Ingredients:

• 1 small spaghetti squash (the smallest you can find, preferably about 1 lb.), halved lengthwise, seeds removed and set aside
• 1 ½ tablespoon ghee, divided
• 8 oz. mushrooms, finely chopped
• ½ teaspoon fine sea salt, divided
• 2 tablespoons finely chopped yellow onion
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• ½ lb. ground beef
• ½ teaspoon ground black pepper
• 1 cup Tomato Pesto, reserved from Day 2
• ½ tablespoon extra virgin olive oil, for drizzling
• Squash Seed Snack:
  • Seeds from 1 small spaghetti squash (above), rinsed to remove any pulp, and patted dry with paper towel
  • ½-1 teaspoon coconut oil, melted (1/2 teaspoon for each ½ cup of seeds)
  • Dried rosemary, chili powder, or other seasoning of choice (optional)
  • Sea salt

Directions:

1. In a large stockpot or Dutch oven, heat the coconut oil over medium*. Add the onion, bell pepper, squash, and jalapeño and cook, stirring occasionally, until the vegetables start to soften, 10-12 minutes.Preheat oven to 425°F. Line a small baking sheet with parchment paper. Place squash cut-sides down on parchment and bake for 25-35 minutes, or until squash is tender but not mushy. Use a fork to scrape squash strands into a large bowl, toss with pesto, and cover to keep warm if the meatballs are not done. Reduce heat to 300°F if you are going to make the roasted seed snack outlined in step 8.
2. While the squash roasts, heat ½ tablespoon ghee in a large skillet over medium-high heat. Add mushrooms, stir, and cook without disturbing for 1-2 minutes, or until bottoms are golden. Stir and repeat.
3. Lower the heat to medium, add ¼ teaspoon salt and onions and cook, stirring occasionally, until onions are tender, about 3 minutes.
4. Stir in garlic and oregano, cook one minute. Remove from the heat and let cool 5 minutes.
5. Add the ground beef, ¼ teaspoon salt, and black pepper to a medium bowl. Scrape in the mushroom mixture (reserve the skillet) and use your hands to gently combine. Scoop 1 ½ tablespoons of beef mixture into your palm and roll into a meatball shape. Repeat with remaining mixture.
6. Heat remaining tablespoon ghee over medium. Add meatballs to the skillet and cook 2-3 minutes on each side, or until browned and cooked through.
7. Divide squash mixture and meatballs evenly between two plates, drizzle with oil, and serve.
8. To make roasted seeds snack for tomorrow: In a small bowl, toss seeds with coconut oil and a pinch or two each of dried rosemary and salt. Spread out on a baking sheet in a single layer and bake for 20-25 minutes, or until golden brown. You may want to stir the seeds after 10 minutes. Remove from oven and let cool. Store in an airtight container at room temperature.