Spaghetti Squash with Meatballs
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We love spaghetti squash around here as a pasta replacement. This is nutritious and great for a low-carb diabetic friendly diet. It’s slightly sweet, and a great compliment to a slightly spicy tomato sauce.
When talking to friends, I find most people want to enjoy spaghetti squash but are afraid to make it or actually don’t know how. I have a recipe here for making the squash, but know there are many cooking options and you can find them here.
I used this Paleo Italian Meatball recipe. You can use any meatballs you wish. This recipe doesn’t have any bread, keeping the whole dish very low-carb, healthy, and keto friendly.
The sauce is made with one can of Italian tomatoes, a little garlic and olive oil, keeping it real simple. I opted to add some mozzarella and bake it in the oven for 15-20 minutes.
Use Your Favorite Italian Meatballs
Make your own meatballs or use one of these recipes.
- Veal Meatballs Stuffed with Ricotta
- Paleo Meatballs
- Keto Meatballs
- Italian Meatballs in my Spaghetti/Meatballs Recipes
You can also add in ricotta cheese in dollops for extra creaminess.
Spaghetti Squash is actually pretty versatile adapting well to Italian dishes. It will add a little bit of sweet so you will want to make sure you add enough savory flavors and something salty like pecorino Romano cheese.
It’s not hard to make and can be made a day in advance, making weeknight meal preparation easy.
More Spaghetti Squash Recipes
- Spaghetti Squash, Sausage, Mushrooms and Cream
- Three Cheese Spaghetti Squash Lasagna
- Spaghetti Squash Carbonara
- Italian Shrimp with Spaghetti Squash
- Spaghetti Squash Bolognese Ricotta
- Spaghetti Squash Hashbrowns
Kitchen Equipment
- Serving Spoons
- Casserole Dishes of various sizes
- Oxo Box Cheese Grater
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Spaghetti Squash and Meatball Casserole
Ingredients
- 2 cups quick tomato sauce recipe below
- meatballs recipe below
- 1 spaghetti squash
- 1 cup mozzarella cheese
- 3/4 cup pecorino romano or parmesan
- parsley
- red chili flakes
- salt
- pepper
Quick Tomato Sauce
- 1 can San Marzano Tomatoes
- 2 tablespoons olive oil
- 1 clove garlic
- 1/4 onion
Easy Paleo Meatballs
- 1 pound Ground Beef (can mix with beef and pork)
- 1/4 cup milk
- 1 small egg
- 1/2 cup pecorino romano or parmesan cheese grated
- 3 garlic cloves minced
- 1/2 cup parsley chopped
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
Make Spaghetti Squash
- Roast spaghetti squash
- Soften spaghetti squash by microwaving for five minutes.
- Or you can just cut in half, lengthwise.
- Scrape out seeds and stringy parts.
- Put face down in pot. Add water up to about 3 inches.
- Roast for 40 minutes or until softened.
Make Meatballs
- Pour milk over ground beef.
- Season meat with parsley, 1/4 cup grated pecorino cheese, egg, garlic, salt and pepper.
- Shape into medium sized meatballs. Bake for 15-20 minutes at 400 degrees F.
- Add to sauce and simmer on low, while you are preparing spaghetti squash.
Tomato Sauce
- Crush tomatoes with hand.
- Heat olive oil.
- Add onion and garlic. Add tomatoes to pot. You may need to add a little bit of water.
- You can choose to smooth out the sauce using a stick blender.
- Season with salt and pepper.
- Cook uncovered for 30 to 40 minutes while squash is baking. Add meatballs as soon as they are ready.
Assemble
- Shred spaghetti squash with a fork.
- Paper towel moisture off of squash.
- Arrange in casserole dish.
- Slice meatballs and arrange in dish.
- Toss with Sauce. You may not use all of the sauce, depending as to how much you have.
- Add mozzarella cheese.
- Bake for 30 minutes at 375 degrees F. or until all cheese is melted.
- Allow to cool about ten minutes. Serve with extra Pecorino Romano or Parmesan cheese.
Notes
Nutrition
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