Hi!
So I had this great idea to try eating paleo. I was aiming to exclude dairy and complex carbs and the first meal I wanted to make was spaghetti squash, meat balls and this spicy marinara sauce I love that is sweet and hot at the same time. I have made it with sausage but wanted to exclude that for this recipe.
So, firstly, I had to make the sauce. This is the list if ingredients:
4 cans peeled tomatoes
1 can tomato paste
Olive oil
8-10 cloves garlic (I love garlic)
2 onions - sliced
3 red peppers - Julietted
2 seeded jalapeño peppers
Salt
Basil
Oregano
Red pepper flakes
Mushrooms
1 peeled and diced eggplant
(Sugar- do not add for paleo)
So, firstly, wash your produce!! ;). I thought the veggies looked so pretty in the sink!
Next, I used my food processor to chop the garlic. I put it in a sauce pan with oil and a generous shaking of red pepper flakes. I heated that up and when the garlic started turning slightly golden, I put in the sliced onions and added some salt.
I wanted to get the onions almost carmelized to add sweetness to the sauce because sugar was a no no with the paleo plan.
When the onions were really soft, I added the red peppers and jalapeños. I also added salt and pepper. I let that cook and diced the eggplant.
While the peppers and onions were still softening, I heated up oil and garlic in another pan. When that was golden, I added the eggplant and mushrooms to sautée. Also, I put in salt and pepper for flavor.
Ok. Now the peppers were really soft so I added the four cans of peeled tomatoes. Once again, I added salt and pepper to the pan.I let that cook for about ten minutes and then used the immersion blender to purée the sauce and blend all the flavors. I like doing this so strands of pepper and onion don't run through the sauce. It's smooth and flavorful.
Then, when the sauce was blended, I added a can of tomato paste, an Italian spice blend consisting of oregano and other things that are sort of already on the sauce, and then I cut up like two handfuls of basil into the sauce. I also added the sautéed mushrooms and eggplant.
I tasted it and it was just not on point. I know this is because I usually use sugar. I added salt and then, I just had to so I didn't ruin the sauce, I added a few dashes of natural cane sugar. I know...but it just made a huge difference.
I then made a batch of baked meatballs. For these use:
Grass fed beef
Egg
Parmesan cheese (optional but definitely adds a lot of flavor)
Parsley
Basil
Salt
Pepper
1/2 onion
3 garlic gloves
You put all those ingredients into a bowl, mix with your clean hands, roll them into neat balls and line them up like cookies on an oiled pan. Cook for 20 minutes at 400 degrees or until golden brown and cooked through.
I was grossed out/happy when I saw all the fat that was on the tray when I pulled the meatballs out. I was happy all that was removed from the meatballs through the baking process. This wouldn't happen if they were fried - obviously.
I used tongs to drain them on paper towels and then put them in the sauce. The sauce will taste better tomorrow when all the flavors get more time to marinate.
So, now the spaghetti squash. Seed it (sort of like a pumpkin). Simply cut the squash in half, place in a baking pan, add 1/4 cup of water and bake at 375 for 30-40 minutes.
Then (being careful of your hands - it will be hot), use a fork to pull out all the "spaghetti". There will also be water in there so you might when to strain it and squeeze it out so you don't serve a watery dish.
Put spaghetti squash in bowl with sauce and meatballs. If eating dairy, top with Parmesan.
This recipe will last you for several days - it makes A LOT of sauce.
The sauce would also be good to liven up a grilled chicken breast, in my opinion, so you can use the extra for that. Don't forget, it has a kick!