Whole30 Low-Carb Spaghetti Squash With Meatballs

With this Whole30 Low-Carb Spaghetti Squash With Meatballs, you can reduce the carbs by replacing traditional spaghetti with spaghetti squash. One of our favorite lightened-up comfort foods that’s served with homemade tomato sauce.

I’ll be honest with you and say that my family and I love a good comfort food meal for dinner, especially when the fall nights are getting colder and colder. That’s why this Whole30 Low-Carb Spaghetti Squash With Meatballs recipe is a total winner here in my house.

We love this spaghetti squash with meatballs so much because it’s so flavorful, warm, hearty, and rich with all the fresh homemade tomato sauce and the yummy meatballs. And on top of that, this recipe is lighter than the traditional spaghetti since it’s made with simple and fresh ingredients and packed with veggies. It’s whole30, low-carb, paleo, and gluten-free, too.

I’m obsessed with spaghetti squash. I use it in so many recipes like in my Spaghetti Squash Casserole Recipe, Pesto Spaghetti Squash with Shrimp, and Spaghetti Squash with Sun Dried Tomato and Basil. They’re so easy to make and are packed with flavor.

I know this recipe needs a little bit of time to be ready because you need to make the tomato sauce and the meatballs. But, if your weeknights are busy, and I bet they are, you can make the meatballs over the weekend and freeze them.

Also, if you prefer to make this recipe using store-bought tomato sauce to save some time, that’s totally fine. Or you can make the tomato sauce ahead of time and freeze it as well. The day before making this Whole30 Low-Carb Spaghetti Squash With Meatballs, you just need to thaw the meatballs and the tomato sauce in the refrigerator overnight.

So, if you prepare the meatballs and the tomato sauce over the weekend, the only thing you will need to do is to cook the spaghetti squash in the microwave (if you prefer to roast it, I teach how to do it below or check out this How to Roast Spaghetti Squash post) and assemble it quickly midweek.

How to roast spaghetti squash:

1. Preheat the oven to 375°F.
2. Lightly grease a baking sheet with cooking oil spray.
3. Then, wash the outside of the squash and, using a sharp knife, cut the squash in half lengthwise from stem to tail.
4. Using a spoon, scoop out and discard the seeds from the middle of each half.
5. Drizzle some olive oil on top of each half of the squash and season with salt and pepper to taste.
6. Arrange squash on baking sheet, cut-side down. Roast for about 45-50 minutes, depending on the size of your squash.
7. Remove from oven and allow to cool for about 10 minutes before handling. Then, gently scrape the sides of the squash with a fork to shred the pulp into strands. Place it on a plate and enjoy!

How to cook spaghetti squash in a microwave:

I cook spaghetti squash in the microwave in two different ways. The first way I explain below, and the second way I explain on the recipe card. I love both methods, and it’s totally up to you which method to choose.

1. Pierce the whole spaghetti squash many times with a fork.
2. Place the spaghetti squash on a microwave-safe dish and microwave on medium-high for 5 minutes.
3. Rotate the spaghetti squash and microwave for 5 minutes more. In total, you will microwave your squash for 10 minutes. But, of course, the time will depend on the power of your microwave and on the size of the spaghetti squash.
4. Remove the spaghetti squash from the microwave. Let it rest for about 10 minutes.
5. Cut spaghetti squash in half lengthwise.
6. Scoop the seeds with a spoon.
7. Gently scrape the sides of the squash with a fork to shred the pulp into strands.
8. Place the flesh in a skillet with olive oil, salt, and pepper. Sauté for about 5 minutes, and enjoy!

How to make spaghetti squash in an Instant Pot:

1. Pierce the spaghetti squash with a knife or fork.
2. Place the squash on the trivet and add 1 cup of water in the pot.
3. Cook on high pressure for 15 minutes for a 3-pound squash. (The time will depend on the size of your squash. If it is larger, add 3 more minutes to the cook time.)
4. Release the pressure naturally for 10 minutes.
5. Then, manually turn the pressure release valve to venting.
6. Open the Instant Pot and let the squash cool down for 5 minutes before removing it. Then, using oven mitts, remove the squash.
7. Let the squash cool for 5 minutes more and slice it in half, and remove the seeds with a spoon.
8. Gently scrape the sides of the squash with a fork to shred the pulp into strands.
9. Place the flesh in a skillet with olive oil, salt, and pepper. Sauté for about 5 minutes, and enjoy!

Craving more traditional carb-y spaghetti? Try my One-Pan Shrimp Spaghetti!

Anyway, let’s jump to the recipe, and if you make this recipe,e don’t forget to leave feedback in the comment section below. 😉

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Whole30 Low-Carb Spaghetti Squash With Meatballs

4.50 from 6 votes

Author: Olivia Ribas

ServingsServings: 6 people

Prep TimePrep Time: 15 minutes minutes

Cook TimeCook Time: 40 minutes minutes

Total TimeTotal Time: 55 minutes minutes

With this Whole30 Low-Carb Spaghetti Squash With Meatballs, you can reduce the carbs by replacing traditional spaghetti with spaghetti squash. One of our favorite lightened-up comfort food dinners that's served with homemade tomato sauce.

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the Spaghetti Squash

• ▢ 1 medium spaghetti squash
• ▢ 2 tablespoons water

For the Meatballs

• ▢ 1 pound grass-fed ground beef
• ▢ 1/4 cup chopped fresh parsley
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ cup white onion chopped
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon freshly ground pepper
• ▢ 2 large cloves garlic minced
• ▢ 2 + 1 tablespoons olive oil
• ▢ 4 cups tomato sauce

Instructions 

• First, halve squash lengthwise and scoop out the seeds.
• In a microwave-safe large dish, place facedown the squash and add water.
• Microwave on high for about 10 to 15 minutes. Or until fork-tender.
• Meanwhile, combine extra-lean ground beef, ¼ cup parsley, Italian seasoning, onion, garlic, salt and pepper in a medium bowl. Gently mix everything well to combine.
• Using about 2 tablespoons each, form into 12 meatballs.
• Remove the squash from the microwave and let it rest for 10 minutes.
• In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and reduce heat to medium. Cook the meatballs for about 4-6 minutes or until browned. Don’t forget to turn occasionally. Set aside.
• In the same skillet, heat 1 tablespoon oil over medium-high heat. Scrape the squash flesh into the skillet and cook, until the squash is beginning to brown, 5 to 10 minutes. Stir occasionally and season with salt and pepper. Set aside.
• In a large pan, bring to boil the homemade tomato sauce and add the meatballs.
• Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through. It’s about 10 to 15 minutes.
• Serve the sauce and meatballs over the squash and enjoy!

Notes

• Do not over mix the meatball mixture as it will become dense. 
• When shaping the meatballs, do not squeeze them tightly together or they will become really dense.
• Feel free to use 50/50 beef and pork or another meat if you don't have enough ground beef on hand.
• To store: Place all the meatballs and sauce in an airtight container in the fridge for up to 4 days. Store the spaghetti squash separately for up to 3 days.
• To reheat: Reheat the meatballs and squash in the microwave.
• To freeze: You can freeze meatballs and sauce in a freezer-safe bag or container for up to 3 months.

Nutrition

Serving: 1/6, Calories: 247kcal, Carbohydrates: 12g, Protein: 17g, Fat: 15g, Cholesterol: 50mg, Sodium: 1139mg, Potassium: 468mg, Fiber: 2g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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