Buffalo Meatball Spaghetti Squash

Meat balls:
1/3 cup Almond Meal
1lb Ground Buffalo
1 Egg

Preheat oven to 400 deg, with rack in center. Combine almond meal and egg in a bowl. Add seasoning, I used garlic and Italian seasoning; fresh parsley or crushed red pepper would be good too. With your hands mix in buffalo meat until well combined. Makes about 16 meat balls about 1-1.5 inch in diameter (halve it 4 times). Put on un-greased sheet or pan (there will be some leakage so you will want a lip to keep your oven clean, tin foil makes for easy cleanup as always). Bake for 15-18 minutes.

Spaghetti Squash:

Cut in half lengthwise. With a spoon, scoop out seeds and pulp. Save the spoon for later. Microwave for 6 min on high and let it sit for 1 minute. (Mine came out a little on the firm side this way. I've boiled it before and it comes out like mush, takes longer too. I prefer firm to mushy.) Use the spoon to scrape out strands into a bowl.

Heat up some sauce, (I used store bought, but its easy to whip up your own), grab a bowl and go to town. The texture of the squash strands can be pretty close to regular pasta, but it does taste like a squash, which is good if you like tasty food, but bad if you expected pasta.

I would add a pic, but I devoured it too quickly. Maybe next time.