Why I haven't made spaghetti squash 'til now is beyond me... I know it's been said, but it's pretty freaking awesome. You cut it in half, scoop out the seeds, rub some olive oil and sea salt on the inside and roast at 400 for 45 minutes or until soft. Once it's cool enough to touch, just grab a fork and gently scrape out the spaghetti-like *noodles* keeping them as long as possible and you've got a delish base for any pasta-like sauce. Bonkers! I made a big batch of traditional meatballs and marinara—pasta sauce is always better the second day—to pair with my spaghetti, and since I was solo I got to sit down to a juicy episode of Scandal:) 



Marinara Sauce (or you can cheat and buy a ready-made paleo-friendly one!)

1 28oz can of tomato puree

1 28 oz can of peeled plum tomatoes

2 cloves garlic, minced

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

1 teaspoon dried basil

1 teaspoon kosher salt

1 teaspoon fresh ground pepper

3 tbsp extra virgin olive oil


1 lb grass-fed organic ground beef

1 egg

1/4 cup almond flour

2 tbsp unsweetened almond flour

1/2 tsp sea salt

1/2 tsp ground pepper

1 tsp oregano 


Marinara Sauce - In a sauce pan, sauté the onion on medium until translucent. Add garlic, carrots and celery and sauté 10 more minutes. In a stock pot, crush plum tomatoes well with your hand and add puree. Add vegetables and garlic to the sauce along with spices and let simmer for at least an hour, preferably 3 or more (with meatballs). 

Meatballs - In a bowl, mix together all ingredients with your hands and roll into golf ball sized balls. In a coconut-oiled frying pan on medium-high heat, add the meatballs and brown on each side (about 5 minutes). Transfer the meatballs to the sauce, scraping all the bits from the pans, and let simmer for an hour or more. 

Top your spaghetti squash with the sauce and meatballs and, if you'd like, garnish with some fresh basil and cracked pepper and maybe even some hot chili flakes, yeah....

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