Paleo Meatballs + Spaghetti Squash

Spaghetti Squash:
Carefully cut the squash into two halves. (This is not easy, IMO). Scoop out the seeds and coat the inside with avocado oil. Sprinkle with mineral salt and pepper. Place cut side down on a parchment-lined baking sheet. Bake at 400° for 40 minutes or until fork-tender.

While the spaghetti squash is cooking, start making the meatballs. You will need: + 1 lb ground beef
+ 2 eggs
+ 1 medium onion
+ 3/4 cup almond flour @bobsredmill
+ 1/2 cup chopped parsley
+ 2 tbs garlic
+ 2 tbs olive oil @bragglivefoodproducts
+ italian seasoning
+ mineral salt @redmondrealsalt
+ black pepper

Meatballs:
Sauté the diced onion in a cast iron skillet until translucent. In a large bowl, throughly mix all ingredients together with the cooked onions. I have found it’s easier to just use your hands! Then, use your hands and a large cookie scoop to shape the mixture into meatball form. About 3 tbs of mixture is standard, but I make mine larger! Place each meatball on a wire rack over a parchment-lined baking sheet. (The parchment will make cleanup easier!) Bake at 425° for 30 minutes or until golden brown and cooked through.

While the meatballs bake, get all the squash scooped out and set aside. Next, sauté fresh mushrooms in a bit of olive oil while simultaneously heating up the pasta sauce. I used Thrive Market’s tomato basil sauce. Now, just make your plate and top with fresh parsley! Enjoy!