Whole 30/Paleo Challenge: Easy "Spaghetti" and Meatballs

I found the recipe for the meatballs from a great blog linked below, but I added a few tweaks myself. My meatballs did not come out quite as firm as some would like but the flavor was great. It's not completely paleo but I am not one to be super strict. The spaghetti squash was perfect. When picking a spaghetti squash out, I recommend finding one that is not too large if possible with few blemishes and a firm shell. The secret to roasting spaghetti squash without it getting too watery is short cooking time with high heat. Check the squash often as you are roasting so it does not get over cooked.

http://easypeas-y.blogspot.com/2012/03/paleo-meatballs.html

Ingredients:
Meatballs
2 lbs of ground bison (or any meat you like)
2 eggs
1/4 cup chopped spinach
1/2 onion, diced
1 tbsp of spicy mustard
2 tsp hoisin sauce
1 tsp thyme
1 tsp parsley
1 tsp basil
1 tsp oregano
1 tbsp of minced garlic
1 tsp salt
1 tsp pepper

"Spaghetti"
1 spaghetti squash, cut in half length wise
2 tsp olive oil
1 tsp red pepper flakes
1 tsp garlic powder
Sprinkle of salt and pepper
1 tsp italian seasoning herbs
1 jar of your favorite marinara sauce

Instructions:
1. Preheat the oven to 450 F
2. Cut the spaghetti squash in half length wise (use a large sharp knife) and scoop out the seeds and goop in the middle. Discard or clean and roast seeds later. :-)
3. Spray the inside of the squash with olive oil or drizzle a tsp on each half. Sprinkle red pepper flakes, garlic powder, salt, pepper, and italian seasoning herbs evenly over the squash halves.
4. Flip the squash halves facing inside down on a baking sheet covered in parchment or foil (to help with clean up)
5. Roast the squash for 30 minutes. Skin should be tender enough to prick with a fork. If it is a large squash, leave it in for 35-40 minutes.
6. While the squash is roasting, combine ground meat, eggs, mustard, hoisin, thyme, parsley,
 basil,oregano,minced garlic, onion, spinach, salt and pepper in a bowl.
7. Mix and fold all ingredients together with hands until all items are well mixed.
8. Use your hands to form small meatballs or use an ice cream scoop to form into smooth balls and place on greased baking sheet.
9. When spaghetti squash is done, set aside to cool and turn the oven down to 375 F.
10. Place the meatballs into the oven for 20 minutes in the 375 F oven and turn over once. (I let mine bake through without turning though and they were fine.)
11. While meatballs are baking, use a fork to flake off the strings of the spaghetti squash to prepare them for serving.
12. When the meatballs are done, place the squash strings in a bowl, pour your heated favorite marinara sauce over the squash, and place meatballs on top. Enjoy!

Whole 30/Paleo Challenge Recipe: Balsamic brussel sprouts with bacon

This recipe is from the lovely Ina Garten from the food network. I did my recipe a little different than hers but mostly its a copy cat. This recipe was delicious, it was sweet, sour, and savory veggie goodness. I served it with bison meatloaf!

http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html

Ingredients:
2 cups of brussel sprouts, halved
2-3 slices of bacon
1/2 cup of balsamic vinegar, reduced to 1/8 cup
2 tsp of olive oil
salt and pepper to taste

Instructions:
1. Pre-heat oven to 400 F
2. Thinly slice core off the end of the brussel sprouts and then cut each in half.
3. Place on baking sheet.
4. Spray with olive oil to evenly coat the brussel sprouts then sprinkle with salt and pepper and stir on sheet. If you do not have an oil mister, drizzle 2 tsp of olive oil on the brussel sprouts
.
5. Chop up the raw bacon slices into small pieces and mix with the brussel sprouts on the sheet.
6. Set your oven timer to roast the brussel sprouts for 25 minutes.
7. While the brussel sprouts are initially roasting, bring the balsamic vinegar to a boil in a small pot. Let it simmer until it has reduced by about half. (10-15 minutes)
8. 10 minutes before your brussel sprouts are done add the balsamic reduction to your sprouts and stir. Place back into the oven to continue roasting.
9. Take out of the oven after the full 25 minutes and enjoy!