PALEO SPAGHETTI AND MEATBALLS

Outstandingly fabulous spaghetti squash, if like me you follow the paleo or are gluten free and don't want to eat re-fined gluten free substitutes, the spaghetti from the squash is almost as good in flavour and texture as the processed pasta that I thought I missed and loved.  I am so pleased to have discovered a healthier way to have the same gorgeous foods so much more honestly to eat with any of my favourite pasta sauces.

Ingredients

(serves 2 + leftovers)

1 spaghetti squash

glug avocado or coconut oil

MEATBALLS

1kg chuck mince 

1 tsp coconut oil

1 small onion finely diced

1 red chilli diced

1 cloves garlic diced

Sea salt & black pepper

1 tbsp fresh thyme

100g shaved cheddar or Parmesan

MEATY SAUCE

1 tbsp of coconut oil

500g chuck mince

1 small onion finely chopped

1 clove garlic finely chopped

1 carrot finely chopped

1 stick celery finely chopped

1 red pepper finely chopped

1 sprig of fresh thyme

125ml red wine

125ml  rich beef stock

2 tins of chopped tomato's

Salt and black pepper

Simple to prepare, slice the squash in half and scoop out the seeds, drizzle with some avocado or coconut oil and season with salt and black pepper.

Place face down on a foiled baking tray and roast at 180 degrees for around 1hr to 1hr 30mins until you can shred the squash easily with a fork.

While the squash is baking prepare your meatballs and sauce.  Starting with the sauce, heat the oil in a deep pan and gently soften the onions, garlic, celery and carrot for around 15 minutes, remove from the pan and set aside, add the chuck steak to the pan and brown off, add back the soften onions mix, red pepper and the red wine, simmer and reduce by half, then add the stock, tomatoes and thyme, leave to gently simmer away for around 1 hour so that the carrots, pepper and celery all melt into the sauce, season to taste with salt and pepper. If you want a fine sauce, pass through a sieve, reserving the mince for another dish like tacos, beef empandas or burrito fillings.

Next to make the meatballs, heat a pan with the coconut oil and gently soften the onion and garlic for five minutes then transfer to a large bowl along with the chuck steak, thyme, chilli, salt and black pepper, mix together and form into small meatballs by hand or with a mini ice cream scoop.  Heat a little more coconut oil in a pan and sear each meatball until browned all over then place all the meatballs into the gorgeous tomato sauce and very gently bring to just a simmer, keep ticking over until your spaghetti squash is ready.  

Two ways to serve, use the squash as your bowl and fork up the spaghetti and top with your meatballs, sauce and some shaved cheese OR scoop out all the spaghetti squash strands and toss with a ladle of sauce, pile high on your plate and top off with the meatballs, more sauce and shavings of cheese.