Low-Carb Spaghetti Squash and Meatballs: A Delicious Keto Dinner Idea
This mouthwatering low-carb spaghetti squash and meatballs dish is the perfect keto-friendly alternative to traditional pasta.
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.