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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, paleo spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Find Deals on Paleo Spaghetti Sauce in Groceries on Amazon. Great recipe for Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce. yummmm!. Spaghetti Squash: Carefully cut the squash into two halves. (This is not easy, IMO). Scoop out the seeds and coat the inside with avocado oil.

Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have paleo spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce using 27 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce:

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

I was able to work in about a half pound worth. Use a large fork to pull the "spaghetti" out of your squash, then top with your meatballs and sauce. How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Then scrape the meat (noodles) from the squash with a large fork or spoon.

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 ***

How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Then scrape the meat (noodles) from the squash with a large fork or spoon. Once the meatballs are done, scrape the spaghetti squash strands vertically with a fork to release and add to the soup. Add the chopped tomato, tomato sauce, and Italian seasoning and stir to combine. Simmer on low heat, stirring occasionally, while the spaghetti squash finishes roasting.

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