Spaghetti Squash & Meatballs

Ingredients

• 1 medium sized spaghetti squash
  (Steamed in pressure cooker or baked in
  oven)
• 4 medium tomatoes (cut the core out)
  OR 1 large can diced tomatoes
• Meat balls - or buy meat 
  & roll your own with these herbs - or skip the meat balls altogether and have meat sauce!
• Salt/Pepper/Garlic
• Handful fresh basil 
  (dried will work too)
  ​​>>Get your blender out!
  *TIP* If you have grilled onions or are willing to take the extra step to cook them - add them in!​

Directions

• To cook the squash cut in half at the round, this makes it easier to get the squash out once cooked and it stays spiraled up (like noodles). Sprinkle with a touch of butter or fat of choice and salt/pepper. Bake either in the oven on 375 for ~1 hour or put in a pressure cooker and cook for ~15 mins.
  
• Set aside cooked spaghetti squash & meat balls
• Add everything else to your blender & blend until smooth & saucy
  *make it extra creamy with coconut milk 
  *make it a little thinner by adding water
• Either heat your sauce on medium low heat over the stove or
  if you have a fancy blender let it run on the soup setting to warm up!
• Lightly salt/pepper your spaghetti squash if desired
• Serve up individually: place squash in a bowl
• Add meatballs
• Pour sauce over the top
• Garnish with a little sprig of fresh basil
• Enjoy!

**Extra Tips** This dish is also delicious with black olives in the marinara sauce & also served with a side of roasted garlic potatoes!! (For a sense of garlic bread, without the processed carbs/grain/wheat)