Tuesday, November 13, 2012

Love and Spaghetti Squash with Grain-Free, Egg-Free Meatballs in a Dairy-Free Cream Sauce
















Romantical. Urban Dictionary definition: excessively romantic, bursting with romance.

Ladies and Gents, that describes my boyfriend to a T. He is absolutely the definition of romantical. This is not a shout out to the world about how I'm dating the best man in the world. I see that on Facebook all the time, and while I may someday be guilty of doing that, it drives me crazy.

So this is not that.

No, this is simply fact #1 about this man. If you know nothing else about him, know that he doesn't exactly live in the same world as the rest of us. No, this man lives in a misty world that's neither here nor there. He's old-fashioned in his approach to life, yet not exactly in a John Wayne sort of way. More of a Midwesterner meets Farmer Joe meets Lord of The Rings meets Occupy Wall Street way.

Make sense?

Right.

Well, if you can imagine that, then you know my boyfriend.

Fact #2: He's a traveler. Since I've met him, he's quit his job, moved to Hawaii for six months, worked on various farms around Washington, and just generally been a traveling vagabond. Get him outside working in the dirt, and he's happy.

Fact #3: He's a damn good cook. And he loves to make bread and pizza, although since meeting me, he hasn't made either. I haven't let him. Sorry, no gluteny bread for this lady. Someday I'll teach him how to make gluten-free bread and then let him experiment to his heart's content. I think he'll like the challenge of it.

Fact #4: He's gone paleo to support me in sticking to my diet, and the other day, came up with a grain-free, egg-free, squash-based crust that we're pretty sure will make a great pot pie. So we'll be working on that together and hopefully we'll get it right for you.

Fact #5: He's changed my life. Completely.




















Spaghetti Squash with Grain-Free, Egg-Free Meatballs in a Dairy-Free Cream Sauce Print-Me


Ingredients:
2 large beets
1 spaghetti squash
Approximately 3 tablespoons olive oil (or melted coconut oil)
1 13.5 ounce can full-fat coconut milk
4 large garlic cloves, minced  1 tablespoon + 1 teaspoon Italian seasoning
1 medium yellow onion, diced
1 pound grass-fed, organic ground beef
1/4 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1 tablespoon ground flax
3 tablespoons hot water


Directions:
  1. Preheat the oven to 400 degrees F. Wash the beets and place in a glass baking dish lined with parchment paper. Cut the spaghetti squash in half, scoop out the seeds and place cut side down in the baking dish. Drizzle the beets and squash with olive oil. Bake for about an hour or until tender when pierced with a fork. You may need to take the beets out before the squash is done. 
  2. Now onto the sauce: Once the beets are done roasting, puree them in a food processor or blender with the coconut milk, garlic, and 1 teaspoon Italian seasoning. Set aside until step 8.
  3. Now it's time to make your meatballs. Heat a saute pan on medium-low heat and add a drizzle of olive oil. Add the onion and cook for 10 minutes, stirring occasionally. Remove the onions from the pan into a large mixing bowl and let cool for a few minutes. 
  4. Once the onions are cool enough to work with, add the ground beef, 1 tablespoon of Italian seasoning, coconut flour, salt, and pepper. Work together with your hands until mixed well.
  5. Make a flax egg by mixing the flax with 3 tablespoons of hot water in a small bowl. Let sit for a few minutes, then add to the beef and mix well. Form into balls about the size of golf balls. This makes about 15 meatballs. 
  6. Heat a large saute pan on medium heat, add olive oil, then add meatballs. Allow to brown for about 3 minutes, then turn and brown for another 3 minutes on another side. Continue until the outside is mostly browned.
  7. Add the cream sauce to the pan of meatballs, turn the heat down to medium-low, and put a top on. Allow to simmer for 30 minutes, turning the meatballs occasionally for even cooking. 
  8. Shred the spaghetti squash with a fork and serve hot topped with meatballs and cream sauce.
Serves 4. 

p.s. I'm not eating mushrooms right now, but I think this would taste amazing with some sauteed mushrooms mixed into the cream sauce!

p.p.s. The winner of the giveaway was Katie of www.alwaysalethia.blogspot.com. Katie, I sent you a message letting you know. :)

This post is linked to Hunk of Meat Mondays.


2 comments:

Natalie said...

This looks sooo yummy!!! I definitely want to try it. Your boyfriend sounds so awesome. I love hearing about him and I love your descriptions. I want to know more about Fact #5 please!

Also, the squash-based crust sounds delish.

gfe--gluten free easily said...

What a wonderful post! I loved reading it. Made me smile at times and chuckle at other times. ;-) Folks who complement (and complicate) our lives are a good thing. I know my husband changed me!

And this recipe and the one coming sound very, very good!

xo,
Shirley

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