Spaghetti Squash and Meatballs

Ingredients:

1 large spaghetti squash, cut in half and seeds removed

Sauce:
2 tbsp coconut oil
1 1/2 cups diced white onion
3 garlic cloves, minced
1 (28 oz) can crushed tomatoes
3 heaping tablespoons tomato paste
1 1/2 tbsp Italian seasoning
1 tbsp dried basil
1 tsp black pepper
1 tsp sea salt
pinch crushed red pepper flakes

Meatballs:
1 lb ground beef
1 lb ground pork
1 tsp sea salt
1/2 tsp black pepper
1/2 tbsp dried basil
1/2 tbsp dried oregano
3 cloves garlic, minced

Directions:
Preheat oven to 450F.

In a large baking dish place the squash cut side down and add two inches of water. Cover tightly with aluminum foil and bake for 35-40 minutes until the insides of the squash can easily be removed with a fork.

Meanwhile, while your squash is baking, start your sauce. In a large pot, heat the coconut oil over medium heat and saute the onions until translucent.

Add the garlic and saute for another minute or two, just until the garlic is fragrant.

Add the tomatoes and tomato paste and mix well.

Add the remaining spices, bring the sauce to a simmer, and turn heat down to low. While the sauce is simmering, make your meatballs.

Use your hands to mix the spices into the ground beef and pork.

Form the meat mixture into small golf ball-size meatballs and drop these gently into the simmering tomato sauce.

Once all the meatballs are in the sauce, cook for 10-20 minutes or until the meatballs are no longer pink in the middle.

Scrape the insides of the cooked spaghetti squash out with a fork and serve topped with meatballs and sauce.

Serves 5-6

Source:  Everyday Paleo Family Cookbook