair with the rich and creamy texture of the soup. It is just good for the soul!

To make 3-4 servings of this delicious soup you will need:

• 2 Tbs OLIVE OIL
• 2 Tbs BUTTER, unsalted
• 1 ONION, diced
• 3 cloves of GARLIC, minced
• 4 cups (roughly 24 oz.) BUTTERNUT SQUASH, cubed
• 1 pinch RED PEPPER FLAKES
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 1/4 tsp SMOKED PAPRIKA
• 1/8 tsp NUTMEG
• 2 cups CHICKEN or VEGETABLE STOCK, low sodium
• 6 oz. GRUYERE CHEESE, grated
• 1/2 cup full-fat COCONUT MILK (you could also use HALF & HALF)
• chopped CHIVES, to garnish

To make the spicy chickpea topping you will need:

• 1 (15.5 oz.) can of CHICKPEAS, drained & rinsed
• 1/2 Tbs OLIVE OIL
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp SMOKED PAPRIKA
• 1/4 tsp CAYENNE PEPPER

Start off by preheating the oven to 425 degrees F, then get the chickpeas ready to bake. Toss the chickpeas in the olive oil, salt, pepper, smoked paprika, and cayenne pepper. Once the chickpeas are coated in the oil and spices spread them out on a cookie sheet (I put a piece of foil down to make for easy cleanup). Bake the chickpeas for 20 minutes, toss them, and then bake them for another 15-20 minutes so they get nice and crunchy (but not burnt)!

While the chickpeas are baking, start peeling and chopping the onion, garlic, and butternut squash.

To start the soup, melt the butter into the olive oil in a large pot. Then add the diced onion and saute the onion until it just starts to soften and turn translucent. Add the garlic next and cook for another few minutes.

Stir in the cubed squash, red pepper flakes, salt, pepper, smoked paprika, and nutmeg. Cover the pot and cook for 6-8 minutes, stirring occasionally, until the squash has softened a bit.

Add the chicken stock, cover the pot again, and cook until the squash is completely tender, roughly 15-20 minutes.

Once the squash is tender, use a blender to puree the soup until smooth. (An immersion blender would be perfect for this, but I just used my Ninja.)

Note: Be careful when using a normal blender to puree the soup. If the soup is too hot, the steam may create pressure and cause the top to pop off of the blender while blending.

Transfer the soup back into the large pot and heat the soup over medium heat for another 5-10 minutes. Next, stir in the cheese a handful at a time until it fully melts into the soup. Then, stir in the coconut milk. Heat the soup for a few more minutes to make sure it is nice and hot and then serve!

Ladle the soup into a bowl, top with the spicy chickpeas, sprinkle on the chopped chives, and then put few drops of coconut milk on top!

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Butternut Squash Soup 
with Spicy Chickpeas

Ingredients:

To make 3-4 servings of this delicious soup you will need:

• 2 Tbs OLIVE OIL
• 2 Tbs BUTTER, unsalted
• 1 ONION, diced
• 3 cloves of GARLIC, minced
• 4 cups (roughly 24 oz.) BUTTERNUT SQUASH, cubed
• 1 pinch RED PEPPER FLAKES
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 1/4 tsp SMOKED PAPRIKA
• 1/8 tsp NUTMEG
• 2 cups CHICKEN or VEGETABLE STOCK, low sodium
• 6 oz. GRUYERE CHEESE, grated
• 1/2 cup full-fat COCONUT MILK (you could also use HALF & HALF)
• chopped CHIVES, to garnish

To make the spicy chickpea topping you will need:

• 1 (15.5 oz.) can of CHICKPEAS, drained & rinsed
• 1/2 Tbs OLIVE OIL
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp SMOKED PAPRIKA
• 1/4 tsp CAYENNE PEPPER

Directions:

1. Preheat the oven to 425 degrees F, then get the chickpeas ready to bake. 
2. Toss the chickpeas in the olive oil, salt, pepper, smoked paprika, and cayenne pepper. Once the chickpeas are coated in the oil and spices spread them out on a cookie sheet (I put a piece of foil down to make for easy cleanup). 
3. Bake the chickpeas for 20 minutes, toss them, and then bake them for another 15-20 minutes so they get nice and crunchy (but not burnt)!
4. While the chickpeas are baking, start peeling and chopping the onion, garlic, and butternut squash.
5. To start the soup, melt the butter into the olive oil in a large pot. Then add the diced onion and saute the onion until it just starts to soften and turn translucent. Add the garlic next and cook for another few minutes.
6. Stir in the cubed squash, red pepper flakes, salt, pepper, smoked paprika, and nutmeg. Cover the pot and cook for 6-8 minutes, stirring occasionally, until the squash has softened a bit. 
7. Add the chicken stock, cover the pot again, and cook until the squash is completely tender, roughly 15-20 minutes.
8. Once the squash is tender, use a blender to puree the soup until smooth. (An immersion blender would be perfect for this, but I just used my Ninja.)
• Note: Be careful when using a normal blender to puree the soup. If the soup is too hot, the steam may create pressure and cause the top to pop off of the blender while blending.
9. Transfer the soup back into the large pot and heat the soup over medium heat for another 5-10 minutes. 
10. Next, stir in the cheese a handful at a time until it fully melts into the soup. Then, stir in the coconut milk. Heat the soup for a few more minutes to make sure it is nice and hot and then serve!
11. Ladle the soup into a bowl, top with the spicy chickpeas, sprinkle on the chopped chives, and then put few drops of coconut milk on top!

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I found this recipe on the following blog: http://www.howsweeteats.com/2014/09/smoked-gruyere-butternut-soup-with-spicy-chickpeas/

#EverythingIsAwesome Breakfast Burrito

I made this for the first time a few weeks ago and I haven't stopped thinking about it since! In my household this steak and egg burrito is affectionately known as the "#EverythingIsAwesome Breakfast Burrito." The tender, juicy steak is paired with sweet onions, and then combined with scrambled eggs and creamy, nutty gruyere cheese. It is simply wonderful. There is nothing ground breaking about this dish, but the combination of flavors just work! Excuse me while I make an emergency trip to the grocery store so I can make this now...

To make 2 dinner servings (4 wraps) you will need:

• 1 Tbs BUTTER
• 1 small ONION, sliced thin
• 8 oz. STRIP STEAK
• 3 EGGS
• 4 medium sized TORTILLAS (we used the "fajita" sized)
• 1/2 cup GRUYERE CHEESE
• SALT & PEPPER, to taste

Melt the butter in a skillet and then saute the onions in the butter for about 15 minutes or until they are caramelized. 

While the onion is caramelizing, heat a cast-iron pan over medium-high heat and season the steak with salt and pepper.

Once the cast-iron pan is hot, cook the steak for a few minutes on each side.

Note: The cook time will depend on how thick your steaks are. Our steaks were extremely thin so they cooked up after 2 minutes on each side. If your steaks are fairly thick you may need to cook them for up to 5-6 minutes on each side.

When the steaks are cooked, take them off of the heat and allow them to rest for about 5 minutes. While the steak is resting, whisk up the eggs with a pinch of salt and pepper and then scramble them until sightly firm.

After the steak has had time to rest, slice it thinly against the grain.

To assemble the wrap, spoon some of the scrambled eggs onto the tortilla, lay a few pieces of steak on top, add some grilled onions, and lastly top with the gruyere cheese.

How beautiful does that look?!? I would eat this every week if I could!

Ok, I'm going to have to make this again soon... writing up this recipe has made me hungry!

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Steak & Egg Burrito

Ingredients:

• 1 Tbs BUTTER
• 1 small ONION, sliced thin
• 8 oz. STRIP STEAK
• 3 EGGS
• 4 medium sized TORTILLAS (we used the "fajita" sized)
• 1/2 cup GRUYERE CHEESE
• SALT & PEPPER, to taste

Directions:

1. Melt the butter in a skillet and then saute the onions in the butter for about 15 minutes or until they are caramelized. 
2. While the onion is caramelizing, heat a cast-iron pan over medium-high heat and season the steak with salt and pepper.
3. Once the cast-iron pan is hot, cook the steak for a few minutes on each side.
• Note: The cook time will depend on how thick your steaks are. Our steaks were extremely thin so they cooked up after 2 minutes on each side. If your steaks are fairly thick you may need to cook them for up to 5-6 minutes on each side.
4. When the steaks are cooked, take them off of the heat and allow them to rest for about 5 minutes.
5. While the steak is resting, whisk up the eggs with a pinch of salt and pepper and then scramble them until sightly firm. 
6. After the steak has had time to rest, slice it thinly against the grain.
7. To assemble the wrap, spoon some of the scrambled eggs onto the tortilla, lay a few pieces of steak on top, add some grilled onions, and lastly top with the gruyere cheese. 

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I adapted this recipe from one that I saw on the Food Network: http://www.foodnetwork.com/recipes/jeff-mauro/steak-and-egg-burrito.html

Spaghetti Squash Primavera

Last month my husband and I were watching an episode of Guy Fieri's Diners, Drive-Ins, and Dives and we found this recipe. Imagine a bunch of sauteed vegetables covered in a delicious marinara sauce, and then topped with melted mozzarella cheese. It doesn't have any meat in it, but trust me, you won't miss it!

This makes enough food to fill both halves of the spaghetti squash (which is enough for me to eat for about 4 meals, so it's probably 3-4 servings depending on how hungry you are):

• 1 SPAGHETTI SQUASH
• 1 RED BELL PEPPER, diced
• 1/2 RED ONION, diced
• 3 cloves of GARLIC, minced
• 2 stalks of CELERY, sliced
• 2 CARROTS, sliced
• 1 ZUCCHINI, diced
• 1 small head of BROCCOLI
• 1 Tbs OLIVE OIL
• 2 cups MARINARA SAUCE (I used the sauce that I make for spaghetti & meatballs, but a store bought jar would also work!)
• SALT, to taste
• PEPPER, to taste
• 1 ball of fresh MOZZARELLA CHEESE (shredded mozzarella would also work)

Start off by cutting the spaghetti squash in half long-wise. Be careful because the skin of the squash is really tough. Put the squash halves into a pot of boiling water and cook for 10 minutes.

Preheat your oven to 350 degrees F.

While the squash is cooking, dice up the bell pepper, red onion, garlic, celery, carrots, zucchini, and broccoli. 

Next, start sauteing the vegetables in a large skillet. Heat the olive oil in the skillet and then add the bell pepper. Once that starts to heat up, add the onion and  garlic. When that is also warmed up add the celery and carrots. Adding the vegetables a little bit at a time will keep the pan hot and the cooking consistent. 

Once all of the vegetables are turning translucent and getting tender, add the broccoli and zucchini. You want to add them last because they cook faster than the other veggies and you don't want them to get mushy. 

By now the spaghetti squash should be done cooking. Scoop out the seeds and discard them. Then take a fork and scrape the stringy, spaghetti-like squash out. Set aside in a small bowl. 

Once all of the vegetables are tender but not mushy, stir in about 1 to 1 & 1/2 cups of your marinara sauce. 

Once the sauce has gotten hot, add the spaghetti squash.

At this point you might want to add a little more sauce, but make sure that you still have about 1/2 cup left to put on top. Add a pinch of salt and pepper. (You may want to add more depending on how much salt is already in your marinara sauce.)

Once you are happy with your vegetable and sauce mixture, scoop it into the 2 halves of the spaghetti squash shell. 

Vualá!

Next, place the filled halves of the squash on a cookie sheet and and lay 2 slices of the fresh mozzarella on each squash half. 

Put the cookie sheet with the squash in the oven and bake for 10 minutes to get the mozzarella nice and melted.

When the squash comes out of the oven, top the halves with the remaining marinara sauce and serve!

Look out gooey and wonderful the cheese was after baking in the oven!

We will definitely be making this again soon!

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Spaghetti Squash Primavera

Ingredients:

• 1 SPAGHETTI SQUASH
• 1 RED BELL PEPPER, diced
• 1/2 RED ONION, diced
• 3 cloves of GARLIC, minced
• 2 stalks of CELERY, sliced
• 2 CARROTS, sliced
• 1 ZUCCHINI, diced
• 1 small head of BROCCOLI
• 1 Tbs OLIVE OIL
• 2 cups MARINARA SAUCE (I used the sauce that I make for spaghetti & meatballs, but a store bought jar would also work!)
• SALT, to taste
• PEPPER, to taste
• 1 ball of fresh MOZZARELLA CHEESE (shredded mozzarella would also work)

Directions:

1. Start off by cutting the spaghetti squash in half long-wise. Be careful because the skin of the squash is really tough. Put the squash halves into a pot of boiling water and cook for 10 minutes.
2. Preheat your oven to 350 degrees F.
3. While the squash is cooking, dice up the bell pepper, red onion, garlic, celery, carrots, zucchini, and broccoli. 
4. Next, start sauteing the vegetables in a large skillet. Heat the olive oil in the skillet and then add the bell pepper. Once that starts to heat up, add the onion and  garlic. When that is also warmed up add the celery and carrots. Adding the vegetables a little bit at a time will keep the pan hot and the cooking consistent. 
5. Once all of the vegetables are turning translucent and getting tender, add the broccoli and zucchini. You want to add them last because they cook faster than the other veggies and you don't want them to get mushy. 
6. By now the spaghetti squash should be done cooking. Scoop out the seeds and discard them. Then take a fork and scrape the stringy, spaghetti-like squash out. Set aside in a small bowl. 
7. Once all of the vegetables are tender but not mushy, stir in about 1 to 1 & 1/2 cups of your marinara sauce. 
8. When the sauce has gotten hot, add the spaghetti squash.
9. At this point you might want to add a little more sauce, but make sure that you still have about 1/2 cup left to put on top. Add a pinch of salt and pepper. (You may want to add more depending on how much salt is already in your marinara sauce.)
10. Once you are happy with your vegetable and sauce mixture, scoop it into the 2 halves of the spaghetti squash shell. 
11. Next, place the filled halves of the squash on a cookie sheet and and lay 2 slices of the fresh mozzarella on each squash half. 
12. Put the cookie sheet with the squash in the oven and bake for 10 minutes to get the mozzarella nice and melted.
13. When the squash comes out of the oven, top the halves with the remaining marinara sauce and serve!

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http://media.wix.com/ugd/60b189_879cce613030aede7fa7a8e1e75cd9bb.pdf?dn=spaghetti_squash_pitstop.pdf

Beef Enchiladas with Red Sauce

As I established in my post for chicken enchiladas with a green chili and sour cream sauce, I LOVE enchiladas! These enchiladas are filled with ground beef, green chilies, cheddar cheese, black olives, and green onions. They are then wrapped in corn tortillas and rolled in a red enchilada sauce. There are so many great flavors all wrapped up into these little enchiladas! They are perfect for a Mexican fiesta!

To make roughly 3 servings (about 10 enchiladas) you will need:

• 8 oz. GROUND BEEF (I used 80/20, but feel free to use whatever your normally use!)
• 1 small ONION, chopped
• 1 (4 oz.) can GREEN CHILIES
• about 10 CORN TORTILLAS
• 1 & 1/2 cup CHEDDAR CHEESE, grated
• 1 (2.25 oz.) can BLACK OLIVES, chopped
• 4-6 GREEN ONIONS, chopped
• 1/4 cup CILANTRO, chopped

For the sauce you will need:

• 1 & 1/2 tsp of CANOLA OIL
• 1 & 1/2 tsp FLOUR
• 1 (14 oz.) can of ENCHILADA SAUCE
• 1 cup CHICKEN BROTH
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1 Tbs FRESH CILANTRO, chopped

Preheat your oven to 350 degrees F. Whisk the oil and flour together in a medium sized saucepan. Then add the enchilada sauce, chicken broth, salt, pepper, and cilantro. Let the sauce simmer for about 20 minutes while you cook the beef.  

Saute the onion in a skillet until they just begin to turn translucent, then add the ground beef. Cook the beef until done and then stir in the green chilies. 

Heat up either a skillet or a large griddle and spray on a little cooking spray. Cook the corn tortillas for about 2 minutes on each side in order to make them easier to fill. (Doing this will prevent some of the cracking that usually happens when you try to roll corn tortillas.)

Once the sauce is done simmering, pour a little bit into the bottom of your baking dish so that it just coats the bottom. (I used a 10 x 10 inch pan, but you could use a 9 x 13 inch pan)

Now it's time to build the enchiladas! Once the tortillas have been cooked on each side, dip them into the red sauce. Make sure that the whole tortilla is coated! Then  layer on the beef mixture, cheese, black olives, green onions, and cilantro!

Next, roll up the tortilla and lay it in the baking pan seam side down! You may need to use a toothpick to keep it from unrolling until you get a few enchiladas into the pan.

Repeat this process until you either use up all of the beef mixture or fill you pan!

Pour the extra sauce over the top of the enchiladas...

...and top with any extra cheese, green onions, or black olives you have left!

Bake the enchiladas for 20 minutes or until the sauce is bubbly!

Top with any extra cilantro and then serve it up!

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Beef Enchiladas with Red Sauce

Ingredients:

To make roughly 3 servings (about 10 enchiladas) you will need:

• 8 oz. GROUND BEEF (I used 80/20, but feel free to use whatever your normally use!)
• 1 small ONION, chopped
• 1 (4 oz.) can GREEN CHILIES
• about 10 CORN TORTILLAS
• 1 & 1/2 cup CHEDDAR CHEESE, grated
• 1 (2.25 oz.) can BLACK OLIVES, chopped
• 4-6 GREEN ONIONS, chopped
• 1/4 cup CILANTRO, chopped

For the sauce you will need:

• 1 & 1/2 tsp of CANOLA OIL
• 1 & 1/2 tsp FLOUR
• 1 (14 oz.) can of ENCHILADA SAUCE
• 1 cup CHICKEN BROTH
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1 Tbs FRESH CILANTRO, chopped

Directions:

1. Preheat your oven to 350 degrees F. 
2. Whisk the oil and flour together in a medium sized saucepan. Then add the enchilada sauce, chicken broth, salt, pepper, and cilantro. Let the sauce simmer for about 20 minutes while you cook the beef.  
3. Saute the onion in a skillet until they just begin to turn translucent, then add the ground beef. Cook the beef until done and then stir in the green chilies. 
4. Heat up either a skillet or a large griddle and spray on a little cooking spray. Cook the corn tortillas for about 2 minutes on each side in order to make them easier to fill.
• Doing this will prevent some of the cracking that usually happens when you try to roll corn tortillas.
5. Once the sauce is done simmering, pour a little bit into the bottom of your baking dish so that it just coats the bottom. 
• I used a 10 x 10 inch pan, but you could use a 9 x 13 inch pan.
6. Once the tortillas have been cooked on each side, dip them into the red sauce. Make sure that the whole tortilla is coated! 
7. Layer the beef mixture, cheese, black olives, green onions, and cilantro onto the coated tortilla.
8. Next, roll up the tortilla and lay it seam side down in the baking pan! 
• You may need to use a toothpick to keep it from unrolling until you get a few enchiladas into the pan.
9. Repeat this process until you either use up all of the beef mixture or fill you pan!
10. Pour the extra sauce over the top of the enchiladas and top with any extra cheese, green onions, or black olives you have left!
11. Bake the enchiladas for 20 minutes or until the sauce is bubbly!
12. Top with any extra cilantro and then serve it up!

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I adapted this recipe from the following blog: http://jamiecooksitup.net/2011/09/ground-beef-enchiladas/

Spaghetti Squash & Meatballs

Lately my husband and I have been trying to focus on eating healthier and cutting back on carbohydrates. One meal that we both loved was this spaghetti squash with meatballs. It is basically spaghetti and meatballs, but instead of using spaghetti we used spaghetti squash. Now, I'm not going to lie to you and say that it tastes just like regular spaghetti because it doesn't. It isn't pasta, it's a vegetable! Don't let that keep you from making this dish though, it turned out delicious! The flavors of the tomato sauce paired really well with the flavor of the spaghetti squash! We liked it so much we are making it again this week!

This recipe will make about 16 meatballs which I would consider 4 servings. To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 28 oz. CRUSHED TOMATOES 
• Optional: 1/4 cup WHITE WINE
• 1/4 tsp SUGAR
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 2 Tbs FRESH PARSLEY, minced

You will also need:

• 2 medium SPAGHETTI SPAGHETTI SQUASHES (1/2 a squash per serving) 

Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl.

Don't be afraid, get your hands in there and mix it all up!

Once the mixture is well combined roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. Doing this helps them stay together better while you brown them. 

Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 

Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 

Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent.



Then add the crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 5 minutes over medium heat.

Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water.



While the meatballs are cooking prepare the spaghetti squash. This way all of the food will be ready at once!

Pierce the skin of the squash several times with a sharp knife in order to allow the steam to escape (Basically stab it a few times, but be careful! The skin is very tough!).

If you choose to bake it, preheat your oven to 375 degrees F and then bake it on a cookie sheet for 1 hour. OR you could take the quicker route and put it on a plate and microwave it for 10-12 minutes making sure to rotate the squash half-way through. Your choice! The squash is done cooking when you can pierce the squash with your knife fairly easily.

After cooking your squash, cut it open lengthwise and scoop out the seeds. 

Then take a fork and scrape the stringy, spaghetti-like squash out.

Transfer the squash to a bowl... 

and top with the sauce and meatballs! 

Then sit back and enjoy!

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Spaghetti Squash & Meatballs

Ingredients:

To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 28 oz. CRUSHED TOMATOES 
• Optional: 1/4 cup WHITE WINE
• 1/4 tsp SUGAR
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 2 Tbs FRESH PARSLEY, minced

You will also need:

• 2 medium SPAGHETTI SPAGHETTI SQUASHES (1/2 a squash per serving) 

Directions:

1. Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl. Don't be afraid, get your hands in there and mix it all up!
2. Once the mixture is well combined, roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. 
3. Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 
4. Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 
5. Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent. Then add the crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 5 minutes over medium heat. 
6. Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. (If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water.) While the meatballs are cooking prepare the spaghetti squash.
7. Pierce the skin of the squash several times with a sharp knife in order to allow the steam to escape while cooking (Basically stab it a few times, but be careful! The skin is very tough!). The squash is done cooking when you can pierce the squash with your knife fairly easily.
• If you choose to bake it, preheat your oven to 375 degrees F and then bake it on a cookie sheet for 1 hour. 
• If you choose to microwave it, put it on a plate and heat it for 10-12 minutes making sure to rotate the squash half-way through.
8. After cooking your squash, cut it open lengthwise and scoop out the seeds. 
9. Then take a fork and scrape the stringy, spaghetti-like squash out.
10. Serve the meatballs and sauce over the spaghetti squash and top with Parmesan cheese and fresh basil! Then sit back and enjoy!

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