Spaghetti {Squash} & Meatballs

Spaghetti {Squash} & Meatballs

As found on the weekly meal plan, here is your first night's dinner! Spaghetti squash is another great pasta replacement item and I just love how simple it is to replace the noodles in spaghetti and meatballs with this squash so you have a gluten free version of an absolute fam favorite. I have tons of spaghetti squash recipes to share with you all, but this simple dinner is too good to not start off with.


1 pound grass fed beef

1 cup almond flour

1 large brown egg

3 tbsp Italian spice mixture (onion powder, cayenne pepper, dried parsley, dried oregano, garlic powder and fennel seed)

Salt and Pepper as needed



1 large spaghetti squash, cut lengthwise

1 tsp avocado oil

Salt and Pepper to taste

1 jar of your favorite marinara sauce

Optional: top with 1/4 cup freshly grated parm cheese

Preheat your oven to 400 degrees. Brush your spaghetti squash with the avocado oil and season with salt and pepper. Place on a baking sheet and put in your oven to roast for 25 minutes. In a bowl mix together your meatball ingredients. Roll into little balls (the size of a silicone muffin tin works perfectly) and place on the other rack in your oven. These meatballs only need 15 minutes to cook through. On the stove heat up your favorite sauce. Take the spaghetti squash and meat balls out of the oven. Scrape the squash with a fork until it pulls apart and looks like spaghetti. Keep the shell for serving! Mix in your sauce and top with a few meatballs along with a sprinkle of parm cheese. Don't be afraid to go in for seconds on this one!!


Week 1 - Meal Planning Made Easy

Week 1 - Meal Planning Made Easy

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