Spaghetti & Meatballs Nomato-Marinara

Our Nomato Sauce makes getting your spaghetti fix safe and easy while following an AIP diet. Simple, clean ingredients are the key to making our AIP Spaghetti and Meatballs Nomato-Marinara. One of the most important parts of this meal is the Spaghetti Squash. The key to cooking the squash is the water bath method our chefs use. The squash turns out perfect, the strands (or noodles) come out separate with a slight crispness that compliments the sauce just like gluten-filled pasta would. If you have never tried Spaghetti Squash you really should. If prepared correctly it is totally satisfying when needing a noodle fix. Try it today!

Spaghetti & Meatballs Nomato-Marinara
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  1. 2 containers POTG Nomato Sauce
  2. 2 whole spaghetti squash
  1. 1 # Ground grass feed beef
  2. 1 tsp. salt
  3. 1 T. minced garlic
  4. ¼ cup of finely minced onions
  5. 1 Tbsp. dry oregano
  6. ¼ cup coconut flour
  7. 4 oz. fresh spinach lightly cooked and then chopped
  1. For spaghetti squash, cut the squash crosswise, and scoop out seeds. Lay cut side down on a rimmed baking sheet and put about 1/4” of water onto the pan. Being careful not to spill it, place into a 400 oven for 35-40 minutes until the squash is starting to get a little golden brown looking on the outside and you can smell it cooking.
  2. Test with a sharp knife. If the knife penetrates through the skin into the squash and it is tender, then it is done.
  3. Remove and flip the squash cut side up with a pair of tongs.
  4. After it cools a bit, use the tongs or a large spoon to remove the spaghetti strands from the inside of the squash shells.
  5. While the squash is cooking, mix the ingredients for the meatballs together.
  6. Form into 1½ inch balls and put onto a greased baking sheet.
  7. Bake in the same oven with the squash until cooked through (155 internal temperature) about 15 minutes.
  8. Set aside.
  9. Heat the POTG Nomato sauce in a large saucepan.
  10. Place a nice mound of spaghetti squash on 4 plates, top with 2 meatballs then spoon the Nomato sauce over the top.
  11. Sprinkle with some fresh chopped basil if desired.
Paleo on the Go Test Kitchen

Click the links below to purchase products from the recipe:

Coconut Flour


Sea Salt