Paleo "Spaghetti" & Meatballs With Creamy Goat Che

1. 1

   In a large bowl, add the Italian sausage, egg, 1/4 cup of Ragu marinara sauce, parmesan cheese, parsley, and basil.

2. 2

   Mix well until combined.

3. 3

   Using a small scoop, shape mixture into 16 meatballs.

4. 4

   In a large skillet, combine the remaining Ragu marinara sauce and goat cheese.

5. 5

   Bring to a simmer over medium heat, stirring until the goat cheese is melted.

6. 6

   Add the meatballs to the sauce.

7. 7

   Cover and cook for 15-20 minutes, until the meatballs are fully cooked.

8. 8

   While the meatballs are cooking, prepare the spaghetti squash.

9. 9

   With a small knife, pierce the spaghetti squash all over, about 6 times.

10. 10

    Microwave the spaghetti squash for 10-13 minutes, rotating the squash halfway through cooking, until fork tender.

11. 11

    Allow the cooked spaghetti squash to cool slightly.

12. 12

    Carefully cut the spaghetti squash in half lengthwise.

13. 13

    Remove and discard the seeds.

14. 14

    Use two forks to scrape apart the strands of squash.

15. 15

    Divide the cooked spaghetti squash into 4 bowls.

16. 16

    Top each bowl with 4 meatballs and creamy goat cheese marinara sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.