Spaghetti and meatballs is an American classic. Unfortunately the traditional recipes are high in unhealthy carbohydrates. This recipe is paleo-friendly and not lacking in flavor. It is quick and easy just like the spaghetti and meatballs your mom used to make.
Prep Time:10 minutes |
Cook Time:15 minutes |
Ready In:25 minutes |
Ingredients:
- 1 tablespoon(s) ghee or grass-fed butter
- 1 lbs uncooked Italian sausage
- 1 large spaghetti squash
- 1/2 jar of gluten-free spaghetti sauce
Instructions:
Cut the spaghetti squash in half and bake rind side up about 30 to 40 minutes at 375 F or microwave 6 to 8 minutes (let stand for a few minutes afterwards). Scrape out the inside of the squash, creating "noodles".
Take the sausage out of the casing and rolled them into little meatballs. Melt a tablespoon of ghee in a large cast iron skillet over medium heat. When the pan is hot, fry the mini meatballs in a single layer in the pan until they are browned on all sides. Add half the jar of spaghetti sauce and bring to a boil.
Cover the pan and simmered the sauce on low for about 5 minutes.
Add the spaghetti squash noodles to the pan.
Cover the pan and simmer the sauce and noodles for a few minutes until the noodles are tender.
Enjoy!
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