Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce

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Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce.

Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce You can have Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce using 27 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce

  1. It’s of spaghetti squash.
  2. You need 1 of speghetti squash.
  3. It’s of spaghetti squash continued. …
  4. Prepare 1/4 tsp of salt and pepper.
  5. It’s 1 tbsp of olive oil.
  6. You need of Fresh chunky spaghetti sauce.
  7. You need 1 small of onion diced.
  8. You need 3 of gloves of garlic crushed or minced.
  9. It’s 3 large of mushrooms sliced.
  10. Prepare 1 small of zucchini diced.
  11. It’s 1 can of of petite diced tomatoes (the ones with basil and garlic is my favorite).
  12. It’s 1 small of can of tomato paste ( I like the garlic and basil infused ones).
  13. It’s 3 tbsp of fresh chopped basil.
  14. You need 1 tbsp of fresh copped oregano.
  15. It’s 1 of salt to taste.
  16. You need 1 1/2 tbsp of honey.
  17. You need 2 tbsp of red wine.
  18. Prepare 1 of other vegetable options: broccoli, carrots, cauliflower, spinach and bell peppers.
  19. Prepare of paleo meatballs.
  20. You need 2 of Italian sausage.
  21. Prepare 1/2 lb of ground beef.
  22. You need 1 of egg.
  23. You need 1 tbsp of almond butter.
  24. It’s 1/4 cup of almond flour.
  25. Prepare 1/2 tsp of salt, pepper, and garlic powder.
  26. You need 3 tbsp of fresh chopped basil.
  27. You need 1/2 tbsp of fresh chopped oregano.

Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce instructions

  1. Preheat oven to 350.
  2. Cut squash in half lengthwise and remove seeds.
  3. Generously season with salt and pepper (garlic powder if so desired).
  4. Drizzle olive oil over inner surface of squash.
  5. In a baking dish (13×9) place squash cut side down. Cover with foil and bake for about 30 -35 mins..
  6. Next, saute onions and garlic in a splash of olive oil.
  7. When onions are translucent add mushrooms. Saute until onions are golden brown.
  8. Add wine let cook down for about 3 mins..
  9. Add veggies and the of diced tomatoes and let simmer for 10 mins.
  10. Add tomato paste and fill the diced tomato can up with water add to sauce. Let simmer on low to med heat. Stir as necessary.
  11. Mix all meat ball ingredients together (some may like more salt, pepper and garlic powder).
  12. Form into balls and pan fry in a splah of olive oil. Make sure meatballs are dark brown and well cooked..
  13. *** When the squash is cooked and cooled take a fork and “rake” it through the flesh top to center of the “bowl” to create the spaghetti effect ***.

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