I figured since I have meatballs cooking on the stove, I’d give you all my spaghetti and meatballs recipe.
“Wait!” you say. “Spaghetti????? Spaghetti isn’t paleo. What happened to the challenge?”
Well, dear readers, I’m talking spaghetti squash. Spaghetti squash by itself is pretty bland; but, it pairs beautifully well with other sauces and makes a traditional pasta dish that much better for you. The only downside to spaghetti squash that I have found is it’s bloating. Perhaps it doesn’t bloat you?
Tonight, I’m just making the meatballs. I have strep again (yep, again) and didn’t feel like making the squash.
To prepare the spaghetti squash, I have found the easiest thing to do is lay the squash on its side. Take a sharp knife and cut the squash in half hot-dog-style (the long way). Using a fork or spoon, remove the seeds and other hairs. Lay both halves skin side up on a parchment sheet-covered baking tray. Bake 30-40 min at 375. When the squash is done (you might want to use oven mitts for this as the squash is very hot), hold the squash the tall way in a bowl and use a fork to spaghetti the squash. Repeat with the other half. (Instructions taken from here.)
On to the meatballs:
1 – In a medium-sized saucepan, empty your choice of mixings for the tomato sauce. (I use Trader Joe’s Low-Fat Marinara Sauce. It comes in a can with a green label.) Turn the heat on low just to warm the sauce while you prepare the meatballs. (Optional: fill the can halfway with water and add to the pot.)
2 – In a mixing bowl (I use the medium-sized one from my set of 3), place approximately 1 lb ground beef (I use extra lean). Pour into the bowl almond flour (1/4 – 1/2 cup to serve as a binder in the meat), garlic powder, onion powder, salt, black pepper, and thyme (the herbs and spices to your taste). Mix.
3 – Add 1 egg and mix again.
4 – Rinse your hands in cold water. While wet, return to the mixing bowl and form your balls. Add each ball to the pot of tomato sauce as you make it. If the meat sticks to your hands and you find it difficult to form a ball, rinse your hands again.
5 – When all of the meatballs are in the sauce, cover the pot and set a timer for at least 1 hour (I cook mine for anywhere between 1 hour and 90 minutes). Bring the sauce to a light boil then reduce to a steady simmer.
6 – Serve over your “carb” of choice. I used mashed cauliflower (pictured below) last time and liked it even better than I did with the spaghetti squash. Tomorrow, I’ll use a baked sweet potato out of laziness.
For the mashed cauliflower:
1 – Bring a heavily salted pot of water to boil.
2 – While you’re waiting, remove the leaves from a head of cauliflower then slice it in half the long way. Rinse. Cut out the stem. Cut the halves in half again and remove the rest of the stems. Cut florets into desired sizes (if you leave them too big, they’ll take longer to soften and mash).
3 – Peel at least 6 cloves of garlic (more or less to your heart’s content).
4 – When the salt water is boiling, add the cauliflower and garlic to the pot. Let boil for at least another 10 minutes or until the cauliflower is tender.
5 – Drain the cauliflower and garlic in a strainer then pour into a blender.
6 – Add approximately 1 tablespoon of olive oil.
7 – Puree (or food process).
8 – Taste. Add salt as needed. I’ve also added ground white pepper. If you use this option, go easy. White pepper has heat that black pepper does not. I’ve also added nutmeg without the pepper. I didn’t love it by itself but thought it paired very well with my meatballs. Seasoning is your choice.
Happy eating, HonkyTonkFitters!
Tell me…how do you season your mashed cauliflower? What do you pair with spaghetti squash? I’d love to hear your thoughts. Please comment!
Before I say good night, I owe you an apology. I need to get better about posting more regularly. Here’s my problem: I have so much I want to write about that I never know which topic to choose and wind up in a form of writer’s block. Help me. If you run into this problem, how do you get out of it? Give me some guidance: What do you want to see here? This page is for YOU.