I’ve had spaghetti squash once before. I liked it, but wasn’t overly impressed at the time. Mostly, I think, because I was still eating actual spaghetti noodles…
Nearly everyone I know has a special red sauce recipe. I developed mine a couple years ago for the husband. Apparently, with a strong Italian heritage, you aren’t allowed to eat sauce from a jar. I’m sure its written somewhere. I mean, there must be an Italian rule book they follow.
This weekend I made a legal version of my sauce, meatballs and gave spaghetti squash another go. It was really good – but, I should have made more meatballs! I’m still underestimating exactly how much meat and vegetables I need to cook since we aren’t eating bread/carbs!
Spaghetti Squash is easy. Preheat oven to 350degrees. Carefully cut it in half, remove seeds and rinse. Place halves, cut side down, on a sheet pan with 1/2 C water. Bake 35-45mins.
Carefully pick up halved squash (hot pads may be necessary) and using a fork, scrape the squash from the rind. It will get stringy! Drain if needed.
makes 15-16, 1 1/2″ diameter
1lb ground beef
1/4C almond flour
2-3 cloves fresh garlic, rough chopped
1/8C grated Romano cheese (or Parmesan)
1/4tsp parsley (double if fresh)
1/2tsp Sea salt
Mix all ingredients in bowl to combine. Roll into balls and place on baking sheet lined with parchment paper. Bake at 350 for 15-20mins. Add to your finished sauce and simmer for another 10mins. Serve over spaghetti squash and cover with cheese.
I should have drained my squash a bit better, but the water did not adversely affect the taste – at all!
Is that possible? Can one actually perfect a meatloaf? Well, I’m getting pretty darn close. The husband was pleased, but I suppose that’s not saying much as he’ll eat nearly anything. He does not make a very discriminating taste tester…
Back in college, we used to have family dinners on Sunday night. The girls would get together and we’d cook a big meal, drink wine and watch the Sunday night line up. I miss those girls. We still keep in touch, but we certainly are not around the block from each other anymore. When I think of comfort foods and warm memories, I go to those recipes we used to eat.
This is recipe is inspired by one of those dinners and adapted for SCD-ers. The original recipe did not pre-cook the vegetables. Sauteing the vegetables cooks out the water and keeps the integrity of the flavors without watering down the meat. The combination of mixed meats and bacon fat keeps the flavor from going flat and doesn’t need to be over seasoned. You can use leaner ground beef if you want/need, but take care not to over cook, as it will dry out faster. Please tweak the quantities to your needs, my husband likes leftovers for lunches. It would be pretty easy to half, just use 2 eggs and a regular loaf pan.
MIXED LOAF – MEATLOAF
1# ground turkey
1.5# ground beef (I used 85/15)
1 small/med onion diced
1/2C carrots diced
1/2C sweet peppers diced (I used yellow and red)
1/2C celery diced
1TBSP bacon fat
2TBSP Dijon mustard
3 cloves garlic minced
1/2 to 1tsp pepper (depending on your taste)
Preheat oven to 350degrees. Saute onion, carrots, peppers and celery in bacon fat until tender and most of water has evaporated. Add garlic, stir and remove from heat to cool. Meanwhile, lightly beat eggs, mustard, salt and pepper in large bowl. Break apart both meats and add half of each package to bowl with eggs, fold gently. Add sauteed vegetables to meat/egg mixture and remaining meat. Continue to fold together (using spoon or hands); take care not to squish meat too much. Pour into 9×9 baking dish. Bake at 350degrees for 1 hour. Allow to rest for 5mins to redistribute juices.