Spaghetti squash is just begging to be used as its namesake, isn’t it? That’s why this Paleo Spaghetti Squash & Meatball Casserole Recipe needs to get made, stat…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
For the Meatballs
- 1 pound ground beef
- 1 pound ground pork or ground turkey
- 2 tablespoons almond flour
- 1 teaspoon salt
- 1/2 tablespoon basil
- 1/2 tablespoon parsley
- 1 teaspoon dried oregano
For the Spaghetti Squash & Sauce
- 1 large spaghetti squash (for 8 cups cooked squash)
- 1 teaspoon extra virgin olive oil
- 1 medium onion, diced (1/2 cup)
- 2 large cloves garlic, minced (1 tablespoon)
- 1 15 ounces can tomato sauce
- 1/4 cup tomato paste
- 2 tablespoons dried basil
- 1 tablespoons dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Preparation Method
- Preheat the oven to 400 degrees F.
- Carefully cut the spaghetti squash in half lengthwise. Remove the seeds.
- Place the squash cut side down on a rimmed baking sheet.
- Cook for 45 minutes or until squash is tender.
- Use a fork to separate out the spaghetti squash strands from the peel. Let cool enough to handle.
- Measure out 8 cups spaghetti squash for the recipe (give or take – a little more or a little less won’t hurt anyone).
- Reduce the oven to 350 degrees F.
- Heat the olive oil in a skillet over medium heat.
- Add the onion and garlic, sautéing for about 5 minutes or until onion has softened and turned translucent. Remove from heat.
- In a large bowl, mix cooked spaghetti squash, sautéed onion and garlic, tomato sauce, tomato paste, basil, parsley, oregano, salt, and pepper until the spaghetti squash is coated evenly…
- Place in a large 9×13 casserole dish.
- In a separate medium bowl, mix the meatball ingredients – be careful not to over-mix, or the meatballs will turn out tough.
- Form meatballs and arrange in rows across spaghetti squash and sauce mixture.
- Bake for 40 minutes or until meatballs are cooked through.
- Garnish the finished casserole with some fresh parsley, if desired.
- This casserole will keep in a tightly sealed container in the fridge for up to a week.
Enjoy it!!
Source
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