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Hawaiian Spaghetti

Prep time 20 min
Cook time 1 hr 45 min
Total time 2 hr 5 min

Prep time 20 min
Cook time 1 hr 45 min
Total time 2 hr 5 min


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.

Serves 6
For the Meat Balls

2 tablespoons olive oil

1 yellow onion, chopped

½ teaspoon garlic, chopped

2 teaspoons sweet paprika, ground

2 teaspoons 5-spice powder, ground

1 pound chorizo

1 pound 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

dash of 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

Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil.


In a small skillet, over medium heat, sauté the olive oil, onion, garlic, paprika and 5-spice. Sauté until the onions are soft.


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

Preheat the oven to 450 degrees F. Cut the spaghetti squash in half, lengthwise and scoop out the seeds.


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

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.


Add the meatballs into the sauce and continue to simmer for 10 minutes. Serve over the baked spaghetti squash. Enjoy!


Calories: 580
Fat: 41g
Carbohydrates: 11g
Sodium: 982mg
Fiber: 2g
Protein: 40g
Sugar: —

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