So you ditched that package of high-carb noodles from your pantry, now learn to love nature’s healthy noodles: spaghetti squash. If you haven’t yet tried spaghetti squash then you’re in for a real treat. A pile of tender spaghetti squash strands piled high with protein and veggie meatballs makes the perfect fitness meal. Servings: 12
Here’s what you need:
- 2 pounds lean, organic, grass-fed ground beef
- 1 pound lean, sweet organic turkey sausage
- 4 celery stalks, diced
- 1 yellow onion, diced
- 3 carrots, diced
- 3 organic omega-3, eggs
- 1/2 cup almond meal
- 2 Tablespoons dried oregano
- 1 teaspoon garlic powder
- dash of sea salt and pepper
- Optional: handful of olives
Sauce
- 14.5 oz can diced tomatoes
- 1 can tomato paste
- splash of white wine
- 2 cups fresh basil, chopped
- 6 garlic cloves, chopped
- dash of salt and pepper
Noodles
- 1 spaghetti squash
- Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour. Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
- Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.
- Combine all of the sauce ingredients into a medium bowl and mix well.
- Cook with Crockpot: Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours. OR Cook with stovetop: Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
- Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.
Nutritional Analysis: One serving equals: 266 calories, 12g fat, 426mg sodium, 14g carbohydrate, 4g fiber, and 26g protein
