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Spaghetti Squash Meatloaf

Servings 8 serves


  • 500 g mince
  • 1/2 red onion
  • 1 cup grated sweet potato
  • 1/2 cup tomato Passata (homemade bbq sauce is also awesome)
  • 1/2 cup grated zucchini
  • 1 cup finely diced mushrooms
  • 2 cloves crushed garlic
  • 1 heaped tsp bone broth concentrate OPTIONAL
  • 1/2 spaghetti squash
  • 1/2 tsp salt
  • 1 cup almond meal
  • 1/4 cup chia seeds
  • Topping
  • 2 cups cashew cheese or regular grated cheese
  • 2 cups tomato passata


  1. Preheat oven to 180C.  Take your spaghetti squash and cut it lengthways in half. Pop it on a baking paper lined tray, seed side down, and bake for 30-45 mins until the you can push the outer skin and it gives a little under pressure like a ripe avocado. Remove from oven, turn over, scrape out seeds and set aside to cool. 

  2. Add all the other meatloaf ingredients to a bowl and mix well. Now grab a fork and shred the cooked spaghetti squash crossways (see the pic) until you end up with lots of spaghetti pieces. Scoop it all out of just 1/2 (you can save the other half for something else!) and add it to the meatloaf mix. Get your hands and mix it all well to combine before transferring it into a baking dish. 

  3. The Topping is optional but delicious, so not really optional if you like delicious things. Mix the topping ingredients in a bowl together and spread evenly over the top of the meatloaf. Pop it in the oven and bake for 1hr 15. Remove from oven, slice & serve!