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Spaghetti Squash & Spicy Meatballs by

Tags: Paleo, GlutenFree

This recipe takes a bit a extra prep but is totally worth it. I like to make some spaghetti squash just to have in the fridge. Just toss it with some olive oil to keep the "noodles" from sticking. Also for the sauce you can make a large batch and freeze some for whenever you like!

Ingredients

1 Spaghetti Squash
1 lb 100% Grass fed lean beef
1 egg
1 can diced tomatoes (i prefer the fire roasted with green chiles)
1 can tomato sauce
2 cloves garlic
2 bell peppers
1 jalapeno
1 yellow onion
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
1 tbsp coconut oil
1/8 cup almond flour

Instructions

For Spaghetti Squash:
Use a sharp knife and pierce the skin of the squash all over, just enough where your knife doesn't get resistance.
Place whole squash in a 375 degree oven for an hour.
Let cool for a bit, it will be hot!
Carefully slice down the middle width wise and use a spoon to remove the seeds.
Now use a fork and spin around the meat of the squash, it will create "noodles".
If "noodles" don't come out super easily place back in the oven for 10 min and try again.

For Meatballs:
Separate half of your lb of beef. Place one half in a bowl and mix with egg.
Dice the onion finely and mix one half of it into the meatball mixture.
Mix in almond flour thoroughly.
Add the onion and garlic powder, plus whatever seasonings you may prefer. (I like cayenne pepper)
You may now roll the mixture into 1 in size balls.
Place in a baking dish or cookie sheet and bake at 350 for about 20 min.

For sauce:
Finely chop peppers and garlic cloves.
Heat a large skillet, and melt coconut oil.
Add onion, peppers, garlic, and leftover beef.
Grill until beef is golden brown.
Empty both cans of tomato sauce and diced tomatoes into skillet.
Add garlic powder, onion powder, and Italian seasoning.
Simmer for about 10 min.

Now throw together the Spaghetti Squash and meatballs and top it off with your bubbling sauce! Enjoy!!

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