Best healthy paleo and whole30 creamy spaghetti squash noodles with italian meatballs and alfredo sauce!

• 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

• 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

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.

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.

• 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

• 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

1. Preheat oven to 350F.
2. 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.
3. Bake meatballs on 350F for 25-30 minutes until cooked through.
4. 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.