If you read this post a few weeks ago, you know that recently I took a leap of faith an decided to jump on board the 30 Day Protein Challenge for the last month. This involved focusing on eating lean proteins throughout the day to keep energy levels up. And I’m loving the results! I feel better, I look better, and our whole family is reaping the benefits of it. I really want to keep this up for the long term now that I know how good I can feel. Interested in trying the 30 Day Protein Challenge for yourself? Learn more about it here! But I’m not just here today to rave about the challenge. I’ve got an awesome, protein-full dish that is perfect for anyone participating in the challenge, or just wanting a good protein dinner to make. My pumpkin meatballs with spaghetti squash is delicious, balanced, and sure to impress guests as well.
Here’s what you need:
1 Pound Beef
3/4 Cup Pumpkin Puree
1/4 Cup Whole Wheat Flour
1/2 Teaspoon Fennel Seed
1 Tablespoon Basil
1 Tablespoon Parsley
1 Spaghetti Squash
2 ans Tomato Sauce
1 can Tomato Paste (6 ounce)
1 Clove Garlic
1 Tablespoon butter
Here’s what you do:
(1) Start by preparing your spaghetti squash. Preheat your oven to 375 degrees F. Cut the squash in half and get all the goop out. brush each side generously with olive oil, and then sprinkle with salt and pepper. Bake for about an hour. Once you remove the squash from the oven and give it a chance to cool. Then use a fork to pull it apart making the ‘spaghetti’. Put it in a bowl and set aside if making ahead of time or while it is baking continue with the next steps.
(2) In a large mixing bowl mix the egg (I used one a fresh egg from our neighbor’s chickens!) and pumpkin. Then add in flour. Then combine the beef with the mixture until thoroughly mixed. Roll the mixture into one inch balls and place on a foil lined baking sheet. Bake on 400 F for 20 minutes.
(3) While the meatballs are cooking in a medium sized saucepan cook the garlic with the butter for 2 minutes. Then add tomato paste and sauce. Finally add the basil, parsley, and fennel. Simmer on medium-low heat for 8-10 minutes.
(4) Plate the spaghetti squash, top with the tomato sauce mixture, and then add 4-5 meatballs to every dish. Enjoy!
You can always make extra pumpkin meatballs and use them for lunchtime salads throughout the week as well – a great way to get a mid day protein boost! Eating the right amount of protein helps with weight loss goals by reducing overeating and mindless snacking so it’s really important to make protein a priority. For more inspiration for beef meals and snacks make sure you check out beefitswhatsfordinner.com!
This post is brought to you by The Beef Checkoff and The Motherhood. All opinions are my own.
This looks so delicious!!