Autumn is officially here and so are all of the yummy winter squashes. Here is a great and easy recipe for those of you that are missing pasta - you can get spaghetti squash almost everywhere right now, I got a great deal at the farmers market a few weeks ago where each squash was only 75 cents! This is a dish that is great to reheat, take to work for lunch, or have for breakfast if you're so inclined. It's easy to do so give it a try - no excuses!
Roasted Spaghetti Squash - Paleo Spaghetti
Heat oven to 400 degrees and put a halved, seeded spaghetti squash in a baking dish or baking pan, lightly coated with coconut oil. I always put mine face down, so that the inside of the squash is on the bottom of the pan. Bake for 35 - 40 minutes, remove and let cool. Once cool, use a fork to scrape the squash out from the shell, it will have a "spaghetti" like consistency.
To save time you can also half and seed the squash, and cook in the microwave for 6 to 8 minutes. Follow the same process to scrape the squash out. For this recipe where I took the pictures we cooked the squash on the plate in the microwave instead of in the oven.
Make meatballs while the squash is cooking - I mix an egg along with 2 pounds of grass fed beef, 1/4 cup of almond meal, parsley, oregano, garlic, and basil. Shape into meatballs and cook in a pan with some coconut oil. Turn to cook evenly. Once the meatballs are cooked, add marinara sauce, let simmer and then serve over the spaghetti squash. I like to have extra meatballs, you can do this with 1 pound of meat as well, just reduce the amond meal a bit.
Here's what the finished product looked like, I served mine with sauteed kale on the side when I put it together for my full meal.
No comments:
Post a Comment