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Alright, don’t linger, let’s plan this paleo spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce menu with 27 substances which are absolutely easy to receive, and we have to process them at the very least through 13 tips. You should expend a while on this, so the resulting food could be perfect.

Ingredients - Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce:

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

Paleo Spaghetti squash with paleo meatballs and fresh chunky spaghetti sauce step by step:

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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