Who doesn’t love a big bowl of spaghetti and meatballs? This is a weekly staple in most families, and is one sure way to get your little ones to eat!
Following a grain-free or low-carb diet (such as Keto or Paleo) can have a lot of positives like losing weight, healing your gut, or even helping to regulate blood sugar.
Kids can also benefit a lower carb/grain free diet (as long as they are eating enough calories) with similar benefits and the added bonus of improving conditions like ADHD, Autism, Aspergers, and more.
Many Paleo households think that they have to give up this comfort meal, but that simply isn’t true! Even if you are avoiding nightshades or following an Autoimmune Paleo Diet (AIP), you can still replicate a satisfying and delicious spaghetti and meatballs meal!
This recipe uses spaghetti squash instead of traditional spaghetti noodles. This ultra unique squash actually flakes into spaghetti like strings when cooked.
Low carb, grain free, high in lots of vitamins and minerals, and super delicious!
Instead of traditional tomato sauce, which can cause painful inflammation in the gut and joints for many people with sensitivities to nightshades, this recipe uses beets and carrots to mimic a traditional red sauce.
I’ve purposely kept the sauce simple, using just garlic, onions and fresh basil for seasoning to avoid all of the common allergens. Feel free to add any other spices or ingredients to play with the flavor.
I’ve also based this recipe on preparation in the “Instant Pot,” but I have included some modifications if you don’t have this amazing kitchen gadget!
As a side note, if you DON’T own an “Instant Pot,” you should! This versatile kitchen tool does it all…literally! I use mine daily and would buy another in a heartbeat if it ever needed to be replaced.
This recipe is really a framework, so play around with it and add or modify ingredients as needed! Lastly, enjoy!
Paleo Spaghetti with "Nomato" Sauce and Meatballs
Low carb, grain free, and kid-approved! Instead of traditional tomato sauce, this recipe uses beets and carrots to mimic a traditional red sauce. Pasta noodles are replaced with low-calorie spaghetti squash. The end result is a delicious and nutritious spin on traditional spaghetti and meatballs.
- 1 large spaghetti squash
- 1 medium onion
- 5 garlic cloves
- 5 medium beets
- 5 large carrots
- 1 pound ground beef grass-fed and organic if possible
- sea salt to taste
Preheat oven to 350 degrees Fahrenheit.
Cut spaghetti squash in half lengthwise and remove seeds.
Place the cut squash face down on a large baking tray and fill with 1 inch of water.
Bake squash for 45 minutes or until the top is soft to the touch.
Roll ground beef into balls approx. 2 inches in diameter and place them on a well oiled baking tray (or alternatively use a mini muffin pan).
Bake the meatballs for 35-40 minutes on the lower rack under your squash.
While squash and meatballs are baking, peel and chop the onion, garlic, beets and carrots.
Set your "Instant Pot" to the sauté function and lightly brown the garlic and onions.
Add the rest of the ingredients to the pot along with 2 cups of water or bone broth.
Secure the lid on the "Instant Pot" and set the timer to 20 minutes using the "manual" pressure cook function.
(If you do not have an "Instant Pot," you can make the sauce by sautéing the garlic and onions in a pan and cooking the vegetables in a sauce pot).
Once the squash is finished baking, use a fork to gentle pull the noodles from the flesh.
When the sauce has finished cooking, you can either use a hand immersion blender to puree the sauce right in the pot or else transfer the cooked vegetables to a blender or food processor to puree the sauce to your desired consistency (I like to leave it slightly chunky).
Serve the "nomato" sauce over your spaghetti squash noodles and top with meatballs.