Recipe Name Organic Ground Beef Meatballs In Marinara With Spaghetti Squash Submitted by Mitchem Kitchen Services Recipe Description For Ketogenic Diet Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 45 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 1 cup, cubes Medium spaghetti squash 1 dash salt, kosher 3 tablespoons Extra Virgin Olive Oil (First cold press) 2 stalks medium (7-1/2 celery, chopped 1/2 cup, chopped Carrots 1/2 cup, chopped Onion, chopped 2 tablespoons garlic minced 1 cup parsley, chopped 2 pounds Beef, ground, 80% lean meat / 20% fat, raw 2 large eggs 1 1/8 cup grated parmesan 2 cans (14 oz), ready-to-serve Tomatoes, canned, organic 6 leaves Basil leaves 1 teaspoon oregano Steps Sequence Step 1 Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. 2 Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, 1 cup Parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes. 3 Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil. 4 Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated Parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon Parmesan.