ROASTED SPAGHETTI SQUASH - Anndrea Yetter, Certified Nutrition Specialist
ROASTED SPAGHETTI SQUASH WITH GRASS-FED MEATBALLS AND FRESH TOMATO-BASIL SAUCE
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Cooking tools:
- Immersion blender
- Pepper mill
- Saute pan
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Stove
- Plate
Ingredients
- 1- 2 lb spaghetti squash
- Drizzle of extra virgin olive oil (evoo), maybe 1-2 T
- 1/4 t sea salt
- A couple turns of the pepper mill
- 1 lb grass-fed ground beef
- 1 large egg
- 3/4 t sea salt
- 1/4 t pepper
- 1/2 t granulated garlic powder
- 3 lbs roma tomatoes, chopped
- 8 cloves garlic, chopped (basically the whole head)
- 2 shallots, chopped
- 1/4 c evoo
- 2 T tomato paste
- 1/2 t dried chili flakes
- 1 c basil, chiffonade (fancy word for cut it into very thin shreds)
- 1-1 1/2 t sea salt (adjust depending on acidity of tomatoes)
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