Spaghetti squash and meatballs is a wonderful low-carb comfort food that's ready in about 40 minutes. And although not quite the same, it closely mimics the experience of eating the original dish.
When I started a low-carb diet, I immediately began to look for ways to recreate old favorites. I knew I was going to have to find a replacement for pasta - one of my all-time favorite foods. This delicious dish of spaghetti squash and meatballs is the ultimate low-carb substitute for the classic recipe. I make it often because my kids enjoy it, and my husband and I don't exactly suffer when we eat it, either! 🙂
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Spaghetti squash: I use a small, 2-pound spaghetti squash.
- Lean ground beef: I typically use an 85/15 mixture. I find that leaner than that is not as flavorful. Sometimes, I use ground turkey and make turkey meatballs.
- To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano.
- Marinara sauce: I try to use a sugar-free brand such as Rao's.
- Chopped parsley: Used mostly for garnish, although it does add a layer of flavor.
- Finely grated parmesan: You can also use shredded parmesan if that's what you have on hand.
Variations
The best way to vary this recipe is to use different spices in the meatballs. Sometimes, I make life truly easy by using a tablespoon of Italian seasoning (plus salt and pepper) instead of the other spices.
As mentioned above, you can also make this recipe with turkey meatballs.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Microwave the squash. I cook the squash in the microwave, so it's ready in just ten minutes. I use a small, 2-pound spaghetti squash, which yields about 1 pound (3 cups) of cooked strands.
Bake the meatballs. Quickly mix the ground beef with the seasonings and bake the meatballs in the oven. There's no need to add breadcrumbs - they come out juicy and delicious.
Heat the sauce. To save time and effort, I use marinara sauce from a jar, but I make sure it's a sauce with no added sugar. I heat the sauce on the stove and add the cooked meatballs.
Finish the dish. Pour the sauce and meatballs on top of the squash strands, garnish with parsley and parmesan, and serve!
Expert Tip
To prevent the noodles from becoming soggy, it's best to mix the sauce into the squash strands at the very last minute, right before eating.
Recipe FAQs
Almost. This dish is surprisingly similar in its mouthfeel to eating the real thing, although it's obviously not the same.
The spaghetti squash strands are wonderful, giving you the feeling of eating spaghetti, so you won't miss the starch, especially if you're used to keto and low-carb substitutions.
Yes. I like to use the microwave because it's fast and convenient. But as an alternative to using the microwave, you can bake the spaghetti squash in the oven instead.
I don't recommend that. It's too lean, and the meatballs will not be as juicy.
Serving Suggestions
This is a complete meal of meat and a vegetable, so it doesn't need any side dishes. But I often add a splash of color by serving it with a side of steamed broccoli, arugula salad, or cucumber vinegar salad.
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. While it's best to keep the squash separate from the sauce, if you already mixed them together, don't toss the leftovers! Soggy or not, they will still be delicious, gently reheated in the microwave at 50% power or in a 350°F oven.
More Spaghetti Squash Recipes
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Recipe Card
Spaghetti Squash and Meatballs
Video
Ingredients
- 1 small spaghetti squash - 2 pounds
- 1 pound lean ground beef - 85/15
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- ¼ cup parsley - chopped
- ¼ cup parmesan - grated
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
Prepare the squash:
- Pierce the squash in a few spots with a sharp knife. Place it on a microwave-safe plate and microwave it for 5 minutes; turn to the other side and microwave it for 5 more minutes, until soft to the touch (careful, the plate and the squash will be hot).
- Let it stand for 5 minutes to finish cooking and cool off a little. Using a sharp knife, cut the squash in half lengthwise. Allow it to cool for 5 minutes until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a serving bowl. Set aside.
Bake the meatballs:
- Prepare the meatballs: In a medium bowl, combine the beef with salt, pepper, garlic powder, onion powder, smoked paprika, and oregano. Form the mixture into 24 small meatballs. Place the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
Finish the dish:
- Heat the marinara sauce in a large saucepan over medium-low heat. When the meatballs are ready, transfer them to the warm sauce and continue to simmer for 5 more minutes.
- Pour the meatballs and sauce on the spaghetti squash strands, garnish with parsley and parmesan, and serve.
Notes
- It's best to mix the sauce into the squash strands at the very last minute, right before eating, to prevent the noodles from becoming soggy.
- I like to use the microwave because it's fast and convenient. But as an alternative to using the microwave, you can bake the spaghetti squash in the oven instead.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. While it's best to keep the squash separate from the sauce, if you already mixed them together, don't toss the leftovers! Soggy or not, they will still be delicious, gently reheated in the microwave at 50% power or in a 350°F oven.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
