Buffalo Spaghetti Squash and Meatballs

Units Scale

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

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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!