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Whole30 Squashgetti and Meatballs
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Satisfying spaghetti squash "meatballs" - a low-carb twist on Italian comfort food.
Ingredients:
  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons avocado oil
  • 1 pound ground beef
  • 0.5 onion, minced
  • 2 teaspoons Italian seasoning
  • 1.5 teaspoons salt
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon crushed red pepper
  • 1 (13.5 ounce) jar Whole30® spaghetti sauce (such as Trader Joe's® Puttanesca or Costco's® Blue Parrot)
Instructions:
  • Preheat the oven to 350°F (175°C). Coat spaghetti squash halves with a light drizzle of avocado oil and place skin-side down on a baking sheet.
  • Roast in the oven until tender, approximately 45 minutes.
  • As the squash bakes, blend ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Use your hands to mix thoroughly. Form the mixture into 1 1/2-inch balls and arrange in a glass baking dish. Place in the oven with the squash and bake until meatballs are cooked through, approximately 30 minutes.
  • Heat spaghetti sauce in a saucepan over medium heat. Gently add cooked meatballs, draining any excess grease. Cover and simmer on low heat for 10 to 15 minutes until heated through.
  • Take the roasted spaghetti squash out of the oven and use tongs and a fork to scrape out the flesh. Divide the squash into two portions and top the first portion with half of the meatballs and half of the sauce. Do the same for the second portion with the remaining meatballs and sauce.

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