Hawaiian Spaghetti

best hawaiian spaghetti recipe

Let’s give your tired old spaghetti a taste of the tropics…

Delight in the Unexpected

As humans we secretly love it when something takes us by surprise.

Why? Because clichés are boring.

It’s dull to find out that the spinster on your street is living with a dozen cats behind her closed curtains.

You *yawn* when seeing two police officers pull up to the local dive donut shop.

And you shake your head and roll your eyes when the pretty new blonde walks into class, surely there to bring down the grading curve.

How would you react to the fact that the spinster is training a pair of white tigers behind those closed curtains for an act that she’s planning to take on the road?

And how about those two cops at the donut shop? You thought they were there for a mid morning sugar rush, but they have been staking out the place for months and are about to bust the owner who is the leader of a drug ring.

Oh and the pretty blonde who just walked into class? She a visiting professor from MIT. You don’t want her anywhere near your grading curve.

Life is richer when lived outside of stereotypes.

This applies to your dinner as well! Sure, spaghetti and meatballs have been served for dinner for hundreds of years, but that doesn’t mean that your next spaghetti and meatball dinner should fall into the cliché of: white starchy noodles, flat tasteless red sauce, and plain brown meatballs. How boring for your taste buds!

Enter this curious new recipe for Hawaiian Spaghetti…served over a pile of canary yellow spaghetti squash noodles, the sauce is dotted with fresh pineapple, red onions and bell peppers, and the meat balls are made with spicy pork. It’s nothing like a normal bowl of spaghetti, and it’s every bit as exciting as it sounds.

Go on…delight in the unexpected.

Hawaiian Spaghetti
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6

For the Meat Balls
  • 2 Tablespoons olive oil
  • 1 yellow onion, chopped
  • ½ teaspoon garlic, chopped
  • 2 teaspoons sweet paprika, ground
  • 2 teaspoon 5-spice powder, ground
  • 1 lb chorizo
  • 1 lb pork, ground
  • 2 Tablespoons blanched almond flour
  • 2 Tablespoons nutritional yeast
  • ¼ teaspoon fresh parsley, minced
For the Spaghetti Squash
  • 2 spaghetti squash
  • dash of sea salt and black pepper
  • 1 Tablespoon coconut oil
For the Pineapple Spaghetti Sauce
  • 1 Tablespoon olive oil
  • 1 red onion, sliced
  • 1 green bell pepper, sliced
  • 1 cup fresh pineapple, sliced
  • 25 oz jar spaghetti sauce

For the Meat Balls
  1. Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil.
  2. In a small skillet, over medium heat, sauté the olive oil, onion, garlic, paprika and 5-spice. Sauté until the onions are soft.
  3. Combine the onion mixture with the remaining ingredients in a large bowl. Mix until fully combined. Form golf ball sized meatballs and place in the prepared casserole pan. Bake for 25 minutes or until cooked through.
For the Spaghetti Squash
  1. Preheat the oven to 450 degrees F. Cut the spaghetti squash in half, lengthwise and scoop out the seeds.
  2. Rub the inside of each spaghetti squash half with coconut oil and sprinkle with sea salt and black pepper. Place, cut side down, on a baking sheet and bake for 45 minutes, or until tender.
For the Pineapple Spaghetti Sauce
  1. In a large skillet over medium high heat, sauté the red onion and green bell pepper in the olive oil. Once soft, add the pineapple and sauté for another three minutes. Add the spaghetti sauce and bring to a simmer.
  2. Add the meatballs into the sauce and continue to simmer for 10 minutes. Serve over the baked spaghetti squash. Enjoy!

Serving size: 250g     Calories: 580g     Fat: 41g     Saturated fat: 14g     Carbohydrates: 11g     Sodium: 982mg     Fiber: 2g     Protein: 40g     Cholesterol: 122mg    
hawaiian spaghetti recipe

Time to book a trip to Hawaii…


  • Robin February 22, 2016 at 9:41 pm

    So frustreated! I have one child with a nut allergy. Tons of your recipes have almond flour. I know this absorbs water differently than other flours. Could really use your help!

    • Diana February 22, 2016 at 9:44 pm

      Hi Robin,

      If I were to make these meat balls without almond flour I’d sub in 1 Tablespoon of flax meal. Also it’s possible to use ground gluten-free oats to sub for almond flour 1:1. Hope that helps!

  • Merle March 17, 2016 at 3:18 pm

    Thank you for these alternative gluten free recipes! I am always seeking new ways to eat healthfully!

    • Diana March 30, 2016 at 4:43 pm

      You’re welcome, Merie. Enjoy!

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