Cilantro Chimichurri Meatballs and Enchilada Spaghetti Squash

This is a Latin spin on spaghetti squash and meatballs, with cilantro-infused meatballs cooked in enchilada sauce. If you have trouble finding paleo-compliant enchilada sauce, make your own: Check out my Easy Enchilada Sauce.

Prep time 25 minutes
Serves 6

For the meatballs:

1/2 bunch cilantro, leaves and stems chopped, and extra cilantro for garnish
1 garlic clove, halved
1 tablespoon (15 ml) red wine vinegar
1 teaspoon sea salt, divided
1/8 teaspoon crushed red pepper flakes
3 tablespoons (44 ml) avocado oil, divided
2 pounds (907 g) ground beef

For the squash:

1 medium or large spaghetti squash, halved with seeds removed
Pinch of black pepper
1 recipe Easy Enchilada Sauce
Juice from 1/2 a lime

1 Arrange the spaghetti squash halves in the slow cooker. If your squash is too large, you can bake the other half in the oven.
2 In a food processor combine the cilantro, garlic, vinegar, 1/4 teaspoon salt, pepper flakes, and 2 tablespoons (28 g) oil. Pulse until smooth.
3 Place the ground beef in a medium bowl. Add cilantro mixture and 3/4 teaspoon sea salt. Blend it gently with your hands, being careful not to squish the meat too forcefully—or you might end up with mushy meatballs.
4 Form meat into 11/2- to 2-inch (2.6 to 5 cm) balls.
5 Drizzle 1 tablespoon oil on the inside of the squash, and sprinkle with sea salt and black pepper.
6 Place the squash in a 6-quart (5.7 liter) slow cooker. Arrange meatballs around and inside the squash. Pour the enchilada sauce over the squash and meatballs.
7 Cover and cook on low for 5 to 6 hours (or 2 to 3 hours on high).
8 Transfer the meatballs to a serving dish. Remove the squash and scrape out the “noodles” with a fork. Place them with the meatballs and spoon the sauce on top. Squirt the lime juice over everything and sprinkle with more fresh cilantro before serving.