i guess you could call it spaghetti & meatballs. i wouldn't, but you could.

i had a super craving for spaghetti & meatballs, but i discovered one cup of tomatoes has a lot of dang carbs, so i sort of adapted the recipe.  i also couldn't get any grass fed beef, so the meats are strange.  anyway, it was delicious.  so here it is, spaghetti squash with spicy pork&bison meat balls in a gorgonzola-sage cream sauce.  cook time + prep time ~1.5 hr, yields 8 servings, 5.4 net carbs per serving

ingredients:

2 cups heavy cream
0.5 cups gorgonzola cheese - crumbled
0.5 cups parmesan cheese - shredded
1 spaghetti squash
1 lb ground bison (but you can use beef)
1 lb ground spicy italian sausage
1 egg
0.5 cup sliced sage leaves
0.25 cup olive oil

• make the spaghetti squash the way you know best
• preheat oven to 350F
• use your awesome mixer to blend parmesan, meats, egg and olive oil.  form into inch diameter balls and place on an aluminum foil lined cookie sheet.  i didn't add any seasoning, because the sausage is seasoned well enough.
• place meatballs in the oven for ~40 minutes.  toss around after about 20.  they should be crispy on the edges.
• in the last few minutes of cooking the meatballs, pour cream in to pan over medium high heat on the stove.  add sage.  when it begins to bubble add gorgonzola until its completely melted.
• mix sauce well with meatballs and spaghetti squash and serve with fresh cracked pepper

this was so delicious.  i was extra stoked come lunch time to have leftovers.