Spaghetti squash in garlic-cream sauce (dairy-free)
1 can full fat canned coconut milk
1 spaghetti squash, halved, seeds removed
1-2 heads garlic
A few sprigs of fresh basil (2-4 tbsp, chopped)
2 tsp dried oregano
sea salt to taste
- Preheat oven to 425 F
- Place spaghetti squash halves, face down, on baking sheet
- Bake for 20-25 minutes (until a fork pokes through easily -- don't over cook or it will become too mushy)
- Remove squash and separate strands of squash away from the skin with a fork (the strands are long and thin, similar to spaghetti, but thinner and more fragile)
- Empty the can of coconut milk into a large skillet. Add herbs, spices and minced garlic. Cook on medium high until boiling, stirring frequently Reduce heat to keep the mixture simmering, and stir continuously for 10-15 minutes, until it thickens
- Reduce heat to low, add squash strands, and stir well, until the squash is warm
1 pound ground beef
1 head garlic, peeled, minced
1/2 C pumpkin puree (fresh or canned)
1/4 C chopped kale
salt & pepper to taste
coconut oil (or olive oil)
plate or tray
baking sheet lined with paper towel or cotton cloth
- Mix all ingredients* (except oil) in a medium mixing bowl. Use wooden utensil to mix together, or use a mixer if you're fancy!
- Shape/roll into meatballs, about 1-1.5 inches in diameter, and place on tray or plate. Continue until you've used up the entire mixture
- Add a few tablespoons of oil to a skillet on medium-high heat
- Place meatballs in the oil (carefully -- the splashing oil BURNS -- I often use tongs to transfer the meatballs to prevent the splash)
- Flip the meatballs every 2-3 minutes, until browned on all sides. It usually takes 10-12 minutes to cook them through -- I always cut one open to ensure it's medium-well
- Transfer meatballs to the tray lined with cotton cloth or paper towels.
Place a helping of the squash with sauce on a plate, and top it off with a load of meatballs! ENJOY!!!!
*If you want to use fresh pumpkin puree, handle the pumpkin similar to the spaghetti squash. Cut a pie pumpkin in half, remove the seeds, place open face down on a baking sheet, and bake) -- pumpkin usually takes longer than the spaghetti squash -- check it at 30-40 minutes. Cook longer if needed. After it cools, you can easily pull the flesh away from the skin, and then place the flesh in a blender or food processor, and puree! Freeze leftovers for future cooking endeavors.