Nutritional Wisdom with Carly Pollack

Moroccan Meatballs over Spaghetti Squash

Well Fed

Moroccan Meatballs over Spaghetti Squash

Moroccan Meatballs over Spaghetti Squash

Ingredients
1/2 lb ground lamb
1/8 cup parsley, chopped
1/4 tbsp paprika
1/2 tsp cumin
1/4 tsp sea salt
1/8 tsp black pepper
1/2 tbsp coconut oil
1/2 medium onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp sea salt
1/8 tsp black pepper
1/2 medium tomato, diced
1/4 cup filtered water
1/4 cup tomato paste
1/8 cup parlsey, minced
1/4 cup pistachios, toasted and chopped
1/2 medium spaghetti squash
1/2 can diced tomatoes

Directions
Preheat oven to 400 degrees. Cut the spaghetti squash in half and remove the seeds. Place cut-side-down in a glass baking dish with ½ inch of water. Bake for 40 to 45 minutes or until squash is fork tender. Remove and use a fork to scrape out the noodles. Set aside. In a large mixing bowl, combine the 1/8 cup parsley, ¼ tsp paprika, ½ tsp cumin, ¼ tsp salt, and 1/8 tsp pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it's time to put them in the sauce. Heat the oil in a large, deep skillet or pot. Add the onion and saute' until soft, about 5 minutes. Add the garlic, ½ tsp paprika, ½ tsp cumin, ¼ tsp salt, and 1/8 tsp pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, tomato sauce, and parsley, mixing to dissolve the tomato paste. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios.

Serving
2 Servings