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If you’re like me, no matter how long you’ve been eating Paleo, there will always been meals that you’ll miss or get random cravings for. Hopefully, you’re able to find a Paleo version of whatever that meal is. I probably get those cravings more often than most because I am surrounded by all different kinds of food while working at the fire station. My shift has a vegan, a human garbage disposal, a traditional meat and potatoes guy, and me – the Paleo guy. The complete randomness of meals that are eaten here on a daily basis is quite impressive, but that’s another story!

Today my random craving was spaghetti and meatballs. Random, right? Luckily, I have had his craving and knew exactly what I was making for dinner: Spaghetti Squash and turkey meatballs. If you’ve never had it before, spaghetti squash is very tasty and is a great substitute for pasta of any kind. Here’s how I made it:

Spaghetti Squash and Turkey Meatballs


  • 1 spaghetti squash
  • 1 pound of lean ground turkey
  • 1/2 small onion, diced
  • kosher salt and pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1 tablespoon coconut oil
  • Pasta sauce (homemade or jarred – just be careful of the ingredients)
  • 1 cup diced mixed vegetables (optional)


  • Start by cutting the spaghetti squash in half, lengthwise. Scoop out all the seeds and stringy parts and place cut side down in a 13″ x 9″ baking dish filled with 1/2-inch of water. Place in a pre-heated 350* oven and bake, uncovered for 45 minutes.
  • Meanwhile, in a large mixing bowl, mix together the ground turkey, onion, and Italian seasoning. Form the ground meat into 2-inch balls.
  • Heat the coconut oil over medium head in a large saute pan and add the meatballs. Cook over medium heat until cooked through, about 3 minutes per side (Don’t worry, they’ll end up looking more like meat-tetrahedrons rather than meat-balls, but they’ll still taste great!).
  • When the meatballs are cooked through, add in any vegetables (if desired), and cook until soft.
  • Add the pasta sauce and continue to cook over medium-low heat until warm.
  • Remove the squash from the oven and move to a plate or cutting board with a pair of tongs, placing face up. shred the squash with a fork from side to side. This will cause the pasta-like squash to shred like spaghetti noodles.
  • Top the squash with the sauce and meatballs and enjoy!

*Note: Another method to cook the squash is to cover the squash with plastic wrap and microwave, cut side up, for seven minutes.

If you’ve never had spaghetti squash, give it a try. I guarantee you’ll be surprised! It is a perfect substitue for pasta and will help you stay on track when you get a craving. Here’s some more information on spaghetti squash

What other substitutes do you use for those cravings? I would love to know what else I should be trying.