Spaghetti Squash and Meatballs
Transform dinner into a delicious and guilt-free feast with this comforting Spaghetti Squash and Meatballs recipe. Perfectly roasted spaghetti squash serves as a low-carb substitute for traditional pasta, offering a tender, slightly sweet base that complements the rich, homemade meatballs. The meatballs, made with a savory blend of ground beef, pork, Parmesan cheese, and aromatic herbs, are baked to golden perfection and then simmered in a flavorful marinara sauce for maximum juiciness. With just 20 minutes of prep time, this gluten-free and protein-packed dish is ideal for weeknight dinners or meal prep. Garnished with fresh parsley for a pop of color and freshness, it’s a wholesome, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 3 cloves Garlic
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the inside of the squash halves with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.
Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes or until the flesh is tender and easily separates into strands with a fork.
While the squash is roasting, prepare the meatballs. In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, minced garlic (about 2 cloves), onion powder, dried oregano, dried basil, 1/2 teaspoon of salt, and black pepper.
Mix the meatball ingredients together until just combined. Avoid overmixing to keep the meatballs tender.
Form the mixture into golf ball-sized meatballs (about 20 meatballs) and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the oven alongside the squash for 20-25 minutes, or until they are cooked through and golden brown.
In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté 1 minced clove of garlic until fragrant, about 30 seconds.
Add the marinara sauce to the skillet and heat until simmering. Gently add the cooked meatballs to the sauce and simmer for 5 minutes.
Remove the spaghetti squash from the oven and use a fork to scrape the flesh into spaghetti-like strands.
Divide the spaghetti squash among plates, top with meatballs and marinara sauce, and garnish with fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5583 mg | 243% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 33.4 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 689 mg | 53% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2672 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
