Good Old Spaghetti (Squash) and Meatballs

It's been a tough few days. Last week we converted Tommy's crib into a toddler bed. For the first week, he did awesome! He seemed really excited about his bed and would happily climb into bed at night and nap time. This week has been awful. He now screams before nap and bedtime and refuses to sleep in his bed. Several times he's finally cried himself to sleep right behind his bedroom door. I don't know what caused this shift, but I sure hope it's a short phase.

So tonight we're making some comfort food. It's definitely time to have a glass of wine and make some good old Spaghetti (Squash) and Meatballs. Be sure to thoroughly cook your meatballs before you add them to the sauce. There's nothing more disappointing than biting into a half cooked meatball. 

Spaghetti (Squash) and Meatballs

1 spaghetti squash
1 lb ground pork
1/4 cup dried minced onions
1/4 cup coconut milk
1 Tbsp coconut flour
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic salt
1/4 tsp dried basil
15 oz can tomato sauce
Shredded Parmesan cheese (optional)

1. Preheat oven to 400°F.
2. Pierce spaghetti squash with a knife in several places.
3. Bake on a cookie sheet for 45 minutes or until the skin can be easily pierced with a fork.
4. Let the squash sit and cool.
5. Lower oven temperature to 375°F.
6. Mix the minced onions and milk in a small bowl. Let sit for 5 min.
7. In a large bowl, combine the pork, coconut flour, seasonings and onion mixture. Combine well with hands.
8. Form meat mixture into 1 in balls and place on a baking sheet.
9. Bake the meatballs for 30 minutes, or until the internal temperature reaches at least 160°F.
10. Heat the tomato sauce in a dutch oven sized pot over medium heat.
11. Cut spaghetti squash in half. Scoop out and discard the seeds.
12. Shred the spaghetti squash with a fork into the pot.
13. Add the meatballs to the pot and heat until the mixture is warm.
14. Optional, serve with Parmesan cheese.