Low-Carb Spaghetti Squash & Meatballs

Spaghetti Squash and Meatballs is a delicious, low-carb take on a classic! Packed with savory flavor and good for you ingredients.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Main Course

Cuisine American

Keyword gluten free, low carb

Method Baking

Servings

Calories 547kcal

Preheat oven to 400 degrees.
Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 minutes, flipping once. Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed half sheet pan then brush with oil and season liberally with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. Let cool for 10 minutes.
While squash is roasting, prepare and bake meatballs (see notes).
When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands. Top with half with 4 meatballs, 1/4 cup sauce, and 1/4 cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly.

I like my Gluten Free Meatballs, Chicken Meatballs, or frozen gluten free meatballs (prepared) for this recipe.