Whole30 Spaghetti Squash & Meatballs with Spicy Cashew Cream
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Clean take on a classic favorite with a decadent spicy cashew cream sauce which makes the meal!
Recipe type: Dinner
Serves: 4
Cashew Cream Sauce
  • Raw Cashews 1 cup (120 g)
  • Water .25 cup (60 ml)
  • Crushed Red Pepper .5 tsp (can adjust to taste preferences of course)
  • Salt .5 tsp
  • Pepper .5 tsp
Spaghetti Squash/Pumpkin Spaghetti
  • Spaghetti Squash 1 each
  • Olive Oil to drizzle
Meatballs with Tomato Sauce
  • Ground/Minced Beef 1 lb (400 g)
  • Minced Garlic Clove 2 each
  • Almond Flour .25 cup (28 g)
  • Egg 1 each
  • Dried Basil .5 tsp
  • Dried Parsley 1 tsp
  • Oregano 1 tsp
  • Crushed Red Pepper .25 tsp
  • Plain Tomato Sauce/Passata 1 cup (250 ml)
  • Plain Canned/Tinned Chopped Tomatoes 14.5 oz (400 g)
  • Small handful of Fresh Basil, roughly chopped
  • Olive Oil 1 tsp
Cashew Cream Sauce
  1. Start by soaking the cashews in a small bowl with enough water to cover for at least 4 hours or up to overnight. The longer you allow the nuts to soak, the creamy the final consistency.
  2. Drain and rinse the cashews, then add to a blender with the water , crushed red pepper, salt and pepper and blend until smooth and creamy. Adjust seasonings to taste.
Roasted Spaghetti Squash
  1. Preheat the oven to 375 F/190 C.
  2. Carefully cut off the stem end of the squash.
  3. Score the squash by slicing it vertically with a paring knife to start.
  4. Starting in the middle of squash and using a chef's knife, slice through the squash to the end and then back to the middle down the other side.
  5. Scoop out the seeds and then drizzle the insides with olive oil.
  6. Place the squash in a baking pan insides down and bake for about 45 minutes.
  7. Remove from oven and allow to cool for at least five minutes.
  8. Using an oven mitt to hold the squash and scrape the insides out with a fork to remove the spaghetti like strands.
  9. This can be prepared in advance and kept refrigerated to speed up the process.
Meatballs with Tomato Sauce
  1. Preheat the oven to 350 F/180 C.
  2. In a medium bowl, whisk the egg and then add the ground beef, minced garlic, almond flour, dried basil, parsley, oregano, and crushed red pepper. Mix well to combine.
  3. Heat a cast iron skillet (or another pan which can be transferred to the oven) over medium high heat and add 1 tsp olive oil to the pan
  4. Scoop the mixture into heaping tablespoon size meatballs (there should be about 14 - 16) and then add the meatballs to the pan being careful not to overcrowd
  5. Brown the meatballs on both side, carefully flipping about 2 minutes per side.
  6. Pour the tomato sauce/passata, chopped tomatoes, and fresh basil over the meatballs and transfer to the oven.
  7. Bake the meatballs for 30 minutes.
Put it all together!
  1. Scoop the spaghetti squash (or alternative pasta option - zoodles are also great!) onto the plates, add meatballs and a couple scoops of the tomato sauce. Top with the cashew cream and sprinkle extra crushed red pepper and/or basil as so desired.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/07/24/spaghetti-and-meatballs/