Tomato Basil Spaghetti & Meatballs

IMG_2365.JPGRemember how I said I had an interview in my last post? ITS PUBLISHED ALREADY!!! One of my friends sent me a snapchat saying she saw me in the paper, so thats how I found out. I was way too excited about it. Ill post the link at the bottom of this post incase you guys want to check it out (which I’m sure you all do). I was really debating if I wanted to eat some of my left over cheesecake I had made for easter. Its gluten, grain, dairy free, and delicious. You bet I ate some. I was going to celebrate this little milestone for me, and the blog with that cheesecake.

As for more milestones in my life, I keep figuring out ways to eat foods I used to not be able to. A few years ago, I discovered eating spaghetti, lasagna, and basically everything with pre-made tomato sauce made me really sick, and I mean REALLY sick. People, including myself always questioned how I was able to eat salsa, and other products with tomatoes, and be fine, but not be able to eat the tomato sauce. I wasn’t exactly sure. I avoided anything with tomato sauce for quite awhile. Eventually, I came to the conclusion that it was the processed tomatoes and spices used in them as a combination. I recently discovered, I could eat this type of tomato sauce without getting sick, and I personally think its better than the pre-made stuff anyways. You know, it might even be cheaper than that other stuff too. Who doesn’t love a budget friendly, healthy option.

Tomato Basil Spaghetti & Meatballs

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 Tbs Cooking Fat (I used Grass Fed Butter)
1 Pound Grass Fed Beef
1 Egg
1 Tbs Basil
6 Sundried Tomatoes, Chopped
2 Cloves Garlic, Minced
½ Tsp Sea Salt
½ Tsp Ground Pepper
2-24oz Cans Diced Tomatoes, Drained
Italian seasoning (lots!)
3 Spaghetti Squash
Directions:
Preheat oven to 450 degrees.
Slice each spaghetti squash in half, scrape out, and discard the inside “guts.” Place in oven, face down, for 30 minutes.
To make the meatballs, combine beef, egg, basil, sun dried tomatoes, garlic, salt, and pepper in bowl. Mix until everything is well combined.
On medium heat, melt your choice of fat in a large frying pan. Take you meat, and form 1 inch in diameter meatballs until meat is gone.
Place Meatballs in pan. Browning each side for 3-5 minutes.
Next, add diced tomatoes on top on the meatballs, and sprinkle with lots of Italian seasoning. Cover, and let simmer for 7 minutes without stirring. This lets the meatball continue cooking more.
After the 7 minutes, stir around. It is okay if some of the meat balls break up into pieces. Cover, and continue to let simmer until meatballs are fully cooked, and squash is out of the oven.
Remove squash from oven, and let cool slightly. Scrape out the inside, and place in bowl.
Top spaghetti squash with tomato sauce, and meatballs.
Enjoy!

 

Heres the link:

http://www.spectatornews.com/currents/2016/03/30/student-blog-promotes-healthy-eating-and-self-care/

 

xo,

Hannah

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