Butternut squash spaghetti with feta cheese meatballs and sage

Weekdays can be quite busy, at least occasionally, but that’s no excuse to eat unhealthy foods. The trick is to choose a cut of meat that doesn’t require too much cooking time, and sides that won’t tip either the gluten and GI count, or a strict timetable. Butternut squash spaghetti with feta cheese meatballs and sage

Recipe:

Serves: 2
Time: 20 minutes
Difficulty: Easy

7 oz. (200g) ground grass fed beef
1 egg
1 teaspoon locust bean gum
2+2 oz. (60 + 60g) feta cheese, crumbled
½ grated onion
Salt and pepper
1 tablespoon butter
8 sage leafs
1 small butternut squash
Lemon juice from half a lemon

In a bowl or small food processor, combine the ground beef with the onion, egg, locust bean gum, salt and pepper and blend thoroughly. When it is a sticky and smooth farce, stir in half the feta cheese.

Preheat a frying pan. Add butter and sage to the pan. Form the meat farce into rounded-teaspoon-size meatballs and cook over moderate-high heat, turning, until nicely browned, about 5 minutes.Butternut squash spaghetti with feta cheese meatballs and sage

While the meatballs cook, use a knife and peal the butternut squash, then spiralize it into spaghetti.Butternut squash spaghetti with feta cheese meatballs and sage

Add the spaghetti to the pan, reduce the heat, and let it cook for about 2-3 minutes. Sprinkle with feta cheese and drizzle with lemon juice and serve.Butternut squash spaghetti with feta cheese meatballs and sage

© endofpain.net – 2014

One comment

  1. Pingback: Cooking with Vegetable Pasta – Healthy Recipes – ALL YOU | Deals, coupons, savings, sweepstakes and more…

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