Yields 4 servings

• 2.5 lb. spaghetti squash
• 1/2 cup water

To cook squash: Preheat oven to 350 degrees. Cut squash in half and remove seeds with a spoon. Place cut side down on a baking sheet and add 1/2 cup of water to the baking sheet. Bake for 30 minutes or until tender, remove from oven and set aside until cool to touch. Once cool, run a fork along the inside of the squash and it will pull apart into "noodles". Transfer to a bowl and set aside.

For the meatballs:

• 1 lb. grass-fed organic 85% ground beef
• 1/2 medium yellow onion, diced
• 4 oz. baby bella mushrooms, diced
• 1 free-range egg
• 1/4 cup shredded Italian cheese
• 1 tbsp. dried oregano
• 1 tbsp. dried basil
• 1 tsp. garlic powder
• 1/2 tsp. red pepper flakes

Combine beef, seasonings, egg, onion, mushrooms, and cheese and form into 1/3 cup balls. Place each ball into silicon muffin tins and bake at 350 for about 15 minutes or until cooked through.