Craving a comforting Italian-inspired dinner without the carbs? Look no further than this Low-Carb Spaghetti Squash and Meatballs recipe! Perfect for keto enthusiasts, this dish combines tender roasted spaghetti squash with flavorful beef meatballs, creating a hearty and satisfying meal that’s both healthy and delicious. The natural strands of spaghetti squash, baked to perfection in spaghetti squash boats, serve as the ideal low-carb alternative to traditional pasta.
Seasoned with aromatic Italian seasoning and topped with a sprinkle of grated parmesan, every bite is bursting with flavor. Using ground beef for the meatballs ensures a rich, savory taste, while the squash’s cut side caramelizes slightly in the oven, adding a touch of sweetness to balance the dish. Whether you’re new to squash recipes or a seasoned pro, this squash and meatballs combo is sure to become a keto dinner favorite. Let’s dive into this easy, wholesome recipe that’s perfect for busy weeknights or cozy family dinners!
Ingredients for Low-Carb Spaghetti Squash and Meatballs
For the Spaghetti Squash:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil (or avocado oil)
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
For the Beef Meatballs:
- 1 pound ground beef (80/20 blend for juiciness)
- ¼ cup almond flour (or pork rind crumbs for a nut-free option)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for added flavor)
- Salt and black pepper, to taste
For Serving:
- 1 cup low-carb marinara sauce (sugar-free)
- ¼ cup grated parmesan cheese (for topping)
- Fresh basil or parsley, chopped (for garnish)
Step-by-Step Directions
1. Prepare the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp with a spoon.
- Drizzle the cut side of each squash half with olive oil, then season with garlic powder, Italian seasoning, salt, and black pepper.
- Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily shreds into strands with a fork.
2. Make the Beef Meatballs
- While the squash is roasting, prepare the meatballs. In a large mixing bowl, combine the ground beef, almond flour, egg, minced garlic, Italian seasoning, onion powder, grated parmesan, chopped parsley (if using), salt, and black pepper.
- Mix the ingredients gently with your hands until well combined. Avoid overmixing to keep the meatballs tender.
- Shape the mixture into 12-14 evenly sized beef meatballs, about 1.5 inches in diameter.
3. Cook the Meatballs
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Place the meatballs in the skillet, leaving space between each one. Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- Remove the meatballs from the skillet and set aside.
4. Shred the Spaghetti Squash
- Once the squash is done roasting, remove it from the oven and let it cool slightly.
- Use a fork to scrape the flesh of the squash into strands, creating the spaghetti squash boats.
5. Assemble the Dish
- In the same skillet used for the meatballs, heat the low-carb marinara sauce over medium heat. Add the cooked meatballs to the sauce and simmer for 2-3 minutes to combine the flavors.
- Divide the shredded roasted spaghetti squash between plates or serve directly in the squash boats for a fun presentation.
- Top the squash with the saucy meatballs and a generous sprinkle of grated parmesan.
- Garnish with fresh basil or parsley for a pop of color and added freshness.
6. Serve and Enjoy!
- Serve your Low-Carb Spaghetti Squash and Meatballs immediately while warm. This dish pairs perfectly with a side salad or steamed vegetables for a complete keto-friendly meal.
Storage Instructions:
To store your Low-Carb Spaghetti Squash and Meatballs, let the dish cool completely before transferring it to an airtight container. The roasted spaghetti squash and beef meatballs can be refrigerated separately or together for up to 3-4 days. If storing in spaghetti squash boats, wrap them tightly in plastic wrap or aluminum foil to maintain freshness. When ready to enjoy, reheat the squash and meatballs in the oven at 350°F (175°C) until warmed through, or use the microwave for a quick option. For the best texture, avoid overcooking during reheating. This dish is perfect for meal prep, as the flavors deepen over time, making it an even tastier keto-friendly option for busy days!
Low-Carb Spaghetti Squash and Meatballs: A Delicious Keto Dinner Idea
Ingredients
Ingredients for Low-Carb Spaghetti Squash and Meatballs
- For the Spaghetti Squash:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and black pepper
- For the Beef Meatballs:
- 1 pound ground beef
- ¼ cup almond flour
- 1 large egg
- 2 cloves garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper
- For Serving:
- 1 cup low-carb marinara sauce
- ¼ cup grated parmesan cheese
- Fresh basil or parsley
Instructions
Step-by-Step Directions
Prepare the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp with a spoon.
- Drizzle the cut side of each squash half with olive oil, then season with garlic powder, Italian seasoning, salt, and black pepper.
- Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily shreds into strands with a fork.
Make the Beef Meatballs
- While the squash is roasting, prepare the meatballs. In a large mixing bowl, combine the ground beef, almond flour, egg, minced garlic, Italian seasoning, onion powder, grated parmesan, chopped parsley (if using), salt, and black pepper.
- Mix the ingredients gently with your hands until well combined. Avoid overmixing to keep the meatballs tender.
- Shape the mixture into 12-14 evenly sized beef meatballs, about 1.5 inches in diameter.
Cook the Meatballs
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Place the meatballs in the skillet, leaving space between each one. Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- Remove the meatballs from the skillet and set aside.
Shred the Spaghetti Squash
- Once the squash is done roasting, remove it from the oven and let it cool slightly.
- Use a fork to scrape the flesh of the squash into strands, creating the spaghetti squash boats.
Assemble the Dish
- In the same skillet used for the meatballs, heat the low-carb marinara sauce over medium heat. Add the cooked meatballs to the sauce and simmer for 2-3 minutes to combine the flavors.
- Divide the shredded roasted spaghetti squash between plates or serve directly in the squash boats for a fun presentation.
- Top the squash with the saucy meatballs and a generous sprinkle of grated parmesan.
- Garnish with fresh basil or parsley for a pop of color and added freshness.
Serve and Enjoy!
- Serve your Low-Carb Spaghetti Squash and Meatballs immediately while warm. This dish pairs perfectly with a side salad or steamed vegetables for a complete keto-friendly meal.