I will admit, with all of the excitement in my life over the past month, I’ve fallen off the Paleo wagon (and gained back my five pounds lost). This week I’m trying to settle into a routine and get back to a healthier eating place – here’s a great, satisfying recipe that resembles pasta with meatballs, but is much more veggie-based.


1 lb. boneless, skinless chicken breasts
1 bunch baby spinach
1 egg
4 tbsp. gluten-free bread crumbs
2 tbsp. Italian herb blend
2 spaghetti squash
1 jar prepared marinara sauce

Preheat oven to 450. Use a knife to cut slits in the squash, then place on a baking sheet. Bake for 60 minutes, remove and let cool until you can handle. Turn oven down to 350 degrees.

Chop spinach in food processor and place in a large bowl. Place chicken in food processor and pulse until a mince is created – about 20 pulses. Add chicken, egg, spices and breadcrumbs to bowl. Using your hands, combine all ingredients. Form meatballs and place on a baking sheet. Bake for about 30 minutes.

Cut squash in half the long way and remove seeds. Using a fork, scrape out meat of squash, which will look like spaghetti. Heat marinara sauce in a saucepan over medium heat. Top spaghetti squash with marinara and meatballs.