The old-school favorite, spaghetti and meatballs, is a major challenge to the paleo enthusiast. The carb-heavy spaghetti, the breadcrumbs, milk and cheese in the meatballs, and the added sugar in canned tomato sauce are all off-limits. Try using nutrient-rich spaghetti squash as your "noodle" and turn up the flavor of grass-fed beef meatballs with tamari, tomato paste, garlic and cayenne pepper.
Recipe courtesy of Turner Broadcasting System
Save Recipe Print
Total:
1 hr 50 min
Prep:
25 min
Inactive:
10 min
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 50 min
Prep:
25 min
Inactive:
10 min
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Spaghetti Squash and Tomato Sauce:
Meatballs:

Directions

Watch how to make this recipe.

For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven. 

Rub 1/2 tablespoon of the olive oil on each cut-side of the squash and sprinkle with salt and pepper. Place the squash cut-side up on a baking sheet and roast until fork tender, 45 minutes to 1 hour. 

To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. Cool the squash for at least 10 minutes. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands. 

While the squash cooks, make the sauce. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally. Season with salt and pepper. 

For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter) meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes. 

Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Spaghetti Squash and Meatballs

Recipe courtesy of Food Network Kitchen

SL's Spaghetti

Recipe courtesy of Sandra Lee

Spaghetti Bolognese

Recipe courtesy of Tyler Florence

Meatball Sandwiches

Recipe courtesy of Alton Brown

Turkey Meatballs with Spaghetti Squash in Tomato Sauce

Recipe courtesy of Michele Ragussis

Eggplant and White Bean Meatballs with Spaghetti Squash

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.