The week of delicious PaleOMG recipes continues with a “Spaghetti and Meatball Casserole”!
The reason that those last 4 words are in quotations is because they are neither real spaghetti, nor do I think they make an actual casserole. But work with me, please.
Since I don’t have the silicone cupcake cups Juli uses for a few of her meals, I decided I didn’t want to risk having a dish where paper cups stick to the food and I have about as much success saving the meal as I do peeling a hard-boiled egg.
In today’s video you get to see my amazing style of threading/dethreading a spaghetti squash, and you also get to see me “back seat drive” my mom’s egg-pouring ability. I’d say it doesn’t get too much better than that.
For a snap shot of what I used to make this meal (pasted straight from the PaleOMG page for the Spaghetti and Meatball Bites recipe), check it out:
Spaghetti and Meatball Bites
Prep time: 25 mins Cook time: 20 mins Total time: 45 mins
Serves: 12 (more like 4-6 people, with the way I made it)
Ingredients
1 medium spaghetti squash, cut in half lengthwise, seeds removed
1lb Tropical Traditions Grass Fed Ground Beef
1 (14oz) can tomato sauce
3 egg whites, whisked (adjusted to 5 egg whites)
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried thyme
salt and pepper, to taste
1 tablespoon fat of choice (I used bacon fat)
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