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Meatballs and Sauce on Spaghetti Squash

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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.

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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

Details

Preparation

Step 1

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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