Go Back
Print Recipe
4.5 from 2 votes

Spaghetti Squash + Meatball Casserole

A paleo casserole that combines two favorites, spaghetti and meatballs. Grain free, gluten free and dairy free!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Main
Cuisine: Paleo
Servings: 4 -6
Author: the Whole Smiths


  • 1 spaghetti squash
  • olive oil
  • 1.5 lbs ground beef
  • 1 lb ground pork
  • 2 TBSP. chopped basil
  • 1 TBSP. ghee
  • 1/2 onion finely chopped
  • 3 cloves of garlic finely chopped
  • 1 tsp favorite seasoning I like 21 Salute by Trader Joe’s for this
  • 1 tsp salt
  • I can compliant tomato sauce I use Trader Joe’s for this one
  • 2 to matoes diced
  • 2 eggs


  • Preheat over to 375*
  • Cut spaghetti into quarters and scoop out insides
  • Drizzle olive oil into cavity of squash and season with salt and pepper
  • Place into baking dish and bake for 40 minutes
  • Meanwhile, add ghee to a clean sautee pan and heat on medium
  • Add chopped onions and cook until tender and starting to brown
  • Once onions have browned add garlic and cook an additional two minutes, remove from heat
  • In a large bowl thoroughly combine ground beef, pork, onions, garlic, basil, and spices
  • Form meat mixture into small balls about 1.5 inches in diameter
  • Add an additional 1/4 ghee to clean pan and heat
  • Once heated add meatballs into pan and cook
  • Don’t turn meat over until it has started to brown, otherwise you risk it sticking to the pan
  • Brown meatballs on each side
  • Cook meatballs through and set aside
  • Once squash is done, scoop out sides into a large bowl
  • Add tomato sauce, chopped tomatoes and eggs to bowl
  • Toss to combine thoroughly
  • Grease a ramekin with additional ghee and add mixture into them
  • Place 2-3 meatball into squash mixture
  • Bake for 35 minutes