Spaghetti and Meatballs

What you will need:
 Meatballs:
1 lb mild Italian sausage (gluten free) remove casings
1 lb grassfed beef
1/2 purple onion minced
3 cloves of garlic minced
2 tbsp fresh parsley finely chopped
1 tbsp fresh sage finely chopped
1-2 tbsp coconut oil

Spaghetti:
1 lb meat (if using; I prefer a meat sauce for my spaghetti)
4 cloves finely chopped garlic
1/2 purple onion finely chopped
2-3 tsp dried basil
2-3 tsp dried oregano
1 tsp finely chopped fresh sage
1/2 tsp organic honey
2 cans organic diced tomato's

1 spaghetti squash

Preheat oven to 400°.  Heat oil in large pan over med to med low heat.  Add onions and sweat onions until translucent around 10 minutes.  Once onions turn translucent add garlic and saute for another few minutes, take care not to brown or burn the garlic, you are only trying to lightly soften it.  Add parsley and sage cook for another minute.  Add mixture to a large mixing bowl and set aside to cool.  Once mixture is cook, add sausage and ground beef.  Mix thoroughly, I use my hands just to ensure the all ingredients are well blended.  Form into meatball shape, I prefer them to be about golf ball size and this usually gives me about 2 dozen.  Tip:  Wet your hands in cold water, the meat mixture will stick to them less and meatballs will for easier.
Place meatballs in an ungreased 16" x 9" pan and bake for 30 minutes.  Adjust the time depending on the size of meatballs made.

Spaghetti Sauce:

Brown meat over med high heat.  I used ground turkey which required me to add some fat to the pan so I used my favorite coconut oil.  If I use beef I omit the oil.  Once a good carmilization starts to happen add the garlic and onion be sure to stir frequently so the garlic doesn't burn.  Once the meat is cooked add the herbs and combine.  As far as the tomatoes go, my family and I like the sauce to not have large tomato chunks so I use my handy dandy immersion blender to puree the tomatoes before adding.  Add the 2 cans sauce and all.  Now depending on how tomatoy (is that a word?) you like the sauce, you may need to add a bit of water to thin it out.  Be careful not to add too much because as the sauce simmers it will thin out a bit.  I simmer my sauce as long as it takes for the completion of the rest of the meal.  After the sauce begins to simmer I add the honey, this seems to mellow the tomato flavor.

Squash:

Cut the spaghetti squash in half lengthwise.  Grease the bottom of a glass baking dish with coconut oil.  I also grease the bottom and inside of the squash with the coconut oil and place cut side down in baking dish.  Bake at 375° for 40-45 minutes. You know when it's done when the the shell of the squash is soft.

This is always a great go to dinner for my family, it take a little extra prep work but it's well worth it.  And the leftovers are fantastic!  Enjoy!!