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Spaghetti Squash and Meatballs


Paleo friendly spaghetti squash topped with pork meatballs and a homemade tomato sauce. This is an easy meal to serve on a weeknight, and healthy for your family.

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Rate this recipe 4.3/5 (3 Votes)


  • 1 large spaghetti squash, cooked and shredded and seasoned with butter (optional), salt, and pepper
  • 1 pound ground pork
  • 2 to 3 small shallots, minced
  • 2 cloves of garlic, minced
  • 1 teaspoon poultry seasoning
  • 2 teaspoon dried oregano
  • 2 teaspoon dried basil
  • 1/8 teaspoon nutmeg
  • Pinch of salt and pepper
  • SAUCE:
  • 1 (32-ounce) large can diced tomatoes
  • 1/4 cup water
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 tablespoons olive oil
  • 2 -3 roasted red peppers, chopped
  • 1 small yellow summer squash, chopped
  • 1 small zucchini, chopped
  • Salt and pepper, to taste


Servings 6
Preparation time 30mins
Cooking time 60mins


Step 1

Mix ground pork, minced shallots, minced garlic, poultry seasoning, dried oregano, dried basil, nutmeg and salt & pepper to taste. Form meatballs into 18-20 equal size meatballs (about 1/2" diameter). In a large pan on medium high heat, brown the meatballs on each side.

Mix all sauce ingredients, except squash. Reduce heat to low and top the meatballs with the sauce. Add squash and stir. Cover with a lid and let it cook for about 20 minutes, stirring occassionally.

Top the spaghetti squash with the meatballs and sauce and serve.


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