Spaghetti Squash and Meatballs

I'm on day 14 of my Whole30! Feeling generally pretty good and I still have the motivation to cook new things and experiment. 

I have always wanted to try making this dish, and I would have to say that overall, it was pretty easy and I would recommend it to everyone! I managed to get down to the farmer's market today and snagged some fresh and local ground beef from Olsen Farms :) Here is the original recipe I modified:

http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-squash-and-meatballs-recipe.html

"Spaghetti":

One Spaghetti Squash

Olive Oil

Salt & Pepper

-Preheat oven to 425°.

-Cut squash in half length-wise and scrape out the seeds.

-Sprinkle insides with salt, brush on a coat of olive oil, and place squash halves cut side up on a baking sheet. 

-Bake for 20 minutes and then cover tightly with foil and bake an additional 30 minutes. 

-Use a fork to scrape out the insides of the squash into a bowl. Toss with additional salt pepper and olive oil to taste.

Meatballs:

Ground Beef (~1lb)

2 Cloves of Garlic

Chives

Chopped Red Onion

1 Egg

Almond Meal

-Food process garlic, chives, and onion. Add to a bowl with meat. 

-Mix by hand and add egg and some almond meal until all ingredients are incorporated and sticking together (you won't need much almond meal).

-Form into balls and place on a baking sheet covered in foil. Bake for ~12 minutes at 425° or until cooked through and a little brown.  

Sauce:

Chives

1/4 C Red Onion

2 Cloves of Garlic

1 Stick of Chopped Celery

1 Chopped Carrot

Fresh Parsley

Fresh Oregano

2 Cans Diced Tomato

Olive Oil

Salt & Pepper

-In a saucepan, heat diced tomatoes and olive oil. 

-Food process first group of ingredients until a paste forms. Add to saucepan. 

-When the ingredients start to simmer, pour half of the tomato sauce in the food processor and blend until smooth.

-Add back to the pan and stir, allowing ingredients to simmer until excess water cooks off. Add salt and pepper to taste.