Paleo Spaghetti Squash Italian Meatball Alfredo

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.

  • 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
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Paleo Spaghetti Squash Italian Meatball Alfredo

  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.

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