Dr. Dawna Ara, DACM

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Spaghetti Squash & Meatballs: Comfort Food You Can Feel Good About

Oh spaghetti and meatballs how I love thee, especially when you don't hurt my tummy. I am so happy to have found vegetable based grain-free noodles. My life just wasn't complete without you. 

  • Spaghetti Squash Noodles
  • Marinara Sauce
    • 6-8 roma tomatoes with the seeds removed
    • 1 shallot finely chopped
    • 1 carrot diced
    • 4 garlic cloves
    • 1/2 tablespoon of butter
    • 1/2 tablespoon of extra virgin olive oil
    • fresh thyme
    • fresh oregano 
    • salt & pepper to taste
  • For Meatballs
    • 1 pound grass fed organic ground beef
    • 1/2 shallot finely diced
    • 2 button mushrooms finely diced
    • 2 cloves of garlic minced
    • 1 egg
    • 1/2 teaspoon smoked paprika 
    • 1/2 teaspoon fennel seeds
    • 1 teaspoon of sea salt
    • 1/2 tablespoon of fresh thyme
    • 1/4 cup of fresh parsley
    • 1 teaspoon garlic powder
    • cracked pepper 
    • 1 - 2 tablespoons of butter
    • 1 - 2 tablespoons of extra virgin olive oil

Make a batch of spaghetti squash noodles and set aside.

Marinara Sauce

First cut your tomatoes in half. You don't want the sauce to be watery so squeeze out the seeds and extra juice. Once they are deseeded you can dice them up. Add your butter and olive oil to a warm sauce pan. Once melted sauté the shallots until they start to sweat. Turn the heat to medium low and add your garlic and carrots. Cook for a minute or two until the carrots are soft being sure to stir often so the garlic doesn't burn. Last add your deseeded tomatoes to the sauce and simmer for 15 – 20 minutes or until the tomatoes break down and a thick sauce has formed.  Season as needed. 


In a large mixing bowl add the garlic, shallots, mushrooms and spices and mix together.

Next add your ground beef and egg and gently combine all the ingredients.

Divide the mixture into 2 equal parts. Keep dividing your mixture apart until you have pieces that are roughly 1 1/2 - 2 inches. Roll the patties in the palm of your hand until a uniform ball forms. 

Heat up a frying pan. When the pan gets hot, turn down the heat to medium high and add your butter and olive oil. Once melted add your meatballs one by one until the pan is full.

Be sure not to overcrowd them as this will affect how they cook. Turn the meatballs over until they are browned on all sides and meat is cooked throughly. 

Next add the sauce into the frying pan and give it a couple good stirs.

Serve over your spaghetti noodles. Garnish with fresh chopped parsley.

 I hope you like this recipe as much as I do. Try it and let me know what you think! 


About Dr. Dawna Ara, DACM
Dr. Dawna Ara is an acupuncturist, herbalist, functional medicine practitioner, a mom, wife, writer, foodie and nature lover. She teaches her patients how to live a healthy lifestyle.