Recipe: Perfect Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce

Delicious, fresh and tasty.

Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce.

Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce You can cook Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce using 27 ingredients and 13 steps. Here is how you cook that.

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

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

Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce step by step

  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 ***.