How To Make Spaghetti and Meatballs (Paleo Style)
These spaghetti and meatballs trade actual pasta for seasoned spaghetti squash. It’s topped with tomato mushroom sauce for a delicious, filling meal.
Mix the beef, grated onion, quinoa, milk, minced garlic, egg, basil, oregano, red pepper flakes, salt, and black pepper together in a bowl until evenly combined.
Form the mixture into 1½-inch meatballs.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, cook meatballs in hot oil for 5 to 10 minutes until browned on all sides.
Fill a large pot with 2 to 3 inches of cold water, 1 teaspoon of olive oil, and a pinch of salt. Place the spaghetti squash, cut side down, into the pot.
Cover the pot with a lid and place over high heat. Cook for about 20 minutes until squash is tender.
Drain and shred the squash into “noodles” by scraping out the flesh with a fork.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Sauté chopped onion, minced garlic, and red pepper flakes in hot oil for 5 to 7 minutes until soft and translucent.
Stir the mushrooms, green bell pepper, zucchini, and olives into onion mixture. Sauté for 3 to 5 minutes until slightly softened.
Add tomatoes, basil, oregano, and honey. Bring to a simmer.
Gently stir the meatballs into tomato mixture, return to a simmer, and cook for 20 to 30 minutes, stirring occasionally, until the meatballs are heated through and vegetables are tender.
Divide the squash “noodles” between serving bowls and ladle sauce and meatballs over the top. Enjoy!
- Calories: 651.81kcal
- Fat: 41.16g
- Saturated Fat: 11.64g
- Trans Fat: 1.34g
- Monounsaturated Fat: 21.47g
- Polyunsaturated Fat: 3.51g
- Carbohydrates: 45.78g
- Fiber: 9.25g
- Sugar: 15.69g
- Protein: 28.71g
- Cholesterol: 122.03mg
- Sodium: 1321.45mg
- Calcium: 205.35mg
- Potassium: 1176.66mg
- Iron: 6.86mg
- Vitamin A: 106.26µg
- Vitamin C: 42.87mg
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