Moderate
Squashetti and Meatballs
Roasted spaghetti squash standing in for pasta — proof that the lighter path still takes real effort.
No ratings yet. Made it? Be the first to rate it.- Serves
- 4
- Prep
- 20-25 minutes
- Cook
- 1 hour
No photo yet. That’s where you come in.Cooked the Squashetti and Meatballs? Send a photo. The best one becomes the recipe’s photo, with your name on it.
Send a photoIngredients
- 1 spaghetti squash
- 500g lean ground beef
- 1 egg
- 1/4 cup almond flour or breadcrumbs
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 cups sugar-free marinara sauce
- Salt and pepper to taste
- Fresh basil and parmesan for garnish (optional)
Method
- Halve the spaghetti squash and scoop out the seeds. Roast it face down at 400°F (200°C) for 40 minutes, until tender.
- Mix the ground beef, egg, almond flour or breadcrumbs, garlic, Italian seasoning, salt, and pepper, then form the meatballs.
- Brown the meatballs on all sides in a skillet.
- Add the marinara sauce and let it simmer for 20 minutes.
- Serve the meatballs and sauce over the spaghetti squash strands, finished with basil and parmesan.
Made it? Rate it.
Nobody has rated this one yet.
Tap a star. One tap sends it.