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Spaghetti Squash and Meatballs


Pasta is used to be a staple in my diet and certainly in Dana’s diet; it goes with the territory when you are Italian. Unfortunately, those carbohydrates are associated with blood sugar spikes and inflammation. This recipe invokes those familiar flavors and while squash won’t taste quite like pasta; it will do the trick so Dana can get her “pasta” fix.

From our kitchen to yours, Bennett


2 medium-sized spaghetti squash
2 pounds ground lamb (can substitute grass-fed beef, turkey, or pork)
3 tablespoons olive oil
1 – 28 ounce can crushed tomatoes
1 – 6 ounce can tomato paste
1 large red onion
4-5 cloves garlic
1 cup mushrooms
⅓ cup almond flour
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried rosemary
Sea salt
Parmesan cheese (optional)


Preheat Oven to 400 degrees
Cut spaghetti squash in half, lengthwise
Remove seeds from center and coat with olive oil and salt
Lay face down on a baking sheet and cover with foil
Put in the oven where they will roast for 45-50 minutes
Meanwhile, prepare the meatballs by combining ground meat, 2 garlic cloves, almond flour and 1 teaspoon of each spice including salt and pepper
Roll into a 1″ balls and place on a baking sheet
Bake for 10 minutes until lightly brown on the outside and set aside
Make the sauce by sautéing garlic and onion in olive oil at medium heat
Add the mushrooms until soft (about 5 minutes add the crushed tomatoes, tomato paste, and remaining spices
Put the meatballs in the sauce and slow cook at low until the spaghetti squash is done
Remove the spaghetti squash and let it cool for about 10 minutes
Scrape out the squash with a fork and combine with sauce and meatballs

Serves 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $18: Felsina Berardenga Chianti Classico (Tuscany, Italy)
Moderate $35:  Castello di Ama ‘Castello di Ama’, Chianti Classico Riserva (Tuscany, Italy)
Splurge $95: Montevertine Le Pergole Torte Vino da Tavola


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