Spaghetti Squash and Meatballs

 

Spaghetti Squash and Meatballs

 

Spaghetti squash makes a brilliant low-carb alternative to pasta, and coupled with savory meatballs and a wealthy tomato sauce, it’s a comforting and nutritious meal.

Ingredients

Spaghetti Squash:

1 medium spaghetti squash

1–2 tbsp olive oil

Salt & pepper

Meatballs (about 12):

1 lb (450g) floor meat (pork, turkey, bird, or combination)

½ cup breadcrumbs (or almond flour for low-carb)

¼ cup grated Parmesan

1 egg

2 cloves garlic, minced

1 tsp dried oregano

½ tsp salt

¼ tsp black pepper

Optional: 2 tbsp chopped parsley

Sauce:

2 cups marinara sauce

1 tsp olive oil

1 clove garlic, minced

Salt and pepper to taste

Optional: clean basil for garnish

Instructions

1. Prepare the squash:

Preheat oven to four hundred°F (200°C).

Cut the squash in half lengthwise and get rid of seeds.

Brush reduce sides with olive oil, sprinkle with salt and pepper.

 Place cut-side down on a baking sheet and roast 35–forty five mins until gentle.

Scrape flesh with a fork into spaghetti-like strands.

2. Make meatballs:

In a bowl, blend ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, pepper, and parsley.

Form into small meatballs (~1.Five inches).

Heat oil in a skillet over medium warmness and brown meatballs on all facets. They will end cooking inside the sauce.

Three. Prepare sauce:

Heat olive oil in a saucepan, sauté garlic 30 seconds.

Add marinara, season, and simmer 5 mins.

Add browned meatballs, simmer 10–15 mins till cooked via.

4. Assemble:

Plate spaghetti squash strands, pinnacle with meatballs and sauce.

Garnish with Parmesan and basil if favored.

Tips & Variations

Roast squash with garlic or Italian herbs for added flavor.

Make vegetarian meatballs with lentils or chickpeas.

Add crimson pepper flakes for warmth.

Leftovers can be stored in the refrigerator for 3–four days.

This meal is nutritious, low-carb, and packed with taste. It’s ideal for a own family dinner or meal prep.