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

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