It’s hard to say which element of this dish is the star of the show. The meatballs are moist, flavorful and soft, and the spaghetti squash is just incredible on its own. But mix these two together and you have yourself a super filling, healthy, and delicious meal that will knock your socks off!
Pour the tomato juice into a wide-bottomed pot. Heat the pot over medium-high heat and bring tomato juice to a boil.
Reduce heat and simmer in uncovered pot until tomato juice thickens and reduces to half, about 50 minutes. Tomato juice will start to splatter once it has thickened.
While the juice is reducing, combine the meat, almond flour, egg, onion, garlic, and one teaspoon kosher salt. Form into small meatballs. Set aside.
Once the sauce has thickened, add the crushed pineapple, honey, apple cider vinegar, remaining kosher salt, and pepper. Stir well to combine.
Drop meatballs gently into the bubbling sauce. Bring back to a boil.
Lower heat and simmer for 45 minutes with lid partially open. Serve over spaghetti squash.
You can use natural ground almonds in place of almond flour in this recipe.
Preheat oven to 350 degrees Fahrenheit.
Cut the spaghetti squash in half and scoop out the seeds. Brush the cut sides with extra light olive oil. Place the squash halves cut-side down on a baking sheet. Bake uncovered for one hour.
Scrape out the spaghetti squash strands with the tines of a fork. Serve with meatballs and sauce.
If you prefer to prepare the spaghetti squash on the stovetop: Boil it whole in a pot of boiling water for about 30 minutes, until soft. Cut it in half, scoop out the seeds, and scrape out the spaghetti strands with a fork.
Photography by Tamara Friedman