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Apr 13
So you ditched that package of high-carb noodles from your pantry, now learn to love nature’s healthy noodles: spaghetti squash. If you haven’t yet tried spaghetti squash then you’re in for a real treat. A pile of tender spaghetti squash strands piled high with protein and veggie meatballs makes the perfect fitness meal.
Servings: 12
Here’s what you need:
- 2 pounds lean, organic, grass-fed ground beef
- 1 pound lean, sweet turkey sausage
- 4 celery stalks, diced
- 1 yellow onion, diced
- 3 carrots, diced
- 3 omega-3, eggs
- 1/2 cup almond meal
- 2 Tablespoons dried oregano
- 1 teaspoon garlic powder
- dash of salt and pepper
- Optional: handful of olives
Sauce
- 14.5 oz can diced tomatoes
- 1 can tomato paste
- splash of white wine
- 2 cups fresh basil, chopped
- 6 garlic cloves, chopped
- dash of salt and pepper
Noodles
- 1 spaghetti squash
- Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour. Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
- Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.
- Combine all of the sauce ingredients into a medium bowl and mix well.
- Cook with Crockpot: Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours. OR Cook with stovetop: Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
- Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.
Nutritional Analysis: One serving equals: 266 calories, 12g fat, 426mg sodium, 14g carbohydrate, 4g fiber, and 26g protein
My passion is teaching people how to work fitness into their daily lifestyle in order to improve their quality of life. Let’s work together to help you reach your fitness goals!
