Sunday, June 16, 2013

Paleo Spaghetti and Meatballs

1 Spaghetti Squash
1 Tbsp Olive Oil
Parchment Paper

Pre-heat oven to 400, bake for 30 minutes, check the outside of the squash with a fork, if it pierces easily it is done, if not bake for 5 more minutes and check again
Cut squash in half lengthwise, clean out seeds
Line a baking sheet with parchment paper, spread oil over paper and bake squash face down
Let cool and using a fork, shred the inside of the squash into a large bowl

In a sauce pan heat sauce

2 15 oz cans organic tomato sauce no salt added
1 15 oz can organic diced tomatoes no salt added, drained
The following can all be adjusted to taste preference:
1 Tbsp Oregano
1 Tbsp Basil
1 tsp Garlic powder
1 tsp black pepper
1 tsp parsley
1 tbsp raw honey

Or you can use 1 25 oz jar Organic Spaghetti Sauce

2 pounds lean ground beef or turkey
1 Tbsp Oregano
1 Tbsp Basil
1 Tbsp Rosemary
1 Tbsp Marjoram
1 Tbsp Thyme
1 tsp garlic powder
2 cloves garlic diced
1/2 green bell pepper diced (dice the onion and bell pepper smaller than what the photo shows)
1/2 onion diced

Preheat oven to 350
Combine all ingredients, form into meat balls, place in a sprayed/lightly greased 13 x 9 inch glass dish
Bake for 30 minutes or until no pink remains

Combine all and serve

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