Who doesn’t like spaghetti and meatballs?! There is no better meal to LOAD your kids up on good-for-you veggies than gluten free spaghetti, especially when you make your own. And the flavor…oh, the flavor. Please don’t buy your pasta sauce in a jar. Once you find out how easy it is to make your own, you will never look back. And use what is in your garden if you are lucky enough to have one. Now that my zucchini and peppers are ready, they will be in the pot as well.
Cut the squash in half, scoop seeds out, place cut side down in baking dish with about 1/2 inch of water in the bottom. Bake at 375 degrees for 35 minutes. BE CAREFUL!! They are HOT!! If you can’t wait for them to cool down (I can’t) take a cloth napkin or clean towel to pick them up. Take a fork and scrape the “meat” of the squash out. POOF! Spaghetti!!
1 T oregano
1 t salt
1 t pepper
2 T ground flax seed
2 T almond flour (I grind my almonds in a coffee grinder)
1/4 cup gluten free chicken broth, preferably home-made
3 lbs. ground turkey
Put all of it in a bowl, mix with your hands, and make walnut sized meatballs. Place on parchment lined cookie sheets. Bake at 375 for 40 minutes. Makes about 50 meatballs. I use half for the spaghetti and the kids are excited to have meatballs for lunch the next day.
1 T olive oil
3 garlic cloves, minced
4 cups (or handfuls) baby spinach
8 oz. sliced mushrooms
2-14 oz. cans diced tomatoes
1-7 oz. jar tomato paste
1 T oregano
1 T basil
1/2 teaspoon sea salt
Heat the olive oil in a large pot over medium heat. Cook the onion, garlic, baby spinach and mushrooms in the oil until the spinach has wilted and the onion is tender and opaque. Add the tomatoes, paste, and spices. Bring to a small boil, then reduce to low and simmer for 15 minutes. Add the meatballs and simmer for 10 more minutes.