Gluten Free Spaghetti and Meatballs

Spaghetti Squash and Meatballs 1024x680 Gluten Free Spaghetti and Meatballs

Who doesn’t like spaghetti and meatballs?! There is no better meal to LOAD your kids up on good-for-you veggies than gluten free spaghetti, especially when you make your own. And the flavor…oh, the flavor. Please don’t buy your pasta sauce in a jar. Once you find out how easy it is to make your own, you will never look back. And use what is in your garden if you are lucky enough to have one. Now that my zucchini and peppers are ready, they will be in the pot as well.

Spaghetti Squash
Cut the squash in half, scoop seeds out, place cut side down in baking dish with about 1/2 inch of water in the bottom. Bake at 375 degrees for 35 minutes. BE CAREFUL!! They are HOT!! If you can’t wait for them to cool down (I can’t) take a cloth napkin or clean towel to pick them up. Take a fork and scrape the “meat” of the squash out. POOF! Spaghetti!!

1 T oregano
1 t salt
1 t pepper
2 T ground flax seed
2 T almond flour (I grind my almonds in a coffee grinder)
1 egg
1/4 cup gluten free chicken broth, preferably home-made
3 lbs. ground turkey

Put all of it in a bowl, mix with your hands, and make walnut sized meatballs. Place on parchment lined cookie sheets. Bake at 375 for 40 minutes. Makes about 50 meatballs. I use half for the spaghetti and the kids are excited to have meatballs for lunch the next day.

1 T olive oil
1 onion
3 garlic cloves, minced
4 cups (or handfuls) baby spinach
8 oz. sliced mushrooms
2-14 oz. cans diced tomatoes
1-7 oz. jar tomato paste
1 T oregano
1 T basil
1/2 teaspoon sea salt

Heat the olive oil in a large pot over medium heat. Cook the onion, garlic, baby spinach and mushrooms in the oil until the spinach has wilted and the onion is tender and opaque. Add the tomatoes, paste, and spices. Bring to a small boil, then reduce to low and simmer for 15 minutes. Add the meatballs and simmer for 10 more minutes.

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7 Responses to “Gluten Free Spaghetti and Meatballs”

  1. September 25, 2012 at 7:30 pm #

    That looks delicious! Thanks for sharing it at Gluten-Free Wednesdays.

  2. jessymum
    September 30, 2012 at 4:18 am #

    OK – I love the meatball recipe – BUT I’m struggling with the idea of ‘squash spaghetti’… I’m Australian – so I think what you call squash we call pumpkin? … but still can’t work out how you can turn baked pumkin into pasta? … although I have a friend who swears by making zucchini pasta with her ‘spiralizer’.

    • Lisa
      September 30, 2012 at 9:17 am #

      Thank you! Spaghetti squash is not pumpkin, but another type of squash, just as zucchini is another type of squash. It is the approximate size of an American football and is yellow in color. Here is a link to what they look like. I hope this helps!!

  3. Sharareh
    November 13, 2012 at 8:46 pm #

    What can I substitute for the almond flour? gluten free alll purpose baking flour?!

    • Lisa
      November 14, 2012 at 6:43 pm #

      I just made these again the other night, and I’m not even sure the almond flour is necessary. You could add more flax, but I wouldn’t add flour.

  4. Sharareh
    November 14, 2012 at 7:15 pm #

    thank you so much Lisa!!

    • Lisa
      November 15, 2012 at 7:23 am #

      No problem! I hope you like them!

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