Spaghetti Squash with Meatballs and Cabernet Marinara Sauce
Transform your dinner table with this hearty and wholesome Spaghetti Squash with Meatballs and Cabernet Marinara Sauce—a low-carb twist on a classic Italian favorite. Tender, roasted spaghetti squash serves as a light yet satisfying base for savory homemade meatballs made with a flavorful blend of ground beef, ground pork, Parmesan cheese, and Italian seasoning. The dish is elevated by a rich marinara sauce infused with bold notes of Cabernet Sauvignon, adding depth and sophistication to every bite. Garnished with fresh basil and a sprinkle of Parmesan, this gluten-free and wine-kissed masterpiece is perfect for family dinners or date nights at home. Ready in just over an hour and packed with flavor, it’s a deliciously healthy way to satisfy your pasta cravings!
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Recipe Information
Ingredients
- 1 Spaghetti squash
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 Egg
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Crushed red pepper flakes
- 2 cups Marinara sauce
- 0.5 cup Cabernet Sauvignon
- 2 tablespoons Fresh basil, chopped
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash, and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes or until the interior is tender and easily shredded with a fork.
While the squash is roasting, prepare the meatballs. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, egg, Italian seasoning, crushed red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Mix the meatball mixture thoroughly with your hands, being careful not to overmix, which can make the meatballs tough.
Form the mixture into 1 1/2-inch meatballs, placing them on a plate or tray.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes on each side, until browned. Remove the meatballs from the skillet and set aside.
In the same skillet, pour in the marinara sauce and Cabernet Sauvignon. Stir well, scraping up any browned bits from the bottom of the skillet for added flavor.
Add the meatballs back into the skillet with the sauce. Cover and simmer on low heat for 15-20 minutes, or until the meatballs are fully cooked through.
Once the spaghetti squash is done roasting, use a fork to gently scrape out the strands of squash into a bowl, creating a spaghetti-like texture.
To serve, divide the spaghetti squash among four plates. Top each plate with meatballs and a generous ladle of the marinara sauce.
Garnish with fresh chopped basil and additional Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 7262 mg | 316% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 18.1 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 506 mg | 39% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1541 mg | 33% | |
*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.
