SPAGHETTI SQUASH + MEATBALLS RECIPE [GF + AIP]
This is such a warming, comforting dish that keeps you satisfied and full! If following an AIP diet you have the option to make the no-mato marinara sauce or simply dress it with olive oil and seasoning.
SPAGHETTI SQUASH + MEATBALLS [GF + AIP]
1 spaghetti squash
2 pounds of organic, grass-fed ground beef or ground turkey
Dried oregano (you can also use this amazing AIP friendly spice mix >>)
Salt to taste
(if making the no-mato sauce)
1 tbs Coconut oil
1 yellow onion, chopped
2 garlic cloves, minced
3 medium carrots, chopped
1 small beet, chopped (ok to leave the skin on)
1/2 cup water
1 tablespoon fresh lemon juice
For the spaghetti squash:
Cut the spaghetti squash in half.
Scoop the seeds out (if you tolerate nuts and seeds, save and bake them with oil and salt for a great snack!)
Drizzle with olive oil and place skin side up in baking dish.
Place squash in the oven and bake at 400 degrees (F) for about 40 minutes or until you can pierce the skin easily with a knife.
Using a fork, shred the squash into spaghetti!
For the meatballs:
Combine turkey, garlic powder, oregano and salt in a bowl.
Form mixture into meatballs.
Place the meatballs on a baking sheet lined with parchment paper.
Bake for 20 minutes at 400 degrees (F) or until cooked through.
For the no-mato sauce (makes 2.5 cups):
Melt the coconut oil in a large pot over medium heat.
Saute the onions until they’re tender (about 10 minutes).
Add in the minced garlic and saute until fragrant.
Add in the carrots, beet, and water and bring the mixture to a boil.
Cover and lower the heat to a simmer, cooking until the carrots and beets are tender (about 30 to 40 minutes).
Transfer the mixture to a blender (careful, it’s hot!), add the salt and lemon juice, and blend until smooth.
combine spaghetti squash, meatballs and sauce into a big bowl and enjoy!
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