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Keto Spaghetti Squash with Meatballs

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 460 kcal

Ingredients
  

For the spaghetti squash

  • 1 large spaghetti squash
  • 3 tablespoons water
  • 2 tablespoons olive oil divided
  • 1⁄2 cup chopped fresh parsley divided

For the meatballs

  • 1⁄2 pound 80-percent lean ground beef
  • 1⁄2 pound ground pork
  • 1⁄2 cup shredded parmesan cheese divided
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1⁄2 teaspoon onion powder
  • 1⁄2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup sugar-free pasta sauce

Instructions
 

To make the spaghetti squash

  • Cut the spaghetti squash in half lengthwise and remove the seeds. Place each half facedown in a microwave-safe dish. Add the water. Microwave on high for 12 minutes.
  • Using a fork, scoop the squash from the shells.
  • In a large skillet over medium-high heat, heat 1 tablespoon of olive oil for about 1 minute. Add the squash to the skillet, stirring to allow any moisture to dissipate. Cook for about 7 minutes, until the squash begins to brown.
  • Remove it from the heat. Transfer the squash to a large bowl. Add 1⁄4 cup of parsley to the bowl and set aside.

To make the meatballs

  • In a medium bowl, mix together the remaining 1⁄4 cup of parsley, beef, pork, 1⁄4 cup of Parmesan cheese, basil, oregano, onion powder, garlic, salt, and pepper.
  • Form the mixture into 12 meatballs.
  • In a large skillet over medium-high heat, heat the remaining tablespoon of oil olive for about 1 minute. Add the meatballs. Brown for 1 to 2 minutes on each side until fully browned, about 5 minutes total.
  • Add the pasta sauce to the pan. Stir to coat the meatballs thoroughly.
  • Reduce the heat to low. Cover the skillet. Cook for 10 to 15 minutes, or until the meatballs are cooked through.
  • Plate 3 meatballs and 1⁄4 cup of sauce over one-quarter of the spaghetti squash per person. Sprinkle the remaining 1⁄4 cup of Parmesan cheese evenly over the plated servings.

Nutrition

Calories: 460kcalCarbohydrates: 9.6gProtein: 43.4gFat: 28g
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