Spaghetti Squash and meatballs

Makes 30 Meatballs                       30 minutes

For meat balls:

½ Shredded Red apple

1 Shredded medium carrot

¼ shredded onion

1 lb. grass fed ground beef

2 Garlic cloves, chopped

¼ tsp. Turmeric powder

1 Tbl. Dry Thyme

½ tsp. pepper

1 tsp. Sea Salt

Marinara sauce:

1 can (12oz) organic tomatoes sauce

1 tbl. Dry thyme

1 tbp. Dry sage

1 tbl. Dry oregano

2 dry bay leaves

1 tbl. Extra virgin Olive oil

½ sweet onion

Spaghetti squash:

1 whole spaghetti squash about 1 lb. to 1 1/2lb.

Directions:

Add ground beef, and all the ingredients into a mixing bowl. Mix well until all the ingredients are combine. Shape the meat into a 1-inch balls. In a frying pan on high heat, add the meat balls and brown them up, until cook inside. Make sure you turn them for them to cook evenly. Remove from heat.

Marinara Sauce:

Add extra virgin olive oil, and onion into a sauce pan, cook on high heat for 3 minutes, add tomatoes sauce and all remaining seasonings. Let it boil and reduce temperature to simmer. Add meat ball to sauce and simmer for 5 minutes. 

Spaghetti squash:

With a sharp knife poke spaghetti squash. Microwave for 5 minutes. Rotate and then 5 more minutes until, soft to touch. If need it microwave for 2 more minutes. Until soft to touch, but not mushy.  Let it cool for a few minutes. Cut in half, discard seeds and scrape out squash from rind.

Add spaghetti squash to a large bowl, add sauce and meat balls and serve.