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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

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We hope you got insight from reading it, now let’s go back to paleo spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce recipe. To cook paleo spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce you only need 27 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce:
  1. Take spaghetti squash
  2. Get 1 speghetti squash
  3. Prepare spaghetti squash continued. ..
  4. Use 1/4 tsp salt and pepper
  5. Get 1 tbsp olive oil
  6. Take Fresh chunky spaghetti sauce
  7. Provide 1 small onion diced
  8. Take 3 gloves of garlic crushed or minced
  9. Use 3 large mushrooms sliced
  10. Get 1 small zucchini diced
  11. Take 1 can of petite diced tomatoes (the ones with basil and garlic is my favorite)
  12. Use 1 small can of tomato paste ( I like the garlic and basil infused ones)
  13. Take 3 tbsp fresh chopped basil
  14. Take 1 tbsp fresh copped oregano
  15. Get 1 salt to taste
  16. You need 1 1/2 tbsp honey
  17. You need 2 tbsp red wine
  18. Use 1 other vegetable options: broccoli, carrots, cauliflower, spinach and bell peppers
  19. Prepare paleo meatballs
  20. Prepare 2 Italian sausage
  21. You need 1/2 lb ground beef
  22. Prepare 1 egg
  23. Take 1 tbsp almond butter
  24. Take 1/4 cup almond flour
  25. Use 1/2 tsp salt, pepper, and garlic powder
  26. Prepare 3 tbsp fresh chopped basil
  27. Provide 1/2 tbsp fresh chopped oregano
Instructions to make Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce:
  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 (13x9) 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 ***

Spaghetti squash is nature's angel hair pasta. Its delicate strands and lightly sweet taste complements savory recipes well. Gently remove the squash nests from the muffin tins and fill each one with a meatball. Top with Paleo marinara and fresh basil, and serve! Learn to make this fabulous paleo approved dish from Dr.

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