Spaghetti Squash with Grain-Free, Egg-Free Meatballs in a Dairy-Free Cream Sauce

Ingredients:

2 large beets

1 spaghetti squash

Approximately 3 tablespoons olive oil (or melted coconut oil)

1 13.5 ounce can full-fat coconut milk

4 large garlic cloves, minced  1 tablespoon + 1 teaspoon Italian seasoning

1 medium yellow onion, diced

1 pound grass-fed, organic ground beef

1/4 cup coconut flour

1/2 teaspoon sea salt

1/4 teaspoon ground pepper

1 tablespoon ground flax

3 tablespoons hot water

Directions:

  1. Preheat the oven to 400 degrees F. Wash the beets and place in a glass baking dish lined with parchment paper. Cut the spaghetti squash in half, scoop out the seeds and place cut side down in the baking dish. Drizzle the beets and squash with olive oil. Bake for about an hour or until tender when pierced with a fork. You may need to take the beets out before the squash is done.
  2. Now onto the sauce: Once the beets are done roasting, puree them in a food processor or blender with the coconut milk, garlic, and 1 teaspoon Italian seasoning. Set aside until step 8.
  3. Now it's time to make your meatballs. Heat a saute pan on medium-low heat and add a drizzle of olive oil. Add the onion and cook for 10 minutes, stirring occasionally. Remove the onions from the pan into a large mixing bowl and let cool for a few minutes.
  4. Once the onions are cool enough to work with, add the ground beef, 1 tablespoon of Italian seasoning, coconut flour, salt, and pepper. Work together with your hands until mixed well.
  5. Make a flax egg by mixing the flax with 3 tablespoons of hot water in a small bowl. Let sit for a few minutes, then add to the beef and mix well. Form into balls about the size of golf balls. This makes about 15 meatballs.
  6. Heat a large saute pan on medium heat, add olive oil, then add meatballs. Allow to brown for about 3 minutes, then turn and brown for another 3 minutes on another side. Continue until the outside is mostly browned.
  7. Add the cream sauce to the pan of meatballs, turn the heat down to medium-low, and put a top on. Allow to simmer for 30 minutes, turning the meatballs occasionally for even cooking.
  8. Shred the spaghetti squash with a fork and serve hot topped with meatballs and cream sauce.

Serves 4.

p.s. I'm not eating mushrooms right now, but I think this would taste amazing with some sauteed mushrooms mixed into the cream sauce!

An original recipe by Iris Higgins @The Daily Dietribe     www.thedailydietribe.com