Triple-Whammy: Spaghetti Squash with Nomato Sauce and Meatballs
To cook a spaghetti squash, wash and cut in half with a sharp knife (it helps to cut off the ends first.) Scoop out the seeds and pulp and discard (or rinse seeds and roast for snacking!) Place two halves face down in a baking dish and add a little water. Bake at 425 F for 40 minutes. Let cool and remove the squash with a fork, separating into "spaghetti" strands. 1 large squash will yield 2 servings.
This makes a fantastic side dish for anything else as well!
No-mato sauce is a nightshade-free version of tomato sauce for individuals who are allergic to tomatoes or other plants in the nightshade family. For those who can have tomatoes, it's a nice way to get in a larger variety of vegetables. I like this recipe. A stick-blender comes in super handy for this! I have tried to do this in a crock pot to reduce kitchen time, but it always turns brown! It still tastes fine, but the color can throw off picky eaters. Be sure your beets are juicy - dry ones that aren't releasing juices won't color the sauce very well.
And finally meatballs - they are balls of meat! I have yet to find a commercial frozen meatball without soy, corn, cheese, or preservatives, so making your own is probably the only option for the Whole30. Contrary to popular belief, they do not require breadcrumbs or eggs! When I have no energy, I take a pound of ground beef, mix it with a shake of salt, onion powder, garlic powder, and parsley from my spice rack (even this is an optional step), shape into balls, and bake at 400 F for 20 minutes. I freeze them for easy meals later. Sure, there are plenty of ways to give them more flavor, more juice, more texture, less texture, etc. Feel free to look them up, but when in a hurry and low on energy, just make a ball of meat! Here is a nice recipe if you want to print one.