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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 for spaghetti squash. One of our favourite healthy comfort food dinners that is served with homemade tomato sauce.
Course Main Course
Cuisine American, Italian
Keyword Glunte-free, low-carb, Meatballs, paleo, Spaghetti Squash, whole30
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 247kcal

Ingredients

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 | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 1139mg | Potassium: 468mg | Fiber: 2g | Sugar: 6g