Parsley Green Spaghetti and Meatballs
Spaghetti and Meatballs! ...with green sauce? That's right. This parsley green spaghetti and meatballs uses vegetables and bone broth to make a delicious and nutritious sauce for your spaghetti "squash" and meatballs.
What makes the Green Sauce?
Cauliflower and bone broth are incredible when combined and blended together. The bone broth provides a savory flavor profile and the pureed cauliflower give the illusion of thick and creamy sauce. This is the base so the texture will be that of a cream sauce.
It is colored with parsley which provides tons of benefits, including reducing heavy metal exposure. We can get exposed to heavy metals in many ways including canned foods and metal cooking tools. Parsley also provides lots of Vitamin A, C, and K, calcium, potassium, iron, and magnesium.
Why not just Marinara?
Well, sometimes we need diversity. Additionally, this is a great sauce to add to your pasta if you are avoiding nightshades like tomatoes to reduce inflammation.
It is also a great dairy free and nut free alternative to traditional cream sauces.
Looking for other Weeknight Meals?
You may be interested in
- Immune supporting chicken veggie soup
- Purple potato halibut curry
- Taco night with cabbage shells
- Amaranth and tomatillo bake
- Slow cooked pulled beef
Making the Spaghetti Squash and Meatballs - Paleo-style
Made for 4 or 2x2
First off, this dish is enough for 4 people or for 2 people to eat it twice. Can you say tomorrow's lunch? However, that can easily be modified by multiplying or dividing the ingredients.
Making the Green Spaghetti Squash with Mulay's Meatballs
For timing perspective, you want to start the squash, then cook the sauce and finish with the meatballs. The squash takes the longest time and the sauce will hold its heat in the blender better than meatballs will. For that reason, the meatballs should be started just 15-20 minutes before you are ready to serve.
The Spaghetti Squash
Slice the spaghetti squash in half and de-seed before coat in extra virgin olive oil (EVOO) or coconut oil and lightly dusting with salt and pepper.
You will begin roasting the squash, cut side up, at 400 for the first 20 minutes. Then lower the oven temperature to 350 and continue to cook the squash for another 20 minutes.
The Green Sauce
While the squash is roasting, chop the cauliflower into large pieces and steam for 7-10 minutes.
Add steamed cauliflower to the blender, I use a Ninja Blender, with parsley, bone broth, water, salt, and extra virgin olive oil. Puree until smooth, about 2-3 minutes, using the puree setting.
The Meatballs
Finally, saute the meatballs in cast iron skillet on medium-low heat, adding a little olive oil if needed to prevent sticking.
Turn meatballs about 3 times and cook for 13-15 minutes or until done to your level of doneness. Thanks to Mulay's Sausage for providing the meatballs for me to make this recipe.
Putting it all together
Once the squash is nice and soft, remove it from oven and let cool. Using a fork, pull the squash out of its skin and divide the noodles evenly onto four plates.
Top each squash with 3 meatballs, and pour the green sauce on top. I like to garnish with fresh cracked salt and pepper and enjoy with a nice glass of red.
Preparing the Paleo Green Spaghetti and Meatballs in Advance
If making ahead of time, cook the squash and make the sauce then refrigerate until ready to serve. Heat them both up together in a saucepan or large skillet while sauteing the meatballs.
- 12 meatballs (I used Mulay's Sausage Meatballs)
- 1 large spaghetti squash (enough for 4 people)
- 1/4 tsp EVOO (extra virgin olive oil)
- 1/2 head of cauliflower
- 1/2 bunch of parsley
- 1/2 cup bone broth
- 1/2 cup water
- 1/2 tbsp EVOO (extra virgin olive oil)
- 1 tsp real salt
- Preheat oven to 400 degrees.
Slice the spaghetti squash in half and de-seed. Coat in oil and dust with salt and pepper. Roast at 400 for 20 minutes, then lower the oven to 350 and continue to cook the squash for another 20 minutes
- While the squash is roasting, chop the cauliflower into large pieces and steam for 7-10 minutes.
Add steamed cauliflower to the blender with parsley, bone broth, water, salt, and extra virgin olive oil and puree until smooth, about 2-3 minutes.
- Sautee meatballs in cast iron skillet on medium-low heat, adding a little olive oil if needed to prevent sticking. Turn meatballs about 3 times and cook for 13-15 minutes or until done to your level of doneness.
- Remove squash from oven and let cool. Using a fork, pull the squash out of its skin and divide the noodles evenly onto four plates.
- Top each squash with 3 meatballs, and pour the green sauce on top.
- Optionally top with fresh salt and pepper
Serve and enjoy!
This recipe is for 4 people but can easily be made for 1, 2, or 8. The sauce makes enough for 4 hearty servings but can be frozen for later.