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Are you a spaghetti lover? What about spaghetti squash? I’ve combined the yumminess of the saucy meatballs with the healthiness of the squash to create a traditional Italian dish without the heaviness of the carbs! Maybe this spaghetti squash & meatballs will become one of your family’s favorite low-carb dinner recipes!

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Ingredients for Spaghetti squash & meatballs:

• Spaghetti squash
• Frozen meatballs
• Spaghetti sauce
• Parmesan cheese
• Olive oil
• Cilantro
• Salt
• Pepper
• Garlic powder
• Italian seasoning
• Red pepper flakes
• Basil

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1. Prep Your Squash

I started this recipe off with a medium size spaghetti squash. You can get about four servings out of a squash this size. Start off by cutting it in half. Also go ahead and preheat your oven to 400 degrees.

Once you have your squash open, scoop out the seeds and extra fibers. You can save the seeds to plant in your garden later!

After you scoop everything out of the middle of your squash, add your two halves to a deep baking dish. I love this copper chef baking dish. It includes inserts that you can use for a casserole or brownie recipe!

Add your pan to a pre-heated oven and bake for 30 minutes.

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2. Time for the Meatballs

You can make your own meatballs if you prefer, but if you’re busy and don’t have a lot of extra time, these frozen meatballs are actually very good!

Add them to a pot and with a little bit of water. Put your stove on medium to steam them.

At this point, I removed a third of the meatballs to add to another pan for my boys because they wanted to add BBQ sauce instead. Then I added half a jar of no sugar added pasta sauce to the remaining meatballs.

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3. Let’s Circle Back to the Squash for a Minute

After your squash has baked face down for 30 minutes, remove it from the oven. You will then add the seasonings and herbs of your choice. I’ve added salt, cracked black pepper, garlic powder, Italian seasoning, red pepper flakes, and a little more basil. Then just drizzle with olive oil and place back into your oven face up for 30 more minutes.

After another 30 minute heat bath, remove your squash from the oven and start to break up the “meat” inside. I use a fork for this and just started pulling it away from the sides and separating the “noodles”. And yes they look like noodles to me; angel hair pasta to be more accurate.

If you’ve never tried spaghetti squash before, I’ll tell you that the secret is the seasonings and cooking it thoroughly. If you only get one of those right, the other might ruin it for you. It’s a bland veggie by itself, so make sure to season it to taste. Also, if your “noodles” are not translucent like you see here, bake it a little longer. Trust me, you’ll thank me.

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4. Let’s Put it all Together

To build this meal, start by adding some of your squash to your plate. Then you’re going to top that with a nice helping of your meatballs that have been simmering in the sauce.

I like to add mozzarella and parmesan cheeses to mine. You add whatever makes sense for you. A little bit of salt, pepper, and cilantro goes a long way, too!

We had it alongside some sautéed asparagus and it was simply divine! What are some of your favorite side dishes? Some other good ideas would be a salad or some green beans. Throw in some Texas toast, too if you’re ok with this meal not being strictly low carb. Oh, yea, did I mention this meal is low carb?! Yep! All you keto lovers and trim healthy mamas will love this one.

Thank you so much for visiting our site! I hope this spaghetti squash & meatballs recipe inspires you to make something similar for yourself and/or for your family! Make sure to join our email family for weekly recipes and diys! God bless friends and eat well!

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