Meatballs Atop Spaghetti Squash Recipe

Spaghetti or spaghetti squash? If you chose the latter, then you are obviously a dedicated Paleo eater, or lover of lower-carb, gluten-free foods.

Either way, know that spaghetti squash, Cucurbita pepo, is a delicious and healthy substitute for all kinds of pasta. Plus, it never hurts to toss in extra vegetables every now and again. And the wonderful thing about spaghetti squash is that it can be added to stews or soups, and even eaten raw in salads or as a garnish.

Naturally, as the name suggests, it can be topped, like pasta, with a myriad of sauces - marinara, Paleo Alfredo with caramelized leeks and bacon, or Bolognese sauce.

Now that you are getting excited about the prospect of spaghetti tonight, it is time to focus on the meatballs, for without them, the meal is quite plain - and we cannot have that in our house! We can't let you serve it without meatballs in your house either.

Make your choice of ground pork, veal, or beef (or any combination of the three), and mix one pound of meat with finely chopped mushrooms, onions, and spices. You can add a dash of honey too, or leave it out, it is all a matter of preference.

A lovely side salad with fresh greens should certainly be on the table to provide the eyes with a pop of color, but one thing you may not have thought about is to serve a side of oven-roasted garlic cabbage with your unconventional spaghetti. Pure yum!

Meatballs Atop Spaghetti Squash Recipe

Serves: 4 Prep: 20 min Cook: 40 min

Ingredients

• 2 spaghetti squashes, halved and seeded
• 1 lb. ground pork, veal, beef, or a combination of the three
• ½ onion, chopped
• ½ cup white mushrooms, finely chopped
• 1 egg
• ¼ tsp. dried oregano
• ¼ tsp. dried basil
• 2 tbsp. fresh parsley, finely chopped
• 1 tsp. honey
• ½ tsp. salt
• ¼ tsp. pepper

Sauce Ingredients

• 1 tbsp. olive oil
• 8 oz. white mushrooms, sliced
• 1 tsp. dried thyme
• 1 cup beef broth
• ¼ cup red wine

Preparation

1. Preheat oven to 400 F.
2. Place squash on a baking sheet, and cut side down. Place in the oven and cook for 30-40 minutes, or until the center is tender.
3. In a large bowl, combine meat with onion, mushrooms, egg, spices, and honey, then season to taste with salt and pepper. Mix well.
4. Using a large spoon and your hands, roll approximately 16 2-inch meatballs. Place on a baking sheet spaced out and bake for 15-20 minutes or until juices run clear.
5. While the meatballs are cooking, sauté sliced mushrooms in olive oil - in a large skillet over medium heat. Do so for approximately 5 minutes, or until mushrooms are golden brown.
6. When the meatballs are cooked, add them to the pan, along with the thyme and beef broth. Simmer for 5 minutes.
7. Add the wine to the skillet and continue cooking for a few minutes to combine flavors.
8. To serve, fill the center of the squash with meatballs and sauce.

Meatballs Atop Spaghetti Squash Recipe

Unconventional spaghetti is the best way to go on a Paleo diet. Try these meatballs atop spaghetti squash, and you will be asking for seconds, even thirds.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Appetizer, Main Course

Cuisine American

Servings 4 people

Calories 543 kcal

Ingredients

  

1x2x3x

• 2 spaghetti squashes halved and seeded
• 1 lb. ground pork veal, beef, or a combination of the three
• ½ onion chopped
• ½ cup white mushrooms finely chopped
• 1 egg
• ¼ tsp. dried oregano
• ¼ tsp. dried basil
• 2 tbsp. fresh parsley finely chopped
• 1 tsp. honey
• ½ tsp. salt
• ¼ tsp. pepper

Sauce Ingredients

• 1 tbsp. olive oil
• 8 oz. white mushrooms sliced
• 1 tsp. dried thyme
• 1 cup beef broth
• ¼ cup red wine

Instructions

 

• Preheat oven to 400 F.
• Place squash on a baking sheet, and cut side down. Place in the oven and cook for 30-40 minutes, or until the center is tender.
  2 spaghetti squashes
• In a large bowl, combine meat with onion, mushrooms, egg, spices, and honey, then season to taste with salt and pepper. Mix well.
  1 lb. ground pork, ½ onion, ½ cup white mushrooms, 1 egg, ¼ tsp. dried oregano, ¼ tsp. dried basil, 2 tbsp. fresh parsley, 1 tsp. honey, ½ tsp. salt, ¼ tsp. pepper, 8 oz. white mushrooms
• Using a large spoon and your hands, roll approximately 16 2-inch meatballs. Place on a baking sheet spaced out and bake for 15-20 minutes or until juices run clear.
• While the meatballs are cooking, sauté sliced mushrooms in olive oil - in a large skillet over medium heat. Do so for approximately 5 minutes, or until mushrooms are golden brown.
  1 tbsp. olive oil
• When the meatballs are cooked, add them to the pan, along with the thyme and beef broth. Simmer for 5 minutes.
  1 tsp. dried thyme, 1 cup beef broth
• Add the wine to the skillet and continue cooking for a few minutes to combine flavors.
  ¼ cup red wine
• To serve, fill the center of the squash with meatballs and sauce.

Nutrition

Calories: 543kcalCarbohydrates: 39gProtein: 27gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 123mgSodium: 633mgPotassium: 1222mgFiber: 9gSugar: 16gVitamin A: 1326IUVitamin C: 24mgCalcium: 190mgIron: 6mg

Keyword meatballs, paleo, recipe, spaghetti squash

Tried this recipe?Let us know how it was!