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Paleo Spaghetti Squash With Paleo Meatballs And Fresh Chunky Spaghetti Sauce Recipe

Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce Recipe
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Cooking Time : 35 minutes
Serving : 2
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Prepare the ingredients before making Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce in your home. Then, follow these steps below to serve Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce for your family or friends.

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

  • spaghetti squash
  • 1 speghetti squash
  • spaghetti squash continued. ..
  • 1/4 tsp salt and pepper
  • 1 tbsp olive oil
  • Fresh chunky spaghetti sauce
  • 1 small onion diced
  • 3 gloves of garlic crushed or minced
  • 3 large mushrooms sliced
  • 1 small zucchini diced
  • 1 can of petite diced tomatoes (the ones with basil and garlic is my favorite)
  • 1 small can of tomato paste ( I like the garlic and basil infused ones)
  • 3 tbsp fresh chopped basil
  • 1 tbsp fresh copped oregano
  • 1 salt to taste
  • 1 1/2 tbsp honey
  • 2 tbsp red wine
  • 1 other vegetable options: broccoli, carrots, cauliflower, spinach and bell peppers
  • paleo meatballs
  • 2 Italian sausage
  • 1/2 lb ground beef
  • 1 egg
  • 1 tbsp almond butter
  • 1/4 cup almond flour
  • 1/2 tsp salt, pepper, and garlic powder
  • 3 tbsp fresh chopped basil
  • 1/2 tbsp fresh chopped oregano

How to Make Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce in your home by yourself.

    Step 1
  • Preheat oven to 350
  • Step 2
  • Cut squash in half lengthwise and remove seeds
  • Step 3
  • Generously season with salt and pepper (garlic powder if so desired)
  • Step 4
  • Drizzle olive oil over inner surface of squash
  • Step 5
  • In a baking dish (13x9) place squash cut side down. Cover with foil and bake for about 30 -35 mins.
  • Step 6
  • Next, saute onions and garlic in a splash of olive oil
  • Step 7
  • When onions are translucent add mushrooms. Saute until onions are golden brown
  • Step 8
  • Add wine let cook down for about 3 mins.
  • Step 9
  • Add veggies and the of diced tomatoes and let simmer for 10 mins
  • Step 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
  • Step 11
  • Mix all meat ball ingredients together (some may like more salt, pepper and garlic powder)
  • Step 12
  • Form into balls and pan fry in a splah of olive oil. Make sure meatballs are dark brown and well cooked.
  • Step 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 ***
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