This paleo version of spaghetti and meatballs brings the classic flavors of Thailand to your plate in a relatively quick to throw together dinner that’s both hearty and tasty.

gluten-free, paleo

Paleo Thai Spaghetti & Meatballs

For the spaghetti

1 spaghetti squash

For the meatballs

1 lb. ground chicken
1/2 bunch chopped scallions
1/2 inch grated ginger
2 clove grated garlic
1/2 grated shallot
2 Tbsp. sesame seeds
1 tsp. baking soda dissolved in 1 Tbsp. warm water
1 Tbsp. fish sauce
1 Tbsp. coconut aminos

For the sauce

2 Tbsp. sunflower seed butter
2 Tbsp. sesame oil
1 Tbsp. lime juice
2 Tbsp. fish sauce
2 Tbsp. coconut aminos
1/2 inch grated ginger
1 clove grated garlic
1/2 grated shallot
1 Tbsp. sesame seeds

First, halve your spaghetti squash (lengthwise for shorter noodles; widthwise for longer), scoop out the seeds and stringy guts, poke a couple holes per side, add cut-side down to a dish with a little water standing in it and cover tightly with saran wrap. Microwave on high 30 minutes or until tender. Uncover (carefully!) and let cool. Shred with a fork when cooled to make the noodles.

While the spaghetti is going, make the meatballs.

Combine all meatball ingredients in a large bowl and knead to combine.

Heat a Tablespoon or two of your favorite fat (I used coconut oil) over medium-high heat in a large pan.

Take the meatball meat, form into one-inch meatballs (as well as you can – my mix was a little wet and sticky so my meatballs were more like formed splats than round balls but were still tasty), and saute until browned and cooked through.

Set aside on a paper towel and cook batches until you are out of meat mixture.

While your last batch is going, make your sauce by whisking all sauce ingredients together in a small bowl.

To serve, toss the spaghetti with the sauce and portion, topping with meatballs.

Serves 2 for dinner with enough meatballs left over for lunch