Spaghetti Squash Ft. Chicken Meatballs and a Vegetable Tomato Sauce (Gluten-Free)

Whooooo says spaghetti has to be unhealthy to be delicious? Spaghetti Squash is a great source of Beta Carotene which converts to Vitamin A within our body. Vitamin A maintains healthy vision and skin.

INGREDIENTS:
Noodles:
1 spaghetti squash
Directions: Preheat oven to 425. Poke squash multiple times with a fork. Put in the microwave for 3 minutes on high. Cut in half and remove seeds (like carving a pumpkin). Place on a baking sheet and put into the oven for ~30-35minutes until soft. Allow to cool for a minute and then using a fork, scrap the squash into “noodles”.

Chicken Meatballs
2 tbsp olive oil
1 lbs lean ground chicken
1/4 cup almond meal
2 tbsp egg whites
2 cloves garlic, crushed
1/4 cup red onion, chopped
1 tsp oregano
1/2 tsp ground pepper
Directions: In a skillet on medium-high heat, add 2 tbsp olive oil. Combine the rest of the ingredients in a large bowl and mix. Form into balls and place in the skillet. Cook for ~15 minutes until no pink throughout the meat balls. Remove meatballs from heat, place in a bowl. Set aside.

Tomato Sauce:
2 tbsp olive oil
3/4 cup chopped mushrooms
1 red onion, chopped
1 large red pepper, chopped
1 large can (796mL) crushed tomatos
2 tsp italian seasoning
1/2 tsp oregano
2 cloves garlic, crushed
1/2 tsp onion powder
1/4 tsp oregano
1/4 cup fresh basil, chopped
1/4 cup parmesan cheese (optional)
Ground sea salt and pepper to taste.
Directions:
1. In the same skillet that the meatballs were cooked in, add 2 tbsp olive oil.
2. Saute the chopped onions, mushrooms, and red pepper for ~10 minutes (with continuous mixing).
3. Emulsify the crushed tomatoes until smooth.
4. Add tomatos and the rest of the ingredients to the skillet.
5. Put on low-medium heat, add the meatballs back into the skillet.
5. Continue to mix, allow to simmer for another ~10 minutes.

Serve spaghetti squash topped with the tomato sauce mixture!! anddddd ENJOY!