Meatballs Atop Spaghetti Squash

A few of our dedicated gym members have been completing the 30 day Paleo challenge with some fantastic results. We’d love to share this super easy Paleo-inspired recipe with you …

Serves 4
Prep: 20 min.
Cook: 40 min.  


  • 2 spaghetti squash, halved and seeded
  • 1 lb. ground pork, veal, beef or a combination of the three
  • ½ onion, chopped
  • ½ cup white mushrooms, finely chopped
  • 1 egg
  • ¼ tsp dried oregano
  • ¼ tsp dried basil
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp honey
  • ½ tsp salt
  • ¼ tsp pepper


  • 1 tbsp olive oil
  • 8 oz white mushrooms, sliced
  • 1 tsp dried thyme
  • 1 cup beef broth
  • ¼ cup red wine


  1. Preheat oven to 360 F
  2. In a large bowl, combine meat with onion, mushrooms, egg, spices, honey and season to taste with salt and pepper. Mix well to ensure consistency.
  3. Using a large spoon and your hands, roll approximately 16 2inch meatballs. Place on a baking sheet spaced out and cook for 25 minutes or until juices run clear.
  4. While the meatballs are cooking, saute sliced mushrooms in the olive oil in a large skillet over medium heat. Do so for approximately 5 minutes, or until mushrooms are golden brown.
  5. Once the meatballs are cooked, add them to the pan, along with the thyme and beef broth. Simmer for 5 minutes.
  6. Add the wine to the skillet and continue cooking for a few minutes to combine flavours.
  7. Places squash in a microwave with rind-side up. Allow to cook on high for 6 to 8 minutes, or until center is tender.
  8. Fill the centre of the squash with the meatballs and sauce.
Recipe sourced from
By |2016-06-15T10:49:52+00:00June 12th, 2016|Blog|0 Comments

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