Lunch: Spaghetti Squash with Meatballs

Ingredients

Beef Meatballs:

16 Oz. Ground Beef (80/20)

⅓rd of an Onion

⅓rd of a Green Pepper

1 Tablespoon Coconut Flour

1 Tablespoon Minced Garlic

2 Oz. Cheddar Cheese, shredded

1 Egg

Salt and Pepper to taste

Pork Meatballs:

16 Oz. Ground Pork

⅓rd of an Onion

⅓rd of a Green Pepper

1 Tablespoon Almond Flour

1 Tablespoon Minced Garlic

2 Oz. Monterey Jack Cheese, shredded

1 Egg

Chicken Meatballs:

16 Oz. Ground Chicken Thighs

⅓rd of an Onion

⅓rd of a Green Pepper

1 Tablespoon Ground Flax Meal

1 Tablespoon Minced Garlic

2 Oz. Jarlsberg Cheese, shredded

1 Egg

Salt and Pepper to taste

Spaghetti:

1 kg Spaghetti Squash, cooked and shredded (1 Spaghetti Squash)

10 teaspoons Parmesan Cheese

24 Oz Rao's Homemade Marinara Sauce

Instructions

1.Cut Spaghetti Squash in half and scrape out the inside

2.Place face down in a glass container and add water until it goes over the cut portion

3.Cook at 375 degrees for 45 minutes or until soft when forked

4.Dice the pepper and onions and divide into three parts

5.Combine the beef, ⅓rd of peppers and onions, coconut flour, 1 egg, cheddar cheese, garlic and salt + pepper

6.Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan

7.Combine the pork, ⅓rd of peppers and onions, almond flour, 1 egg, Monterey Jack cheese, garlic and salt + pepper

8.Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan

9.Combine the chicken, ⅓rd of peppers and onions, ground flax meal, 1 egg, Jarlsberg cheese, garlic and salt + pepper

10.Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan

11.Cook for 25 minutes at 375 degrees or until internal temperature reaches 165 degrees

12.Fork the Spaghetti squash and add 100g to each lunch container

13.Add one of each meatball type to each container

14.Add 2 Oz. of tomato sauce

15.Top with 1 tsp. of Shredded Parmesan Cheese