Low Carb Spaghetti and Meatballs

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

1. 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.

2. Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.

3. Combine all of the sauce ingredients into a medium bowl and mix well.

4. 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.

5. 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