Meatballs and Sauce on Spaghetti Squash

From Jonathan Bailorgroup, The Smarter Science of Slim, author of "The Calorie Myth". He preaches eating a lot of protein, 10 servings of non-starchy vegetables a day, and some healthy fat. His recommended eating plan is very similar to Paleo. This recipe is to put on top of spaghetti squash, cooked spinach, or zucchini/summer squash that has been julienned.
Meatballs and Sauce on Spaghetti Squash
Meatballs and Sauce on Spaghetti Squash

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Spaghetti Squash

  • Start with 1-2 large spaghetti squash

  • Meatballs

  • 2

    lbs lean hamburger (use paper towels to drain excess fat)

  • 2/3

    cup almond flour

  • 1/3

    cup ground flax

  • 2

    eggs

  • 1/2

    chopped onion

  • 2

    garlic cloves chopped

  • 2

    tsp salt

  • 1

    tsp pepper

  • 2

    pkg onion soup mix

  • 1

    tsp chili powder

  • Sauce

  • 2

    large cans of tomatoes, puree. Use a blender if the tomatoes are larger chunks

  • 1/2

    onion chopped

  • 2

    cloves of garlic

  • chopped peppers (optional)

  • garlic salt, Italian spices, Salt and pepper to taste

  • fresh basil to taste

Directions

For Spaghetti Squash: Cut in half, and take out seeds, bake for 40 mins at 350 (it’s better if it’s not too mushy). For meatballs: Mix all meatball ingredients together and make 2″ balls, place on cookie sheets and cook for 30 min or until done at 350 degrees. For sauce: Bring all sauce ingredients to a low boil and simmer for 20 mins. Add meatballs when they are cooked. To serve: Pull spaghetti from the squash when cooked and serve sauce and meat balls over the “spaghetti.”

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