Dr. Perlmutter inspires us because of his holistic approach to health and wellness. We think you and your family will enjoy this spaghetti squash and meatball recipe, a paleo, grain-free, veggie-focused alternative to traditional spaghetti.
Serves: 1 (make a portion or 2 for each person you’re serving!)
4 ounces grass fed beef
1 teaspoon dried oregano (or Italian seasoning or dried basil)
1 ½ cups cooked spaghetti squash
½ cup tomato, diced
2 Tablespoons fresh basil leaves, chopped
½ Tablespoon olive oil
Salt and pepper to taste
To prepare spaghetti squash, cut in half, remove seeds and place on a baking sheet. Bake at 400F for 25-30 minutes OR place on microwave safe plate and cook on high 7 minutes. Use a fork to remove flesh from squash.
Preheat oven to 400F for baking meatballs.
Prepare meatballs by mixing beef, egg and oregano, then shaping into 4 meatballs of equal size. Place on a foil-lined baking pan and bake 15 minutes, until cooked through.
While meatballs cook, prepare tomato topping by combining tomato, basil and olive oil in a small bowl and tossing together to coat tomato with oil.
To prepare dish, spoon spaghetti squash onto serving plate. Spoon tomato topping over the top, then add meatballs.
Salt and pepper to taste.
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Originally published on: https://www.drperlmutter.com/recipe/spaghetti-squash-meatballs/