"Even the grandkids who normally snub their noses at anything except pizza and chips like to chow down on this speghetti and meatballs!"

Ingredients for Sauce:

2 28-oz. cans crushed tomatoes with basil

2 12-oz cans tomato paste

2 12-oz cans water

2 medium red bell peppers, diced

3 cloves garlic, finely chopped and crushed

1 Tbs. Garlic Isle macadamia nut oil (optional)

1 level Tbs. oregano

Meatball ingredients:

2 lbs. Slanker's 100% grass-fed ground beef

2 Christopher or Omega-3 eggs

1/4 tsp. garlic powder

1 to 2 cups parsley flakes

T-Coon's "The Stuff!" to taste

1 medium spaghetti squash


Combine sauce ingredients in large saucepan on medium heat.  When sauce begins to bubble, turn to low so that it just barely simmers.

In large mixing bowl, combine meat, eggs, garlic powder and 1/2 of the parsley.  Mix until thoroughly combined then add remaining parsley flakes and mix well.  Form meatballs about the size of a golf ball and place into large baking dish or tray.  Meatballs should be loosely formed, not packed too tightly, so the sauce can penetrate them. 

Place meatballs into 350°F oven.  Turn once after 15 minutes and bake another 10-12 minutes.  Remove and add to sauce.

Simmer on low heat for 5 hours, stirring occasionally.  The sauce should just barely bubble.

Cut spaghetti squash in half lengthwise (this takes a large, heavy knife and a lot of force).  Place squash in baking dish, cut side down, into 1/2" of water and bake at 425°F for approximately 40 minutes.  Squash is done when a toothpick easily penetrates the skin.  Allow to cool about 5 minutes, then turn over on to a plate and us a fork to pull squash from skin in strands like spaghetti. 

Spoon sauce and meatballs over "spaghetti" and enjoy!