Paleo Spaghetti and Meatballs

Spaghetti and meatballs is an American classic.  Unfortunately the traditional recipes are high in unhealthy carbohydrates.  This recipe is paleo-friendly and not lacking in flavor.  It is quick and easy just like the spaghetti and meatballs your mom used to make.

Prep Time:
10 minutes

Cook Time:
15 minutes

Ready In:
25 minutes


  • 1 tablespoon(s) ghee or grass-fed butter
  • 1 lbs uncooked Italian sausage
  • 1 large spaghetti squash
  • 1/2 jar of gluten-free spaghetti sauce


Cut the spaghetti squash in half and bake rind side up about 30 to 40 minutes at 375 F or microwave 6 to 8 minutes (let stand for a few minutes afterwards).  Scrape out the inside of the squash, creating "noodles".

Take the sausage out of the casing and rolled them into little meatballs.  Melt a tablespoon of ghee in a large cast iron skillet over medium heat. When the pan is hot, fry the mini meatballs in a single layer in the pan until they are browned on all sides.  Add half the jar of spaghetti sauce and bring to a boil.

Cover the pan and simmered the sauce on low for about 5 minutes.

Add the spaghetti squash noodles to the pan.

Cover the pan and simmer the sauce and noodles for a few minutes until the noodles are tender.


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