Typically store-bought sauces that are gluten-free, dairy-free, sugar-free and inflammatory oil-free have been pretty hard to find, but in the last few months, Primal Kitchen has been coming in clutch with their expanded range of products.
The new line includes these incredible pasta sauces that have been perfect for Husband Hanway and I when we want a quick but healthy mid-week meal, and they are perfect for using as a base when making one of my ‘throw and go’ meals: especially when paired with cauliflower rice or zucchini noodles, and a pre-cooked protein such as chicken or ground beef.
I had a little extra time this weekend so I made this Spaghetti Squash and Meatball Bake with Primal Kitchen Vodka Sauce for the both us and it was delicious! In the interests of time, I cooked my spaghetti squash in my Instant Pot, but you could use zucchini noodles for an even quicker option, and to save even more time you could skip the meatball browning step and put the skillet straight in the oven.
For the meatballs:
Place all ingredients in a large bowl or food processor and mix well. Chill in the refrigerator for a minimum of 30 minutes, then shape into 10-12 meatballs.
Preheat the over to 350 degrees.
Melt the coconut oil in a large skillet on a medium heat, then add the meatballs. Cook for 4-5 minutes on each side or until golden brown. Remove from the heat, add the cooked spaghetti squash, pour over the sauce, and bake in the oven for 25-30 minutes. Serve topped with the fresh basil and a generous seasoning of freshly ground black pepper.
You can buy all of Primal Kitchen’s #JennyApproved products from their website: www.PrimalKitchen.com, or from Whole Foods, Target and Walgreens.