Thank you to Primal Kitchen for sponsoring this post!
Y’all, it’s finally spaghetti squash season and I couldn’t be more excited. I don’t know that there’s any one vegetable I appreciate more. When baked just right and smothered in some good sauce, spaghetti squash is like a more comforting and hearty pasta–and naturally grain-free. However, I tend to eat my spaghetti squash the same way every time, and for every day of the week. So I decided it was time to shake it up and create something entirely new out of this miraculous autumnal vegetable. Enter: Buffalo Sauce.
Yes, that’s right, I married my favorite squash and my favorite sauce. And topped her off with some saucy meatballs. This dish turned out so so good! Imagine you’re eating your spaghetti squash and meatballs on a cozy, rainy evening, but it tastes like BUFFALO WINGS.
This meal takes only 45 minutes to throw together (most of that is baking time). We bake the squash and meatballs on the same sheet, so effort is minimal and cleanup is a breeze. There are also very few ingredients necessary to make this because most of the flavor comes from the Buffalo Sauce!
Speaking of which – if you’ve been here a while, you’ll know that Primal Kitchen has been my go-to source of incredible flavor since its beginning. I remember when they’d just started out with their avocado mayo, and I put it on absolutely everything. Fast-forward 8 years, and I’m able to create recipes like this for you guys using their array of delicious sauces. Life’s wild 🙂
I hope you can all enjoy this dish together with some loved ones this fall season!
Buffalo Spaghetti and Meatballs
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef
- 3 Tbsp Primal Kitchen Hot (or Original) Buffalo Sauce
- 3 Tbsp almond flour
- 1 egg
- 3 Tbsp finely chopped fresh herbs- I used a combo of basil, cilantro and mint- plus more for topping
- 1 shallot
- 2 cloves garlic
- 3/4 tsp kosher salt
- 10 grinds black pepper
- 3/4 cup Primal Kitchen Buffalo Sauce
Instructions
- Preheat your oven to 425ºF and line a cookie sheet with parchment paper.
- Slice your spaghettini squash the long way using a sharp knife. To make this easier, you can chop off the stem part first, then set it with that end down, slice down the middle. Place the squash halves face-down on the sheet, and bake for 20 minutes while you make the meatballs.
- In a large bowl, combine the ground beef with the Hot Buffalo Sauce, almond flour, egg, herbs, shallot, garlic and spices. Briefly whisk the egg and mix to combine.
- When the squash comes out, roll the meat into about 12 balls and place alongside the squash on the sheet. Bake another 15 minutes or until the meatballs are cooked through.
- Let the meatballs and squash cool for about 10 minutes, then toss the meatballs in buffalo sauce until coated.
- Scrape the seeds out of the squash and discard. Scrape around the squash to form “spaghetti.” Pour in more buffalo sauce and mix to combine. Add the meatballs, and top with some more fresh herbs. ENJOY!
