Spaghetti squash and meatballs
Not only is this spaghetti squash and meatballs lover in calories and has fewer carbohydrates than traditional recipes, but it is also gluten-free, making it the perfect meal for so many people. You are going to love this recipe and be very surprised at how similar it is to that comfort food spaghetti and meatball dish that you already enjoy.
Veggie Loaded Spaghetti and Meatballs
If you love classic spaghetti and meatballs but wish there was a way to make it healthier, then you are going to adore this recipe. Rather than use traditional, wheat-based spaghetti, our recipe makes noodles using spaghetti squash. This automatically adds lots of healthy, nutritious vegetables in an easy way. In addition, the squash looks just like spaghetti!
While the taste of spaghetti squash noodles is a little different than traditional spaghetti, it is actually more flavorful. Our recipe will give one of our favorite comfort food recipes a nutritional upgrade while also adding new, delicious flavors to the dish. We know that this recipe will soon be one of your favorites!
How to Make Spaghetti Squash and Meatballs
Making spaghetti squash with meatballs is just as easy as making a regular pasta and meatballs recipe. You will follow many of the same steps, as if you were making a typical pasta dish, however, you will skip boiling pasta and roast squash instead. Take a look at these simple steps to get an idea of how this recipe is made:
- Preheat your oven to 425 degrees F.
- Slice the ends off of the spaghetti squash using a sharp chef’s knife. Then slice the squash in half and scoop out the seeds, discarding them.
- Brush the inside of the squash with olive oil and place face down (skin side up) on a baking sheet.
- Roast the squash in the oven for 40 minutes or until the flesh of the squash has turned golden brown. Remove the baking sheet from the oven and set aside.
- While the squash is roasting, you can prepare the meatballs. Mix all of the ingredients for the meatballs in a large bowl (everything from the ground beef to 1/2 cup almond flour to the salt and pepper), using your hands to blend them well.
- Roll the mix into one inch meatballs and place them on a baking sheet that is lined with foil and greased with a little olive oil. Bake in the same oven as the squash for about 15 minutes or until the bottom of the meatballs are golden brown (check the bottom of one meatball and see if they need a few more minutes).
- Scrap the flesh of the spaghetti squash with a fork, making “noodles”. Divide the squash noodles between bowls.
- Top the squash noodles with the heated marinara sauce and meatballs. Serve with 1/4 cup fresh grated parmesan cheese, if you’d like!
It doesn’t take much time to get this meal from the fridge to the table, especially if you cook the meatballs at the same time as the squash. Plan your prep time well and you will have dinner ready to serve in under sixty minutes!
Low Carb Spaghetti Alternative
There are many reasons why using spaghetti squash noodles are better than cooking up a regular old box of spaghetti. Take a look at a few of the reasons why we love this squash.
- Spaghetti squash is very healthy and is high in vitamins and minerals while being very low in total calories. The squash is high in fiber, vitamin C, vitamin B6 and also calcium and iron.
- Using a vegetable rather than noodles made with wheat is a great gluten-free option.
- Squash noodles are perfect for those following a low carb or keto diet. One serving of this meal only contains about 12 grams of net carbs which is much less than any traditional pasta recipes.
- Spaghetti squash has a lot of flavor which pairs perfectly with meatballs and marinara sauce. It is a natural fit!
All of these are fantastic reasons why this spaghetti alternative is one that you must try. Our recipe will help your new “spaghetti” turn out perfectly!
Add More Flavor to Spaghetti and Meatballs
There are a few simple tricks you can do to add even more flavor to this recipe. We always try to keep our recipes simple but if you have a few extra minutes, give these tricks a try!
- After you brush the squash with olive oil, sprinkle it with salt and pepper then place it on the tray to cook. This will enhance the taste of the squash as it roasts.
- Place a few minced cloves garlic under the squash on the roasting pan before you cook it. After the squash bakes, you can scoop the garlic into the squash and incorporate it into the noodles as you scrape the vegetable.
- Add some of your favorite seasonings to the jar of sauce. After you have heated the sauce, taste it and add a 1/4 teaspoon salt, a few sprinkles of garlic powder or some fresh basil to the sauce. This will make the jar of sauce taste homemade!
Some simple tweaks and additions and your spaghetti and meatball recipe will be taken to the next level!
Here are a few questions that we have received about this recipe. Hopefully, the answers will help you as well!
Is spaghetti squash healthy?
It absolutely is! This squash is low in calories but very high in nutrients. It is rich in antioxidants, has been shown to improve digestive health, and also can aid in weight loss since it is quite filling without excess calories.
Is spaghetti squash better for you than pasta?
Spaghetti squash has many more nutritional benefits than traditional pasta. Regular pasta noodles do not have many nutrients, vitamins or minerals. They are primarily carbohydrates and sugars which taste great, but do not add much to your diet. Choosing squash noodles is a much better option when you are concerned about health or just looking to add some healthy vegetables to your meals.
What does spaghetti squash taste like?
Spaghetti squash has a very neutral taste which is why so many people enjoy it as a pasta alternative. It is slightly sweet and has a subtle crunch, even after being cooked.
We hope that you loved this recipe and use it all the time! If you want even more great, time-saving, healthy recipes, sign up for our emails which will deliver recipes right to your inbox.
Skinny Spaghetti + Meatballs
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Gluten Free + Paleo
A new and skinny way to enjoy spaghetti and meatballs.
- 1 spaghetti squash
- 1 lb. ground turkey or ground beef
- 1/2 onion (blended)
- 1/2 green pepper (blended)
- 2 eggs
- 1/2 cup almond flour (or oat flour)
- 1 teaspoon garlic salt
- seat salt + black pepper (to taste)
Paul Newman’s Marinara sauce
- Preheat oven to 425F(F) degrees. Cut both ends off squash then slice through the middle. Scoop out all the seeds with a spoon. Brush olive oil on both sides and place face down on a cookie sheet. Roast for about 40-45 minutes.
- While squash is roasting, mix meat, onion, green pepper, eggs, flour, and seasonings in a large bowl. Form into balls and place on a cookie sheet (lined with aluminum foil and spray with cooking spray). Bake for about 15-20 minutes.
- Carefully remove from oven and serve with prepared spaghetti squash and Newman’s Marinara sauce.
- To cut back on the overall cook time of this recipe, be sure to cook the meatballs and the squash at once. Get the squash in the oven then make the meatballs, putting them in to cook in the last 15 minutes of the squash cooking time. Everything will be baked perfectly at the same time this way!
- Make your own tomato sauce to top the noodles with. You will need about 1/2 cup of sauce per plate of noodles.
- Once the dish is plated, sprinkle with some freshly grated parmesan cheese, an eighth teaspoon salt and fresh ground black pepper or even a dash of garlic powder. Any topping that you would normally sprinkle over pasta will work perfectly!
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