Ingredients
For the spaghetti squash:
- 1 medium spaghetti squash (around 3 pounds)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the meatballs:
- 1 pound lean ground beef (or your preference of ground turkey, chicken, or pork)
- 1/4 cup almond flour or grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
For the sauce:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 28-ounce can crushed tomatoes
- 15-ounce can tomato sauce
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Optional toppings:
- Freshly grated Parmesan cheese
- Fresh chopped basil
Instructions
Preparing the spaghetti squash:
- Preheat oven: Preheat your oven to 400 degrees F (200 degrees C).
- Cut the squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard them.
- Season and bake: Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet. Bake for 35-45 minutes, or until the squash is tender when pierced with a fork.
- Shred: Allow the squash to cool slightly. Use a fork to scrape the insides, creating spaghetti-like strands.
Making the meatballs:
- Combine meatball ingredients: In a large bowl, combine the ground meat, almond flour (or Parmesan), egg, oregano, basil, garlic powder, onion powder, salt, and pepper. Mix well using your hands.
- Form meatballs: Roll the mixture into 1-inch meatballs.
- Bake or brown: You have two options – Bake: Place meatballs on a baking sheet and bake in the preheated oven for 15-20 minutes, or until cooked through. Brown: Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides.
Making the sauce:
- Sauté: Heat the remaining olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds.
- Add tomatoes and seasoning: Pour in the crushed tomatoes, tomato sauce, and Italian seasoning. Season with salt and pepper to taste.
- Simmer meatballs: Add the cooked meatballs to the sauce and simmer for 10-15 minutes, or until the meatballs are heated through and the sauce has thickened slightly.
To Serve:
- Assemble: Divide the spaghetti squash strands among plates.
- Top: Top with a generous serving of meatballs and sauce.
- Garnish: Sprinkle with Parmesan cheese and fresh basil, if desired.
Tips:
- Customize it: Feel free to add other vegetables to your sauce, like bell peppers, mushrooms, or spinach.
- Make ahead: You can prepare the squash and meatballs in advance and store them separately in the refrigerator. Assemble and heat just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Enjoy your delicious low-carb dinner!
