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?
Paleo Spaghetti Squash Italian Meatball Alfredo
Ingredients
- 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
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.
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.