So you ditched that package of high-carb pasta from your pantry, now learn to love nature’s healthy noodles: spaghetti squash.

If you haven’t yet tried spaghetti squash then you’re in for a real treat. A pile of tender spaghetti squash strands piled high with protein and veggie meatballs makes the mint fitness meal.

INGREDIENTS (serves 12)

  • 1Kg lean, organic, grass-fed earth beef
  • 500gr lean, sweet turkey sausage
  • 4 celery stalks, diced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 3 eggs
  • 1/2 cup almond meal
  • 2 tablespoons dried oregano
  • 1 teaspoon garlic powder
  • dash of salt and pepper
  • optional: handful of olives

For the sauce:

  • 500ml can diced tomatoes
  • 1 can tomato paste
  • splash of white wine
  • 2 cups fresh basil, chopped
  • 6 garlic cloves, chopped
  • dash of salt and pepper

For the noodles:

  • 1 spaghetti squash


  • Preheat oven to 190.556°C.
  • Wash squash and poke all over with a knife.
  • Place directly on the middle oven rack and bake for 1 hour.
  • Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds.
  • Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
  • Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.
  • Combine all of the sauce ingredients into a medium bowl and mix well.
  • Cook with crock pot: place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours.
  • Cook with hob: place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
  • Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.