Spaghetti Squash and Meatballs

This is a great dinner that will replace the traditional carbohydrate loaded pasta dish.

photo2 pounds grass fed ground beef
1/3 cup almond flour
1/4 cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)
1/2 small onion, grated (or minced)
2 teaspoons olive oil
1/4 bunch fresh parsley or 1 tbsp dried parsley
1 teaspoon dried italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon crushed red pepper, if desired
2 large organic eggs, lightly beaten

Mix all ingredients in a large bowl.  Form into balls with your hands.

There are two options for cooking your meatballs:

Heat 2 tablespoons of coconut oil in a skillet and brown meatballs.  When well browned, transfer them to your sauce (homemade or store-bought – check ingredients!) and simmer until cooked through.

Form meatballs and place on a parchment lined baking sheet and bake at 375 degrees for 20-22 minutes.  Transfer them to your sauce and simmer.

Spaghetti Squash:

Cut the spaghetti squash in half and scoop out seeds
Put about 1/2 inch of water in a baking dish and place squash, cut sides down, in the dish.
Bake for about 45-60 minutes depending on the size of the squash or until soft.  (Do not overcook or it will turn to mush).

Flip the squash over and use a fork to loosen the “noodles”

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