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Spaghetti Squash and Meatballs

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A wholesome, low-carb twist on a classic comfort dish featuring tender spaghetti squash strands topped with juicy meatballs and rich marinara sauce. It’s a satisfying and nutritious meal full of flavor.

Ingredients

  • 1 medium spaghetti squash
  • 1 lb ground beef or beef and pork mix
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup onion, finely chopped
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups marinara sauce
  • 2 tablespoons fresh parsley or basil (optional)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  4. Roast for 35–40 minutes until tender.
  5. In a bowl, mix ground meat, breadcrumbs, egg, garlic, onion, parmesan, Italian seasoning, salt, and pepper.
  6. Form the mixture into small meatballs.
  7. Heat olive oil in a skillet over medium heat and cook meatballs until browned and cooked through.
  8. Add marinara sauce to the skillet and simmer for 5–10 minutes.
  9. Use a fork to scrape the cooked squash into spaghetti-like strands.
  10. Serve meatballs and sauce over the spaghetti squash.
  11. Garnish with fresh parsley or basil if desired.

Notes

  • Use ground turkey or chicken for a leaner option.
  • Substitute gluten-free breadcrumbs if needed.
  • Add vegetables like mushrooms or spinach to the sauce for extra nutrition.
  • Store leftovers in the refrigerator for 3–4 days.
  • Freeze for up to 2 months, though texture may soften after thawing.

Nutrition

Find it online: https://thefamilycooking.com/spaghetti-squash-and-meatballs/