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Best healthy paleo and whole30 creamy spaghetti squash noodles with italian meatballs and alfredo sauce! A delicious healthy paleo, dairy free, and whole30 recipe that can be made a head and frozen.
I’m surprised I haven’t shared this recipe yet!
I was looking through my recipe index and discovered this little gem hiding away.
Couldn’t be more psyched to share this delicious and easy Whole30/paleo recipe with you guys today.
Everything about this dish is so simple, family-friendly, and nourishing. It’s just one of those home-cooked meals that makes you feel all warm and fuzzy inside. Comfort and happy overload warning!
Only downside to this recipe is- you will want to have more than one serving! Take it from a noodle fan, it’s never enough. 🙂
This season has been a different kind for me lately.
I’m taking a step back and evaluating some things in my life and just really enjoying the simple daily tasks.
With that being said, I haven’t come up with too many new recipes lately.
Instead I’ve really been drawn to eating whole foods in their simplest chill organic form.
I’m enjoying the simplicity of eating raw fruits and vegetables by the handful for every meal.
Loads of whole tomatoes, avocados, salads and a lotta smoothies going on over here.
All about that alfredo!
Every once in a while though, I want to switch things up from my weekly ritual of smoothies, salads, and more green things.
…And when I do, recipes like these hit the spot for sure!
These creamy alfredo noodles are made with my favorite plant based cream sauce.
With lots of herby goodness and tender spaghetti noodles, this dish makes family dinners something I think about all day. 😉
Also, this meal can be prepared ahead of time and stored in the freezer in single serving zip locks, then reheated at your convenience. Did someone say fast food?
More like this:
Bast Asian Garlic Paleo Noodles
2 Ingredient Paleo Gnocchi in Spinach Cream Sauce
Ranch Chicken and Cauli Rice Stuffed Peppers
Print Recipe
Best healthy paleo and whole30 creamy spaghetti squash noodles with italian meatballs and alfredo sauce! A delicious healthy paleo, dairy free, and whole30 recipe that can be made a head and frozen.
Ingredients
Meatballs
- 1 pound ground hamburger
- 2 large eggs
- 3/4 cup fresh basil chopped
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 1/4 cup sun dried tomatoes chopped
- 1 teaspoon sea salt
- 1/4 teaspoon red chili flakes
Spaghetti
- 1 cup cashew cheese sauce recipe link in notes
- 1 can full fat canned coconut milk
- 1 medium cooked spaghetti squash see notes on how to cook
Info
| Cook Time | 20 minutes |
| Prep Time | 15 minutes |
| Servings | servings |
| Course | Main Dish |
Votes: 10 Rate this recipe!
Rating: 4.3
You:
Recipe Notes
How to bake spaghetti squash:cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Recipe for cashew cheese sauce here.
Info
Votes: 10 Rate this recipe! Recipe Notes How to bake spaghetti squash:cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon. Recipe for cashew cheese sauce here. | Ingredients Meatballs
Spaghetti
|
Instructions
Preheat oven to 350F.
In a medium bowl add ingredients for meatballs and kneed until combined. Form 16 meatballs and place on a baking tray lined with parchment paper.
Bake meatballs on 350F for 25-30 minutes until cooked through.
In a sauce pan whisk together cashew cheese sauce (recipe in notes above) and coconut milk. Heat on stove until warm. Then serve over spaghetti squash noodles and meatballs.
Nutrition Facts Paleo Spaghetti Squash Italian Meatball Alfredo Amount Per Serving Calories 559Calories from Fat 324 % Daily Value* Total Fat 36g55% Saturated Fat 14g70% Trans Fat 0.3g Polyunsaturated Fat 5g Monounsaturated Fat 14g Cholesterol 108mg36% Sodium 771mg32% Potassium 640mg18% Total Carbohydrates 31g10% Dietary Fiber 6g24% Sugars 11g Protein 28g56% Vitamin A47% Vitamin C33% Calcium12% Iron42% * Percent Daily Values are based on a 2000 calorie diet. |
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8Comments
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1 Aimee Reply
I might have to try this! I already make a mean paleo meatball but adding the spaghetti squash and cashew sauce would put it over the top. Thanks for sharing this with everyone!
2 Lindsay Davis Reply
WHAAAAAAAAAAAAAAAAAAT this looks lethal ~ SOOOOOOOOO bleepin my soul is swirling with anticipation! Bringin back soul all the way whole !!! How lucky I am to have gone down a paleo rabbit hole on the world wide web and find u ! < < > > It’s a good day … thanks for making it taste ridiculous. Xx
3 Alexandra Reply
Great recipe, loved the spaghetti squash and the sauce however I believe the recipe called for too much basil in the meatballs. I only used about 1/4 of a cup and it was still way too much
4 Kaylie Reply
Thank you Alexandra, sorry it was too much basil for you.
5 Shelley Reply
I’m having trouble finding the recipe for the cashew cheese sauce. I don’t see it in the recipe notes and the link doesn’t take me to it either. Help please 🙂
6 Kaylie Reply
Here it is: https://paleoglutenfree.com/recipes/5-minute-cashew-cheese-sauce/
7 Mercy Reply
So delicious! I was really excited to start eating and totally missed the step of warming coconut milk in with the cashew sauce. Oops. It was still super tasty!
8 Kaylie Reply
Great to hear Mercy! 🙂
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