Low-Carb Spaghetti Squash & Meatballs

 Low-Carb Spaghetti Squash & Meatballs is a healthy and delicious alternative to traditional spaghetti and meatballs, using spaghetti squash as a low-carb substitute for pasta. The meatballs are full of flavor, and the squash provides a satisfying texture. Here’s a simple recipe to make it:

Ingredients:

For the Meatballs:

1 lb ground turkey, chicken, or beef

1/4 cup almond flour (for a low-carb binder)

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp onion powder

Salt and pepper to taste

2 tbsp olive oil (for frying)

For the Spaghetti Squash:

1 medium spaghetti squash

1 tbsp olive oil

Salt and pepper to taste

For the Sauce:

1 1/2 cups marinara sauce (preferably sugar-free or low-carb)

1 tbsp olive oil

1/2 tsp garlic powder (optional)

Fresh basil or parsley (for garnish, optional)

Instructions:

For the Meatballs:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

2. Prepare the Meatball Mixture:

In a large bowl, combine the ground meat, almond flour, Parmesan cheese, egg, garlic, oregano, basil, onion powder, salt, and pepper. Mix until just combined. Be careful not to overwork the mixture.

3. Form the Meatballs:

Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter.

4. Cook the Meatballs:

Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning occasionally, for 7-10 minutes until they are browned on all sides and cooked through. You can also bake them in the oven for 20-25 minutes if you prefer.

For the Spaghetti Squash:

1. Prepare the Squash:

Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper.

2. Roast the Squash:

Place the squash halves cut side down on a baking sheet and roast in the oven for 30-40 minutes, or until the squash is tender and the strands separate easily with a fork.

3. Shred the Squash:

Once the squash is roasted, use a fork to scrape out the strands of spaghetti squash. Set aside.

For the Sauce:

1. Heat the Marinara Sauce:

In a small saucepan, heat the marinara sauce over medium heat. Add olive oil and garlic powder (if using) and stir to combine. Let the sauce simmer for 5-10 minutes to warm up and allow the flavors to meld.

To Serve:

1. Combine the Meatballs and Squash:

Serve the spaghetti squash on plates, top with meatballs, and pour the marinara sauce over the top.

2. Garnish and Serve:

Garnish with fresh basil or parsley and additional grated Parmesan cheese if desired.

Enjoy your low-carb spaghetti squash a

nd meatballs! It’s a healthy, flavorful dish that gives you all the comfort of spaghetti and meatballs without the carbs.