Careme

Ingredients

• Simple Truth® Natural Ground Lamb 3/4 lb (save 1/4 lb for another meal) $9.99 sale (1 lb)
• Organic spaghetti squash 1 small (about 2–2.5 lb if available; use what you find) $1.99 (1 lb)
• Simple Truth Organic® Roma tomatoes (or canned crushed tomatoes if you have) 16 oz, chopped (or 1 can crushed tomatoes) $3.99 (16 oz)
• Organic jumbo yellow onion 1/2 medium onion, finely diced $2.19 (1 lb)
• Simple Truth Organic garlic bulbs 3 cloves, minced $2.79 (3 ct)
• Olive oil 2 tbsp, divided
• Ground cumin 1 tsp
• Smoked paprika (or sweet paprika) 1 tsp
• Dried oregano 1 tsp
• Red pepper flakes pinch (optional)
• Salt + black pepper to taste
• Egg 1 small (or 1/2 beaten large egg)
• Breadcrumbs (or crushed crackers/oats) 1/4 cup
• Fresh dill (optional) 1 tbsp chopped for finishing (optional) $2.79 (0.5 oz)

Instructions

1. Heat oven to 425°F. Prep the squash: carefully cut 1 spaghetti squash in half lengthwise (microwave 2 minutes first to soften if needed), scoop seeds, then rub cut sides with 1 tbsp olive oil and 1/2 tsp salt. Place cut-side down on a sheet pan and roast 25–35 minutes until strands pull easily with a fork.
2. Make meatball mixture: in a bowl combine 3/4 lb ground lamb, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp cumin, 1 tsp paprika, 1 tsp oregano, 1 small egg (or 1/2 beaten large egg), 1/4 cup breadcrumbs, and 1 minced garlic clove (from the 3). Mix gently and form 12–14 small meatballs.
3. Brown meatballs (stove): heat 1 tbsp olive oil in a skillet over medium-high. Add meatballs and brown 6–8 minutes total, turning to brown most sides (they don’t need to be cooked through yet). Transfer to a plate.
4. Build sauce: in the same skillet, reduce heat to medium. Add 1/2 diced onion with a pinch of salt and cook 3–4 minutes. Add remaining 2 minced garlic cloves; cook 30 seconds. Add 16 oz chopped Roma tomatoes (or crushed tomatoes), a pinch of red pepper flakes (optional), and 1/4 cup water. Simmer 5 minutes.
5. Simmer meatballs: return meatballs to the sauce, cover, and simmer gently 8–12 minutes until cooked through (160°F). Taste and adjust salt/pepper (and paprika/cumin if you want it warmer).
6. Finish squash: flip the roasted squash halves over and rake into strands with a fork. Season strands with a pinch of salt and pepper. Divide between 2 bowls.
7. Serve: spoon tomato sauce and lamb meatballs over the spaghetti squash. Finish with 1 tbsp chopped dill if using, or a drizzle of olive oil if you want it richer.