I was never a big pasta fan even before my gluten intolerance developed, but I love this meal. Shockingly, I’ve made it for years and it fit into the Paleo Challenge perfectly!
Spaghetti squash:
Pierce spaghetti squash with a knife several times
Bake at 375 degrees for one hour, turning every 15 minutes, knife should go into skin easily when done
Cut spaghetti squash in half
With a spoon, clean out seeds and guts
With a fork, scrape out spaghetti squash (it will come out stringy all on its own!)
Meatballs:
1 lb lean ground beef or turkey
1/4 cup onion, diced small
2 Tbl water
1/4 tsp sea salt and pepper
Add 1-3 tsp each of basil, parsley, chili powder…or whatever else you have in your spice cabinet, you can’t go wrong!
1. Mix all ingredients with hands
2. Roll into golf ball sized balls
3. Bake at 350 for 15-20 minutes turning over half way through
Marinara:
Any all natural brand with NO SUGAR ADDED. Read the ingredients list, sugar is often an added ingredient even in all natural brands.
ENJOY!
Shopping List
1 spaghetti squash
1 pound lean ground beef or turkey
1 onion
salt
pepper
spices: parsley, basil, chili powder
1 jar marinara or pasta sauce
No Comments
Join the conversation and post a comment.
Trackbacks/Pingbacks