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Spaghetti Squash with Grandma's Tomato Sauce

November 20, 2016

Although I didn't grow up in an Italian family spaghetti and meatballs are definitely a household favorite. It's the type of meal that's even better as a leftover. Personally, I hate wasting my Yellow Containers/carbs when I can be drinking a great bottle of cabernet, so in comes spaghetti squash. Spaghetti squash is SO easy to make, seriously, ANYONE can do it!

 

The most difficult part about making spaghetti squash is cutting the dang thing in half. If you have someone to help you I definitely recommend it. No sense in losing an appendage for a home cooked meal.

 

 

Preheat your oven to 375 degrees and then cut your spaghetti squash in half longways. Empty out all of the seeds by scraping it out with a spoon.

 

 

Add a little coconut oil to the inside (cinnamon if you're feeling dangerous) and then flip them over to put in a glass baking dish for approximately 45 minutes.

 

While that is cooking you can get going on the sauce.

 

Ingredients:

 

2 cans of Hunts crushed tomatoes

1 can of tomato paste

2 Tbsp. of minced garlic

2 Bay leaves

Pinch of Himalayan Sea Salt

1/4 tsp. of ground black pepper

1 cup of parmesan cheese

 

Now, if you want to make a meat sauce or have meatballs my suggestion would be to use LEAN ground turkey meat. It's so much healthier for you and you won't taste the difference nor will your picky eaters! You can take the ground turkey and cook it in the frying pan while your spaghetti squash is cooking. Then, just add it to your sauce. If you want to make meatballs it will require a bit more prep.

 

 

 

Ingredients:

 

Nonstick cooking spray & parchment paper (parchment paper is a must because it is so much easier to bake these meatballs then try to cook them in a frying pan. If they're in the frying pan they have a tendency to fall apart). You will bake these meatballs at 425 degrees for 13 to 18 minutes, or until they're brown and cooked through.

 

1/4 cup whole wheat bread crumbs

1/4 cup reduced fat milk (2%) or unsweetened almond milk

2 tsp olive oil (or coconut oil)

1 medium onion, finely chopped

3 Tbsp of minced garlic

2 lbs. raw ground 93% lean ground turkey

2 large eggs

2 Tbsp. of parmesan cheese

1/2 tsp. of himalayan salt

1/2 tsp. ground black pepper

 

This will serve about 10 people so it's perfect for leftovers!

 

 

 

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