Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)

When I decided to go grain-free, because of food allergies, I knew I would miss pasta dearly. I heard that many people really love spaghetti squash and that it was a decent replacement for pasta. Learning to love spaghetti squash was a challenge and in all honesty, my family is not on-board with it. I have never gotten them to like it, or zoodles, no matter how many recipes I have tried to serve them. But this Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb) was perfect for me.

So, when I make spaghetti squash, it’s just for one person. Moi. The squash ends up for Me, myself, and I, which means, I am still making dinner for everyone else, too. Now, I don’t like to be a short order cook, but my younger kids are still adjusting to our new way of eating. Vegetables can be hard for them. With that in mind, I wanted to create a dish that was all-inclusive, and was easy enough to pull-off so that I could still make dinner for everyone else.

I took one squash, cut it cross-wise, liberally coated it in flavored olive oil and spices, added red sauce, pre-cooked meatballs, and a bit more sauce, and threw it in the oven for an hour, while I cooked a good ol’ spaghetti and meatball dinner for the rest of the family.

I really love the flavor of Burroughs Family Farms Basil Olive Oil for this. It added a bit more Italian flair to the dish. Burroughs Grass to Gold Goudawould be a great addition to this recipe. Any red sauce will work with this recipe, and for pre-cooked meatballs, I love Aidell’s basil and garlic meatballs, for a quick-fix.

Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)

Author: Kindra A. Pigott-Franzen, Bon Appetit Paleo Recipe type: Italian, Low Carb

Serves: 2 servings


  • 1 Small Spaghetti squash, cut cross-wise into two halves**

  • 2 T Burroughs Family Farms Basil Olive Oil

  • 1 T Spice Hub veggie seasoning

  • 2 C red sauce

  • 8 pre-cooked meatballs


  1. Preheat oven to 400F.

  2. Cut spaghetti squash cross-wise.

  3. Remove seeds and innards.

  4. Drizzle both halves of spaghetti squash with basil oil oil.

  5. Sprinkle with veggie seasoning.

  6. Add ½ C red sauce to each half of squash.

  7. Put 4 meatballs in each half of squash.

  8. Top with remaining sauce.

  9. Bake for 60 minutes.

  10. **I eat one half for dinner and save another half for lunch the next day.

NotesYou can add cheese to this recipe, if you are doing a low carb high fat or keto diet, for added yumminess. Burroughs Family Farms Grass to Gold Gouda would be a great match. Just add after 45 minutes in the oven, sprinkle cheese over meatballs and sauce, then add to oven for 15 more minutes.