I saw this recipe online on PaleoMama site and made it yesterday. It was out of this world! My husband could not stop talking about it how good it was 🙂 I also wanted to share with you guys.
Preheat oven to 400.
Using a cleaver and rubber mallet, split a spaghetti squash lengthwise. Scoop out seeds. Rub olive oil on inside, and lay flat side down on a foil-lined baking sheet. Put in oven.
6 cloves garlic
1 medium onion
1/2 cup red wine
1 tablespoons olive oil
2 28 oz cans crushed tomatoes
1 6 oz can tomato paste
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons Italian seasoning
2 teaspoons dried basil
1 teaspoon rosemary
Combine garlic, onion, and wine in a blender and puree to form a slurry.
Heat a large pot over medium heat and add olive oil.
Sautee slurry in oil for about 3-5 minutes to bring out the garlic. Add tomato paste and cook an additional 3 minutes.
Add crushed tomatoes and seasonings. Drop heat to low and cover.
5 cloves of garlic, minced
1 small to medium zucchini, grated
1 lb Italian sausage (not in casings)
1 lb ground beef
1 teaspoon dried basil
1 teaspoon dried parsley
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1/4 cup almond flour
Combine all ingredients in a large bowl. With clean hands, mush together to fully mix ingredients.
Roll into ping-pong sized balls and set aside on a plate.
Heat a saucepan over medium high heat and add 3 tablespoons olive oil.
Using a slotted spoon, add meatballs in small batches to brown on all sides. Once browned, use spoon to gently place meatballs in sauce to finish cooking.
Once all meatballs are in the sauce cook for an additional 15 minutes.
Use 1/4 cup of red wine in the pan you browned meatballs in to scrape up brown bits. Pour all of this goodness into the sauce.
Take spaghetti squash out of oven and scoop from shell. Serve meatballs and sauce over the squash.