Non Processed VLOG recipe: Paleo Pesto Pasta + Meatballs

IMG_0981.jpg

 

For the how-to cooking video, click here

Paleo Pesto Pasta + Meatballs

makes 2-4 servings

What You Need:

  • 1 spaghetti squash, halved with seeds removed + roasted at 350 degrees F for 45 or so minutes until tender when forked
  • 1 LB ground chicken meat
  • 1/2 cup gluten-free, optional paleo bread crumbs
  • 2 garlic cloves, minced
  • dash of sea salt + pepper
  • 1 large egg

For the Pesto:

  • 1 cup basil, fresh
  • 1/2 cup olive oil - more as-needed to thin out
  • garlic cloves, minced
  • 1/2 cup herbed feta cheese
  • dash of sea salt + pepper
  • 1 cup hand-torn kale

To Make:

  1. Preheat the oven to 350 degrees F.
  2. Place the squash on a baking sheet with a drizzle of oil - bake for 40-45 minutes or until tender when forked.
  3. Mix together the meatball ingredients, form into balls, place on a lined baking sheet - bake 10-12 minutes.
  4. In a blender, mix together the sauce ingredient + blend until slightly chunky.
  5. Serve 1 cup "noodles" with 3 meatballs and 1/8 cup sauce for a serving!