Blog Recipes


May 14, 2014

One of my boyfriend’s favorite meals is spaghetti and meatballs.  And it’s a staple in many homes and restaurants… not to mention delicious.

And while it’s OK to enjoy this meal from time to time, a typical bowl of spaghetti and meatballs can contain some unhealthy components. Think processed, white carbs, gluten, sugar, saturated fat… not to mention it’s a less-than-ideal food combination (carbs & meat), which is very hard on your digestive system (and good digestion is the KEY to weight loss, energy, glowing skin, etc.).  So again, I’m not saying this traditional meal is entirely off limits, but enjoy it as a once in awhile splurge, and instead, indulge in a healthier version- like my Spaghetti Squash & Chicken “Meatballs”- that you can eat on a regular basis without any guilt…while still eating clean, losing weight, and satisfying your cravings.

Spaghetti Squash & Chicken “Meatballs”

-serves 2-


1 spaghetti squash

1 package vegetarian fed, free- range ground chicken

1 medium zucchini

2 celery stalks

1/2 cup almond meal

1 organic, free- range egg

2 cups organic, no sugar added tomato sauce

3 tbsp nutritional yeast

olive oil

sea salt

garlic powder

Chicken “Meatballs”:

1. Preheat oven to 350 degrees

2. In a food processor, chop up zucchini and celery

3. In a large bowl, add the ground chicken, chopped veggies, and 1 egg.  Mix together, gradually adding in the almond meal. Add sea salt and garlic as desired (I suggest about 1/2 tsp salt and 1-2 tsps garlic)

4. Line a baking sheet with aluminum foil. Create “meatballs” from the chicken mixture and place on the baking sheet (should make about 8 balls).

5. Cook for about 15 minutes, flip over, and bake another 15 minutes until browned. If you’re  baking in the oven only- bake a little longer, until fully cooked. Otherwise, put the chicken balls in the crock pot, add tomato sauce, and cook on low until dinnertime.

Spaghetti Squash:

1. Preheat oven to 350 degrees

spaghetti squash and chicken balls

2. Cut the spaghetti squash in half, lengthwise and coop out the seeds.

3. Place both halves on a lined baking sheet and drizzle with olive oil and sea salt.

4. Bake for about 25 minutes, then remove from oven and let cool

5. Scoop out the “spaghetti” (inside) from squash, add to a sauce pan with olive oil, and cook on medium.

6. Add the nutritional yeast, sea salt, and garlic, gradually stirring.

Plate your dish with spaghetti and top with meatballs. Sprinkle with a little extra sea salt and nutritional yeast (if desired) and enjoy!!



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