Spaghetti and meatballs covered in freshly grated parmesan cheese is usually my answer when asked what my last meal on earth would be…it is by far my favorite comfort food and could eat it seven days a week if I had to.  Here is a Paleo interpretation of this classic that I will surly be making for years to come. *Note: I doubled this meatball recipe and froze them for dinner the following week!

Spaghetti Squash is seriously one of natures best creations….how much does this look like angel hair pasta?!

Adapted from America’s Test Kitchen Paleo Perfect

Serves 4

1/2 cup raw cashews
3 tablespoons of cooking fat (bacon fat preferably)
2 onions, chopped fine
6 garlic cloves, minced
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
1/4 cup pluss two tablespoons of chopped fresh basil
1 large egg
Kosher salt and pepper
1 pound 85 percent lean ground beef
2 28 ounce cans of ground peeled tomatoes (kitchen ready)
1/4 cup of tomato paste
1 spaghetti squash

BAKE the Spaghetti Squash: Preheat over to 400 degrees.  Cut spaghetti squash in half lengthwise and place cut side down on a foil lined baking sheet and bake fore 30 to 35 minutes or until the skin gives when you press your fingers to it. Remove from oven and let cool cut side up to release so of the steam.

While the squash is baking prepare the meatballs.

1. Bring 4 cups of water to a boil in a medium saucepan over medium-high heat.  Add cashews and cook until softened, about 15 minutes.  Drain and rinse well.
2. Heat 1 tablespoon of cooking fat in a 12-inch nonstick skillet over medium heat until simmering.  Add onion and cook until softened and lightly browned, 8 to 10 minutes.  Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to a bowl and set aside.
3. Process remaining onion mixture, boiled cashews, 1/4 cup of basil, egg, and 1 1/2 teaspoons salt in food processor to a fin paste, about 1 minute, scraping down sides of bowl as needed; transfer to a large bowl.  Add ground beef and knead with your hands until well combined.  Pinch off and roll mixture into 1 1/2 inch meatballs (you should have 12 meatballs).
4. Heat 1 tablespoon of cooking fat in now empty skillet over medium heat until just smoking.  Brown meatballs on all sides, about 10 minutes; transfer to plate.
5. Add reserved onion mixture and tomato paste to fat left in skillet and cook over medium heat until tomato paste begins to brown, about 1 minute. Stir in canned tomatoes, bring to a simmer, and cook.
6. Add meatballs and the collected juices to the sauce and continue simmering until meatballs are cooked through, about 20 min.
7. Removed spaghetti squash from skin with a fork to help separate the strands.

Ready to serve!  Cover in freshly grated cheese or if you are try a pistachio pest on top like me (recipe coming soon!)