time saving meal prep system

Gluten-Free Spaghetti and Meatballs – CE

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Gluten-Free Spaghetti and Meatballs - CE
Green salad
Gluten-Free Spaghetti and Meatballs - CE
Green salad

Ingredients

Prep
  • 3 butternut squash
  • 1 T olive oil
  • 2 T Italian seasoning
  • 2 lb ground chuck
  • 1/4 C tomato paste
  • 2 egg
  • 1/2 C oatmeal
  • 1 T mustard
  • 1/2 t sea salt
  • 1 T minced garlic
  • 64 oz tomato juice
  • 1 T Italian seasoning
  • 1 t sea salt
  • 1 t black pepper
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Cut squash in half and remove seeds. Drizzle with 1 tablespoon olive oil and 1 teaspoon sea salt. Wrap in aluminum foil.
  2. Add next 8 ingredients to a large bowl and mix to combine. Roll into 2-inch meatballs and place in a casserole dish.
  3. Mix last 4 ingredients in a medium bowl and pour over meatballs. Cover with foil.
To Cook
  1. Place wrapped squash halves in the slow cooker and cook on low 6 - 8 hours.
  2. Bake meatballs covered in oven at 350 degrees for 45 minutes or until meat is done.
  3. Shred squash with a fork. Divide onto plates and top with sauce and meatballs.
  4. Serve with green salad.

Ingredients

Prep
  • 3 butternut squash
  • 1 T olive oil
  • 2 T Italian seasoning
  • 2 lb ground chuck
  • 1/4 C tomato paste
  • 2 egg
  • 1/2 C oatmeal
  • 1 T mustard
  • 1/2 t sea salt
  • 1 T minced garlic
  • 64 oz tomato juice
  • 1 T Italian seasoning
  • 1 t sea salt
  • 1 t black pepper
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Cut squash in half and remove seeds. Drizzle with 1 tablespoon olive oil and 1 teaspoon sea salt. Wrap in aluminum foil.
  2. Add next 8 ingredients to a large bowl and mix to combine. Roll into 2-inch meatballs and place in a casserole dish.
  3. Mix last 4 ingredients in a medium bowl and pour over meatballs. Cover with foil.
To Cook
  1. Place wrapped squash halves in the slow cooker and cook on low 6 - 8 hours.
  2. Bake meatballs covered in oven at 350 degrees for 45 minutes or until meat is done.
  3. Shred squash with a fork. Divide onto plates and top with sauce and meatballs.
  4. Serve with green salad.