This was so good that I had to watch 4 episodes of Project Runway in a row while I digested enough to stand up 🙂

Ingredients:

• 1 spaghetti squash
• 4 cups chopped spinach
• Coconut Oil
• Sea Salt and Pepper to Taste
• For Meatballs:
  • 1/2 pound grass fed beef
  • 1 tbsp coconut flour
  • 1/4 teaspoon each dried thyme, basil, and oregano
  • 1.5 Tbs coconut milk
  • pinch of sea salt

Directions:

1. Preheat oven to 400 degrees
2. Prepare spaghetti squash by cutting it in half lengthwise, removing the seeds, rubbing the inside of each half with a drizzle of melted coconut oil, then seasoning with salt and pepper. Place face down on a lined baking tray and place in the oven – cook for about 45 minutes or until soft. While the squash is baking, prepare the meatballs
3. In a medial sized bowl, dump all of the above meatball ingredients and mix thoroughly with hands
4. Scoop small balls of the mixture in hands and roll.  This will make 15 mini meatballs or 9 medium
5. Line up on a parchment lined sheet pan, and cook for about 12-15 minutes, or until cooked through
6. While squash and meatballs are cooking, saute spinach in skilled with 1 tbsp coconut oil and a pinch of sea salt until tender (once you are allowed to re-introduce tomatoes from the diet we’ll discuss, chopped tomatoes would also be an amazing thing to add in)
7. Remove squash from oven when it is cooked through. Using a fork, scrape out the insides, which will pull away from the shell in strands, like spaghetti (careful it will be very hot!) Place the strands in a bowl and toss in spinach and meatballs.
8. Serve and enjoy 🙂

Recipe modified from mynewroots.org