The leaves are starting to fall, the days are getting shorter, and the evenings are just cool enough for a sweater. Autumn may signal the end of summer, but it’s also the beginning of my favorite time of year: the time to cook soups, stews, and other warming comfort foods. Even better: Because we’re in no rush to go anywhere, we can often let these meals slow cook and simmer.
October is also a perfect time to reap the bounty of our gardens—or our local farmer’s field—that are bursting with potatoes, onions, garlic, carrots, tomatoes, and squash.
As a kid, squash was never on the top of my favorite foods list, but rather on the “Do I have to eat that?” list. Now, I can’t get enough of it, especially since I discovered one of the greatest kitchen gadgets ever invented: the vegetable spiralizer!
Full disclosure: After I bought my spiralizer, it sat in the box, unopened, for more than four years. It now occupies a place of honor in my kitchen, and it’s all because of this recipe. If you’re looking for a flavorful, gluten-free meal that incorporates all the fresh foods of the season, then this is the recipe for you.
ZOODLES WITH MEATBALLS MARINARA
SIMPLE MARINARA SAUCE INGREDIENTS
1 38-milileter can tomato sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili pepper flakes
1/2 teaspoon oregano
1/4 teaspoon rosemary
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Chopped fresh basil to garnish
MEATBALL INGREDIENTS
1 lb. ground beef
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mushroom powder
1 teaspoon Italian herbs
1/2 teaspoon kosher sea salt
1 teaspoon Worcestershire or fish sauce
1/2 teaspoon ground pepper
INSTRUCTIONS
• Preheat oven to 400 F.
• Line a large baking sheet with parchment paper and place baking rack on top.
• In a large bowl, mix ground beef, egg, and spices until well combined.
• Roll meatballs. Make sure they are all the same size so they cook evenly.
• Bake on middle rack in oven for 18–20 minutes.
• Remove from oven and set on paper-towel-lined plate.
• Serve with zoodles and my Simple Marinara Sauce, or place in a freezer-safe container and freeze for use later.
• To prepare the zucchini, use a spiralizer to cut into long strips. Using a steamer basket placed over a pot of boiling water, cook for 2–3 minutes or until al dente.
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