Spaghetti Squash and Meatballs

Can't tell the difference from regular spaghetti!

• Prep Time: 10 min
• Cook Time: 60 min
• Servings: 4

• Ingredients:
• 1 can of organic garden tomato sauce (Hy-Vee Brand)
• 1 carrot
• 1 large spaghetti squash
• 1 lb of grass fed lean ground beef
• 1/4 white onion
• 1 tbsp spicy pizza seasoning
• 1 stalk of celery
• 3 cloves of garlic
• slice black olives

Directions:
Sometimes you just want spaghetti...so have this!

preheat oven to 400 degrees. fill a shallow baking pan 1 inch full of water, cut squash in half length wise and scoop out the seeds (keep 'em if you like and roast 'em with salt and pepper). Put the squash face down in the water and bake for 45 minutes.

While cooking (I wait until about 20 minutes left), brown ground beef in little meat balls over med-high in a 12 inch pan, add chopped onions, minced garlic, chopped carrots, chopped celery and pizza seasoning. Reduce heat, add tomato sauce and simmer.

When the timer goes off remove squash and scoop out inside (it will be hot so you can wait a minute or two). Pay attention and scoop with the grain which is NOT length wise to get spaghetti like consistency.

Plate the squash, add the sauce and meat balls. I topped with the squash seeds (which I covered in garlic salt and pizza seasoning) instead of Parmesan cheese. Top with the olives if you like.

Real tasty, Laura ate 2 helpings and already packed a lunch for tomorrow! She said she could not tell the difference between real noodles and this (she is not Paleo and really picky)