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

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We hope you got benefit from reading it, now let’s go back to paleo spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce recipe. You can have paleo spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce using 27 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce:

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

Steps to make Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce:

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 ***

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