spaghetti squash and meatballs

These meatballs are the "fewer calories" variation of classic meatballs and pasta. Instead of pasta, I used spaghetti squash, the meatballs include a bunch of fresh herbs and spices, tomato sauce remains as tomato sauce. 

Spaghetti squash itself does not really taste like much. Therefore, the challenge is to combine it with flavourful ingredients: garlic, parsley, basil, paprika, cumin..salt, pepper.. even the meat juices add to the flavor of the sauce. Don't waste anything. 

Spaghetti squash and meatballs

1 spaghetti squash






500g  minced beef (grass fed, organic)

1 cup diced onions

1/2 cup chopped parsley

1 egg

salt, pepper

1 tsp cumin

1 tsp paprika powder

olive oil for the pan




1 can diced tomatoes

1 tbsp tomato paste

salt, pepper

5 garlic cloves

1/2 cup diced onions

1 tsp honey

1/4 cup fresh basil, chopped

preheat oven to 200C/400F

cut spaghetti squash into halves 

place halves upside down on a tray

pour some water onto the tray

bake for 35-45min


in the meantime add meatball ingredients into a ball and mix to combine

form small balls and set aside 

heat olive oil in a large pan

add meatballs and roast until golden brown (they don’t have to be completely cooked)


leave oil in the pan and add chopped onions, garlic and tomato paste

stir until onions are soft and tomato paste starts sticking to the pan

add tomatoes from the can, honey, fresh basil, salt and pepper

let simmer for 10-15 min (at this point you could blend the sauce to make it smoother - I prefer the chunks)

add meatballs and cook for another 5-10min

take out spaghetti squash

scoop out the strands with a fork

add tomato sauce and meatballs