Recipe courtesy of Turner Broadcasting System
Paleo Spaghetti Squash and Amped Up Meatballs
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 357 calorie
- Total Fat
- 18.1 grams
- Saturated Fat
- 4.3 grams
- Cholesterol
- 50 milligrams
- Sodium
- 305 milligrams
- Carbohydrates
- 30.1 grams
- Dietary Fiber
- 4.8 grams
- Protein
- 21.8 grams
- Sugar
- 7.3 grams
- Total: 1 hr 50 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 1 hr 15 min
Ingredients
Spaghetti Squash and Tomato Sauce:
2 tablespoons olive oil
One 3-pound spaghetti squash, halved lengthwise and seeded
Sea salt and freshly ground black pepper
3/4 cup minced onions
4 cloves garlic, minced
1 small carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch pieces
1 3/4 cups canned crushed tomatoes
1 cup canned diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 whole bay leaf
Meatballs:
1 pound grass-fed ground beef
1/2 cup almond flour
1 teaspoon tamari
1 teaspoon tomato paste
1/2 teaspoon sea salt
Pinch ground black pepper
Pinch cayenne pepper
5 cloves garlic, minced
1 large egg
Directions
- For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Rub 1/2 tablespoon of the olive oil on each cut-side of the squash and sprinkle with salt and pepper. Place the squash cut-side up on a baking sheet and roast until fork tender, 45 minutes to 1 hour.
- To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. Cool the squash for at least 10 minutes. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
- While the squash cooks, make the sauce. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally. Season with salt and pepper.
- For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter) meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
- Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.