Low-Carb Spaghetti Squash & Meatballs

After cooking spaghetti squash for the first time last week and realizing how easy it is to make, how healthy it is, and how great it tastes – it’s no surprise I have been searching for other recipes to make with this squash often called vegetable spaghetti.  Here’s the skinny on spaghetti squash: it is mild in flavor, easy to cook, and is a popular replacement for pasta not only because of it’s similar appearance, but also because it contains just 42 calories and 10 grams of carbs per cup, vs pasta’s whopping 210 calories and 42 grams of carbs per cup.  Perfect if you’re watching your waistline!


Serves 4


  • 2 medium-sized spaghetti squash
  • olive oil
  • salt & pepper
  • 1 cup marinara sauce
  • 1lb prepared meatballs  (either your own recipe or try these)
  • 1 cup shredded mozzarella cheese


  1. 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 baking sheet then brush with oil and season liberally with salt & 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.
  2. While squash is roasting, prepare and bake meatballs.  You can either use your own meatball recipe or use this healthy zucchini & ground turkey meatball recipe
  3. When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands. Top with 4 meatballs, 1/4 cup sauce, and 1/4 cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly.




From:  www.iowagirleats.com

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