Paleo Spaghetti Squash Food

PALEO SPAGHETTI SQUASH AND AMPED UP MEATBALLS

Paleo Spaghetti Squash and Amped Up Meatballs image

The old-school favorite, spaghetti and meatballs, is a major challenge to the paleo enthusiast. The carb-heavy spaghetti, the breadcrumbs, milk and cheese in the meatballs, and the added sugar in canned tomato sauce are all off-limits. Try using nutrient-rich spaghetti squash as your "noodle" and turn up the flavor of grass-fed beef meatballs with tamari, tomato paste, garlic and cayenne pepper.

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
One 3-pound spaghetti squash, halved lengthwise and seeded
Sea salt and freshly ground black pepper
3/4 cup minced onions
4 cloves garlic, minced
1 small carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch pieces
1 3/4 cups canned crushed tomatoes
1 cup canned diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 whole bay leaf
1 pound grass-fed ground beef
1/2 cup almond flour
1 teaspoon tamari
1 teaspoon tomato paste
1/2 teaspoon sea salt
Pinch ground black pepper
Pinch cayenne pepper
5 cloves garlic, minced
1 large egg

Steps:

For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
Rub 1/2 tablespoon of the olive oil on each cut-side of the squash and sprinkle with salt and pepper. Place the squash cut-side up on a baking sheet and roast until fork tender, 45 minutes to 1 hour.
To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. Cool the squash for at least 10 minutes. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
While the squash cooks, make the sauce. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally. Season with salt and pepper.
For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter) meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.

Nutrition Facts : Calories 357 calorie, Fat 18.1 grams, SaturatedFat 4.3 grams, Cholesterol 50 milligrams, Sodium 305 milligrams, Carbohydrate 30.1 grams, Fiber 4.8 grams, Protein 21.8 grams, Sugar 7.3 grams

SPAGHETTI SQUASH WITH PALEO MEAT SAUCE

Spaghetti Squash with Paleo Meat Sauce image

I made some spaghetti and it turned out so good and super filling. One batch could last you the entire week! Chicken or turkey can be substituted for the ground beef. Try adding Italian herbs, like parsley, oregano, and fennel.

Provided by rubymemphis

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h10m

Yield 8

Number Of Ingredients 16

Ingredients

¼ cup water
1 spaghetti squash, halved lengthwise and seeded
1 ½ pounds ground beef
1 white onion, diced
1 tablespoon extra-virgin olive oil
1 cup sliced mushrooms
1 zucchini, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can crushed tomatoes
¼ cup chopped fresh basil, or to taste
¼ cup chopped fresh oregano, or to taste
¼ cup chopped fresh thyme, or to taste
1 tablespoon red pepper flakes, or to taste
½ cup extra-virgin olive oil, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.

Nutrition Facts : Calories 388 calories, Carbohydrate 14.5 g, Cholesterol 52.2 mg, Fat 29.9 g, Fiber 3.2 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 167.1 mg, Sugar 2.3 g

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