Paleo Spaghetti Squash with Meatballs
Vegan “meatballs” served on a bed of spaghetti squash, smothered in marinara sauce. Paleo-friendly and undeniably satisfying.
Ingredients
- 1 medium spaghetti squash
- 1 cup cooked quinoa
- 1 cup almond flour
- ½ cup nutritional yeast
- 2 tbsp ground flaxseed
- 1 tbsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup marinara sauce make sure it's sugar-free
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (or 200°C for our non-American friends).
- Cut spaghetti squash in half, scoop out the seeds, and brush with olive oil. Roast on a baking sheet for 35-40 minutes.
- While squash roasts, mix quinoa, almond flour, nutritional yeast, flaxseed, oregano, garlic powder, salt, and pepper in a bowl.
- Form the mixture into meatball-sized balls and bake for 15 minutes at 400°F.
- Warm marinara sauce in a pot.
- Once squash is roasted, scrape out the spaghetti strands with a fork. Serve with meatballs and marinara sauce.
- Garnish with fresh herbs if you’re feeling like a Pinterest queen.
Notes
📊 Nutritional Values (per serving)
- Calories: 220
- Total Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 8g
💪 Vitamins & Minerals (per serving)
- Vitamin A: 25%
- Vitamin C: 20%
- Iron: 15%
- Magnesium: 12%
- Folate: 10%
💁♀️ Notes & Tips to Elevate the Flavor
- Want more protein? Add some chickpeas to the meatball mix.
- Feel free to swap marinara with pesto for a little twist.
- Top with vegan cheese if you're craving that melty experience.
- Serve with a side salad to get your greens on!