Well- if you do it my way, using spaghetti SQUASH instead of the traditional, wheat-based dish you're used to! I've written about this fave before, but here's a different , completely grain & dairy-free twist:
Cut the squash in half and remove the seeds; bake cut-side down in a dish with water for 45 minutes @ 425 degrees.
Remove from oven and cool- scrape out the squash with a fork to create the 'spaghetti-esque' look. Set aside.
Using lean ground beef or turkey, make meatballs by adding an egg, some freshly chopped basil & sundried tomato, fresh garlic and some olive oil. Form into a ball shape and place on a rack over a baking tray. Bake at 400 for about twenty minutes, turning every 5 minutes or so. Check that the internal temp is 160 to ensure safety and remove from oven.
Chop some fresh tomato (Heirloom are fantastic!) and shred some basil- toss with the squash in a casserole dish and place back into the oven that's still hot from the meatballs to warm up for a few minutes.
Serve with the meatballs on top and a side of sauteed spinach- lovely, colourful, balanced and delicious!