Spaghetti Squash with Beef Meatballs

Spaghetti Squash with Beef Meatballs

By: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert

Tomato sauces can be quite unpleasant for those suffering with acid reflux. Plus, the added heavy carbohydrate of the noodles can be difficult to digest. I’ve lightened things up with this simple spaghetti squash recipe that can by enjoyed in place of the traditional spaghetti and meat balls.

For the squash:

  • 1 Large spaghetti squash
  • 1 Red sweet onion
  • 3 Cloves garlic
  • 1 Head Kale
  • 1 Cup Vegetable Broth
  • 1 Tbsp Oregano
  • 1 Tsp Thyme
  • 1 Tbsp coconut oil

For the meatballs:

  • 1 Lb Ground Beef
  • ¼ Cup Finely Chopped Parsley
  • ¼ Cup Finely Chopped Onion
  • 1 Egg
  • Salt and Pepper


  • Preheat oven to 375.
  • Cut spaghetti squash in half lengthwise and place in a glass-baking dish filled with 1 inch of water and place in oven for 40 minutes.
  • Mix together all ingredients for meatballs and cook over medium heat in a pan until cooked through (12-16 minutes depending on the size).
  • In a medium sized pan add coconut oil and sauté red onion and garlic until translucent. Add spices, broth and kale.
  • Scrape out flesh of the squash and add it into the pan.
  • Serve topped with meatballs.


Definitely up because of losing juices and maybe for other reasons too.


Sounds tasty! A definite must make. Do you cook you spaghetti squash facing up or down?

suzanne vienneau

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