Spaghetti Squash and Turkey Meatballs

This recipe is inspired by a spaghetti squash dish I had in Salt Lake City when I attended the Young Living Conference in June of 2017. It was so good and filling that I knew that I needed to recreate my own version at home. Every time I make it, Jim raves about it!

Spaghetti Squash and Turkey Meatballs

cleaneatingwithkatie
I've included the sauce recipe that I use, BUT for a quicker version, my two favorite clean and tasty sauces are Rao's and Otamot. Feel free to substitute. This is a satisfying and hearty winter dish and I think will be a crowd pleaser.
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • jellyroll pan

Ingredients
  

Sauce Ingredients

  • 1 28 oz can diced organic tomatoes
  • 1 7 oz jar organic tomato paste
  • 2 tbsp extra-virgin olive oil
  • tsp garlic sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp black pepper
  • 1 bay leaf

Meatballs

  • lbs ground organic turkey
  • 1 tsp garlic sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp ground pepper

Other

  • 2 small spaghetti squash
  • 2 tbsp parsley chiffonade optional garnish
  • 2 tbsp shaved parmesan cheese optional garnish

Instructions
 

  • Preheat oven to 350° F. 
  • Cut the top and bottom off of the spaghetti squashes. Then cut in half lengthwise and scoop out seeds. Place squashes flesh side down in a rimmed pan (like a jellyroll pan) with about a 1/4 inch of water. 
  • Bake for 45-55 minutes or until a knife easily pierces the skin. 
  •  Meanwhile, in a large sauté pan over low-medium heat, add the olive oil, diced tomatoes, tomato paste, and all spices. Stir to combine.
  • Allow to come to a low simmer. 
  • In a medium bowl, add the meat and spices. Mix together with your hands until spices are well distributed throughout the meat. 
  • Form the meat into eight evenly-sized meat balls. Place meatballs in the sauce to cook.
  • When the spaghetti squash is cooked, remove from oven and allow to cool. Once cool, use a fork to loosen the flesh from the skin. Keep the flesh in the skin to allow for a "bowl" in which to serve the squash, sauce, and meatballs.
  • Cook meatballs in sauce turning over after about 25 minutes. Cook for about 20 additional minutes, or until meat is done in the center. 
  • To serve, place one half of the spaghetti squash in a bowl. Top with meatballs, sauce, fresh parsley, and shaved parmesan.
Keyword grain-free spaghetti, spaghetti squash, stuffed squash

Stuffed Delicata Squash

I’ve been LOVING delicata squash lately and I’ve been seeing people get really creative with how they use it. The more creative they get, the more inspired I get. I decided to try out a simple stuffed delicata squash recipe and when it turned out pretty good, I knew I wanted to step up my game. Here is the result.

Stuffed Delicata Squash

cleaneatingwithkatie
Delicata squash is a new favorite of mine because the skin is edible when roasted meaning there's no need to peel it! Stuffing it with meat and veggies makes for the perfect hearty and filling fall and winter dish.
Prep Time 35 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 4 delicata squash choose larger ones that will be easier to stuff
  • 1 lb pasture raised ground pork (other ground meats will also work)
  • ½ med red onion diced
  • 2 med carrots sliced
  • 3 celery stalks sliced
  • 1 12 oz bag of riced cauliflower fresh or frozen
  • 1 tsp coconut oil

Spice Blend Ingredients

  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • 2 tbsp parsley chiffonade optional garnish

Instructions
 

  • Pre-heat oven to 350° F and coat a rimmed baking sheet with coconut oil. 
  • Slice the delicata squash into 2 inch rounds and scoop out the seeds. Place on the coconut oil coated baking sheet and put in the oven to par-bake for 10 minutes. 
  • While the squash is par-baking, combine the ground pork, riced cauliflower, celery, onions, and carrots in a large bowl. Mix in the spices and stir well.
  • After 10 minutes, take the par-baked delicata squash out of the oven. Being careful of the hot baking sheet and the hot squash, carefully spoon the pork and veggie mixture into the delicata squash rounds until over stuffed.
  • Continue baking for 25 minutes. When the meat is cooked through and the squash pierces easily with a knife, remove from oven. Allow to cool for 10 minutes before serving. 
  • Sprinkle with parsley chiffonade and serve. 
Keyword ground meat, ground pork, stuffed squash, winter squash

Chicken Tortilla(less) Soup

Back when Jim and I were first married and I began eating meat again, I found that I loved Chicken Tortilla Soup. Once we went Paleo, I had to remove the black beans, the tortillas, and corn. Over the years it has been tweaked a bit, but here’s the current recipe – perfect for the winter.

RECIPE:

Chicken Tortilla(less) Soup

cleaneatingwithkatie
This is a fall and winter staple at our house. The tangy-spicy taste is sure to be a crowd pleaser.
Prep Time 15 mins
Cook Time 50 mins
Course Main Course, Soup
Cuisine Mexican
Servings 8 people

Equipment

  • mixer (hand or stand)

Ingredients
  

Soup Ingredients

  • 2.5 lbs chicken breasts pasture raised
  • 24 oz chicken bone broth
  • 32 oz fire roasted tomatoes
  • 4 med. carrots sliced
  • 6 celery stalks sliced
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 2 limes juiced
  • 1 tbsp cooking fat butter, ghee, etc.
  • 2 tbsp cilantro chiffonade, optional garnish
  • 2 avocados diced, optional garnish

Spice Blend

  • 1 tsp sea salt
  • ground pepper to taste
  • 1 tsp ground coriander
  • ½ tsp cumin
  • ½ tsp chili powder or to taste
  • ½ tsp cayenne or to taste
  • ½ tsp dried oregano

Instructions
 

Directions:

  • Saute onions and garlic over medium-high heat in a large soup pot with 1 tsp cooking fat. Once translucent, add in celery and carrots cooking and stirring for about 1 minute. 
  • Add both cans of diced tomatoes, bone broth, and chicken. Bring to a boil. Add in spices and stir. Once it come to a boil, reduce heat to medium. Cook for 15-20 minutes or until chicken reaches an internal temp of 165° F. Remove from heat. 
  • Shred chicken using one of the methods below. Then add chicken back to soup, stir, and add lime juice. Garnish as desired. 

Shredding Chicken

  • Handmixer: add cooked chicken to a large bowl and turn on the mixer at a low speed. This will shred the chicken – voila! Caution – hot chicken bits might fly about your kitchen. 
  • Stand mixer: using the paddle attachment, add cooked chicken to the stand mixer and turn on low. Increase the speed only 1-2 levels. This will also shred the kitchen EASY PEASY. Caution – hot chicken bits might fly about your kitchen. 
Keyword chicken, chicken soup, chicken tortilla soup, dairy free, paleo




Chicken Enchiladas

There is just something about enchiladas. Maybe it’s the sauce, maybe it’s the melding of all the flavors, whatever it is, I simply love them. Since going paleo about nine years ago, enchiladas left the regular rotation in my diet, but with Siete’s products, enchiladas are BACK! If you want to know why we avoid grains, check out this post here. I hope you’ll try out the recipe and send me a picture or tag me on social media. 

Paleo Chicken Enchiladas

cleaneatingwithkatie
Everyone needs a good enchilada recipe, especially if you've gone grain-free. This recipe is sure to be a crowd pleaser – even for those that aren't grain free.
Prep Time 25 mins
Cook Time 30 mins
Course casserole, Main Course
Cuisine Mexican
Servings 6 people

Equipment

  • mixer (hand or stand)

Ingredients
  

Enchiladas Ingredients

  • 2.5 lbs boneless skinless chicken breasts baked and shredded
  • 1 med onion diced
  • 1 ½ cup riced cauliflower fresh or frozen
  • 10 oz diced tomatoes
  • 1 jar Siete Enchilada Sauce
  • 12 Siete Tortillas
  • 1 tbsp cooking fat butter, ghee, etc.
  • Siete Traditional Hot Sauce optional garnish
  • 8 oz Cotija cheese optional garnish
  • 2 tbsp cilantro, chiffonade optional garnish
  • 2 avocados, sliced optional garnish

Spice Blend

  • 1 tsp sea salt
  • ground pepper to taste
  • ½ tsp coriander
  • ½ tsp chili powder
  • ½ tsp granulated garlic
  • ½ tsp granulated onion

Instructions
 

Directions

  • Saute onions over medium-high heat in a large saute pan with 1 tbsp cooking fat. Once translucent, add in riced cauliflower, shredded chicken, and diced tomatoes.
  • Add in spices and saute for 10-15 minutes to allow flavors to meld and the cauli rice to cook. 
  • Preheat the oven to 350° Fahrenheit. 
  • Pour the enchilada sauce into a container large enough to dip the tortillas in. Once the chicken mix is done cooking, dip a tortilla into the enchilada sauce on both sides.
  • Fill the tortilla with the chicken mix, roll up and place in a large rectangular glass baking dish. Continue filling up tortillas until you run out of filling or room in the dish. 
  • Pour the remaining enchilada sauce on top the enchiladas and break apart and sprinkle the cotija cheese on the enchiladas. 
  • Cook for 15 minutes. Remove from oven and serve. Top with optional toppings: Siete traditional red hot sauce, cilantro, and avocado. 

Shredding the Chicken

  • Handmixer: add cooked chicken to a large bowl and turn on the mixer at a low speed. This will shred the chicken – voila! Caution – hot chicken bits might fly about your kitchen.
  • Stand mixer: using the paddle attachment, add cooked chicken to the stand mixer and turn on low. Increase the speed only 1-2 levels. This will also shred the kitchen EASY PEASY. Caution – hot chicken bits might fly about your kitchen. 
Keyword casserole, chicken, chicken enchiladas, paleo

Sausage & Cauli Rice One-Pan Dinner

I’ve created an easy and delicious one pan dinner that is most closely like a jambalaya but sans seafood. It doesn’t have to have a fun name, but it sure is tasty!

Sausage and Cauli Rice One-pan Dinner

cleaneatingwithkatie
One-pan dinners with ingredients already in your pantry or freezer are a life-safer for busy evenings. This recipe is quick, easy, and nutritious. It can also easily be tweaked based on what you have available.
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 2 med leeks
  • 4 cloves garlic
  • 1 package cauliflower rice fresh or frozen
  • 1 package frozen green beans
  • 1 can diced carrots
  • ¾ cup chicken bone broth
  • 1 jar Otamot Foods Tomato sauce Spicy or regular
  • 2 packages pork sausages Make it Italian brand is my fave
  • 2 tbsp basil chiffonade

Instructions
 

  • This recipe is easily tweaked. Have fresh or frozen carrots? Use those instead? Don't have leeks? Use onions. Make substitutions, omissions, or additions and it'll still be great!
  • Sauté leeks and garlic in a large saucepan until fragrant.
  • Add a bag of cauli rice, frozen green beans, and a can of carrots.
  • Add bone broth and the whole jar of Otamot foods tomato sauce
  • Bring to a simmer and then add in Make it Italian mild sausage. Cook for about 10 more minutes.
  • Top with basil, serve, and enjoy!
Keyword cauil rice, one-pan dinner, quick weeknight meals

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