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This is a fabulous make ahead, delicious, and pretty crowd pleaser. It's grain and dairy free. All components can be made in advance without losing any flavor, texture or just plain goodness. It can all be done in one hour, which is the best part. I am also not a measurer (Is that a word?) so feel free to tweak, add, and/or delete ingredients you may not love. The amount of garlic I used may offend you, but in my world, there's never too much garlic! Serves 3-4 Ingredients: Spaghetti Squash
1- 2 lb spaghetti squash Drizzle of extra virgin olive oil (evoo), maybe 1-2 T 1/4 t sea salt A couple turns of the pepper mill Ingredients: Meatballs 1 lb grass-fed ground beef 1 large egg 3/4 t sea salt 1/4 t pepper 1/2 t granulated garlic powder Ingredients: Tomato Sauce 3 lbs roma tomatoes, chopped 8 cloves garlic, chopped (basically the whole head) 2 shallots, chopped 1/4 c evoo 2 T tomato paste 1/2 t dried chili flakes 1 c basil, chiffonade (fancy word for cut it into very thin shreds) 1-1 1/2 t sea salt (adjust depending on acidity of tomatoes) Instructions: Spaghetti Squash 1. Preheat oven to 425. 2. Prepare a baking sheet with parchment paper. Cut spaghetti squash in half. Keep the seeds inside. (This helps keep it moist while cooking). Drizzle olive oil, sprinkle sea salt and pepper on cut side of squash. Then put the cut side down on the parchment paper. Drizzle a tiny bit of olive oil on the outside of each squash to prevent it from burning. Rub it all over the outside with your hands. 3. Roast for 45 minutes or until the inside is completely soft. 4. To serve: Scoop out the seeds. Then scrape out the "spaghetti" and place on serving dishes. Instructions: Tomato-Basil Sauce 1. Add olive oil, shallots, garlic and a sprinkle of sea salt to a deep and wide pan. Cook over medium heat until garlic is sizzling. Stir. Once garlic sizzles, cook for another 30 seconds, but do not burn. 2. Add tomato paste and chili flakes to the pan and stir it into the garlic mixture for 30 seconds. 3. Add chopped tomatoes, basil, and sea salt to the pan. Stir until combined. Partially cover the pan and let simmer until spaghetti squash is done cooking (approx. 35-40 minutes). Stir often and be sure it's not boiling, just a low simmer. 4. If you like your sauce smooth instead of chunky, now's the time to puree with an immersion blender (before you add the meatballs). Instructions: Meatballs 1. Put all ingredients in a bowl and mix together with your hands. 2. Roll into 1 1/2" balls with your hands. 3. For the fast version: place directly into the sauce and let cook with the sauce. For the longer version: Saute in some olive oil until all sides are browned and then add to the sauce pan. 4. Make sure they cook for at least 20 minutes in the sauce.
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AuthorAnndrea is a culinary nutritionist serving the Central NJ area. She provides individual clinical nutrition consultations, personal chef services and in-home cooking classes. |