Paleo Spaghetti Squash and Meatballs

Spaghetti Squash and Meatballs

For the meatballs, I mixed ground pork and ground beef with Italian sausage seasoning, Italian herbs, and garlic powder, along with salt and pepper.

 I browned the meatballs in batches in coconut oil.  I'm using my electric skillet, the same one I used when we were staying in a hotel for a month.  (We were searching for a house at the time, and we were getting sick from eating fast food - our hotel room didn't even have a microwave.  That's when we decided to do the Whole 30.  We bought an electric skillet and I cooked our meals every day in a niche between the bedroom and the bathroom.  And yes, I washed dishes in the bathtub!)

After all the meatballs were browned, I added onions and sauteed them.  Then I added this:

Look at the ingredients!

Before I added the tomato puree, I turned the temperature way down because tomato products spatter like crazy.  If your pan isn't hot, they won't explode everywhere.

I added some garlic and salt to the tomato puree and then I added the meatballs.  I let the mixture simmer, covered, until done.

Now on to the spaghetti squash.

I cut the squash in half and removed the seeds.

I put the one half of the squash in a microwave safe dish (Pyrex!) with a little water and microwaved the squash for about 8 minutes.  Then I cooked the other half of the squash the same way.

My assistant used a fork to make the spaghetti.  She loves this part.

I seasoned the squash with salt and pepper.

Enjoy!