1 kg Spaghetti Squash, cooked and shredded (1 Spaghetti Squash)
10 teaspoons Parmesan Cheese
24 Oz Rao's Homemade Marinara Sauce
Instructions
Cut Spaghetti Squash in half and scrape out the inside
Place face down in a glass container and add water until it goes over the cut portion
Cook at 375 degrees for 45 minutes or until soft when forked
Dice the pepper and onions and divide into three parts
Combine the beef, ⅓rd of peppers and onions, coconut flour, 1 egg, cheddar cheese, garlic and salt + pepper
Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan
Combine the pork, ⅓rd of peppers and onions, almond flour, 1 egg, Monterey Jack cheese, garlic and salt + pepper
Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan
Combine the chicken, ⅓rd of peppers and onions, ground flax meal, 1 egg, Jarlsberg cheese, garlic and salt + pepper
Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan
Cook for 25 minutes at 375 degrees or until internal temperature reaches 165 degrees
Fork the Spaghetti squash and add 100g to each lunch container
Add one of each meatball type to each container
Add 2 Oz. of tomato sauce
Top with 1 tsp. of Shredded Parmesan Cheese
Notes
I showed two peppers and two onions in the prep but it was too much. Also, I had more than 1 lb of each meat when I made it so it made more than 10 meatballs each.
Nutrition Information
Serving size: 3 meatballs and 100g of Spaghetti Squash Calories: 306 Fat: 21 Carbohydrates: 13 Fiber: 3 Protein: 45
Recipe by Caveman Keto at https://cavemanketo.com/spaghetti-squash-meatballs/