Meatballs and Sauce on Spaghetti Squash

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From Jonathan Bailorgroup, The Smarter Science of Slim, author of "The Calorie Myth". He preaches eating a lot of protein, 10 servings of non-starchy vegetables a day, and some healthy fat. His recommended eating plan is very similar to Paleo. This recipe is to put on top of spaghetti squash, cooked spinach, or zucchini/summer squash that has been julienned.

Ingredients

• Spaghetti Squash
• Start with 1-2 large spaghetti squash
• Meatballs
• 2 lbs lean hamburger (use paper towels to drain excess fat)
• 2/3 cup almond flour
• 1/3 cup ground flax
• 2 eggs
• 1/2 chopped onion
• 2 garlic cloves chopped
• 2 tsp salt
• 1 tsp pepper
• 2 pkg onion soup mix
• 1 tsp chili powder
• Sauce
• 2 large cans of tomatoes, puree. Use a blender if the tomatoes are larger chunks
• 1/2 onion chopped
• 2 cloves of garlic
• chopped peppers (optional)
• garlic salt, Italian spices, Salt and pepper to taste
• fresh basil to taste

Preparation

Step 1

For Spaghetti Squash:
Cut in half, and take out seeds, bake for 40 mins at 350 (it’s better if it’s not too mushy).

For meatballs:
Mix all meatball ingredients together and make 2″ balls, place on cookie sheets and cook for 30 min or until done at 350 degrees.

For sauce:
Bring all sauce ingredients to a low boil and simmer for 20 mins. Add meatballs when they are cooked.

To serve:
Pull spaghetti from the squash when cooked and serve sauce and meat balls over the “spaghetti.”