Have you tried spaghetti squash?  I must be honest, I love spaghetti with a yummy homemade chunky tomato sauce.  Going gluten-free or even if you are trying to limit gluten and carbs spaghetti squash is a great alternative.  Spaghetti squash is high in potassium and low in carbs.  Recipes endless.

Spaghetti Squash with Chunky Tomato Sauce

Ingredients 4 servings

 

Spaghetti squash season with (salt and pepper to taste)

1 1/2 tsp Coconut Oil, Grass-Fed Butter or Olive Oil.

4 cups Crushed tomatoes

1 cup or one small onion chopped

3 garlic cloves crushed

1/4 sea salt

1/4 pepper

2 TBSP Fresh basil or dried(1 TBSP)

2 Cups Baby Spinach (chopped)

1/2 Pound ground organic beef or ground turkey(optional) you can omit for vegetarian.

 

 

Directions

Preheat oven to 400 degrees.  Line a glass baking dish with parchment paper

Cut spaghetti squash in half longways.  Clean out seeds and discard.  Place squash on a baking dish and drizzle olive oil, salt, pepper. Bake 45-60 minutes depending upon size. Squash should be fork tender.

 

In a saucepan heat oil, adding 2 cloves garlic and  1/2 onion, saute until soft. Add tomatoes and stir let simmer for 10-15 minutes. Add basil and let simmer another 5 mins then add the spinach.

While sauce is simmering in a bowl add ground meat, remaining garlic, onion and salt & pepper to taste. Roll into meatballs. In a small saucepan add meatballs and cook over medium 10 mins on each side until cooked.

Remove the spaghetti squash from the oven, let cool then with a fork start carving out the squash.

 

Divide squash among 4 plates top with sauce and meatballs.

 

Check out my new 5 Day Banish The Bloat Challenge!

 

In Health And Wellness!

 

Wendy Purviance, FMCHC