Spaghetti Squash & Meatballs Marinara!
Spaghetti squash is a great substitute for grains when going Paleo and tastes great with my meatballs marinara recipe. I like to make this for family gatherings or pot lucks because you can make a lot in a short amount of time and everyone enjoys it!
I cook the spaghetti squash in my crockpot for a few hours while I batch cook other meals. You can also cook it in the oven, but there’s just something about the simplicity of the crockpot – plus it’s easier to cut open the squash after it’s been cooked.
For the meatballs, I like to combine beef and chicken sausage (you can also do pork sausage). Be sure to buy grass fed organic beef for more nutrients and flavor. They cook in 20 minutes making this pretty easy to make. I also use Rao’s Homemade Sensitive Marinara to keep this low FODMAP because it just tastes amazing and doesn’t contain garlic or onions! It’s slightly sweeter than typical marinara sauces since they add carrots. I really like the flavor of this sauce and continue to use it even after a low FODMAP diet.
Give this recipe a try for a quick weeknight dinner.
- Try the Recipe -
Spaghetti Squash & Meatballs Marinara
More meatballs, please!
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Yield18-20 meatballs
- Serving Size6-8
- 1 lb organic, grass fed 85% ground beef
- 1 lb ground chicken or pork sausage
- 2 organic spaghetti squash
- 1 bunch fresh basil
- 1 jar Rao's Homemade Sensitive Formula Marinara Sauce
- 1 tsp Italian seasoning
- salt and pepper, to taste
- 1 tsp garlic powder (omit for low fodmap)
Heat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil.
Combine beef and chicken sausage together in a bowl. Add 1 tsp Italian seasoning and salt and pepper (you decide how much you like). Form into small balls about 1″ to 1.5″ big. If you make them bigger they’ll need to cook longer.
Makes about 18-20 meatballs.
Place them on the baking sheet and cook for 20 minutes. While the meatballs are cooking, heat the Rao’s marinara sauce in a saucepan on the stovetop. Cook over low heat for about 10 minutes.
Combine sauce and cooked meatballs together in a glass dish that you’ll serve from or store them in.
You can combine the meatballs with any veggie, zoodles or spaghetti squash.
If using spaghetti squash, cook in a crockpot with 1/2 cup water on HIGH heat for 2 – 3 hours (longer cook time will make squash softer and less time will make it more crunchy). I usually make it on the weekend to have ready during the weeknights.
Top with fresh basil if desired.