RECIPE: Spaghetti Squash with Meatballs

Ladies, it’s time to reinvent spaghetti night with this seriously genius swap: Spaghetti Squash with Meatballs. Forget the carb overload—you’re about to fall in love with this low-calorie, veggie-packed version of the classic. It’s cozy, comforting, and gives you all the satisfying twirl action of pasta without the heaviness. Oh, and the meatballs? Juicy, flavorful, and basically the cherry on top. Let’s do this!

Key Points About the Recipe

• Spaghetti squash transforms into noodle-like strands when roasted. It’s fun, light, and way healthier than regular pasta.

• This dish is high in protein and fiber, which means it’s as filling as it is delicious.

• You can customize the meatballs—go classic with ground beef, lighten it up with turkey, or even make them plant-based.

• It’s gluten-free and perfect for meal prep. Make it ahead, and you’ll be set for dinner for days!

• It’s everything you love about spaghetti and meatballs—just better for your body.

Health Benefits of the Main Ingredients

• Spaghetti Squash: Low in carbs and calories, spaghetti squash is loaded with fiber, which helps keep your digestion on point. It’s also a good source of vitamin C and B vitamins for energy and immune support.

• Ground Meat: Whether you go for beef, turkey, or chicken, the protein helps build and repair muscles while keeping you full and satisfied. Plus, iron in red meat supports energy levels.

• Tomatoes (in the sauce): Packed with antioxidants like lycopene, tomatoes help fight inflammation and support heart health.

• Garlic and Onion: These flavor powerhouses also come with health perks, like boosting immunity and promoting healthy digestion.

Recipe and Instructions

Ingredients:

• 1 medium spaghetti squash

• 1 pound ground meat (beef, turkey, or plant-based)

• 1 egg (or flax egg for plant-based)

• ½ cup breadcrumbs (use gluten-free if needed)

• 2 cloves garlic, minced

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• Salt and pepper to taste

• 2 cups marinara sauce (store-bought or homemade)

• Olive oil

• Fresh parsley and Parmesan cheese (optional, for garnish)

Instructions:

1. Roast the spaghetti squash: Preheat your oven to 400°F (200°C). Slice the squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Place the halves face-down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender. Once cooked, use a fork to scrape out the strands and set aside.

2. Make the meatballs: In a bowl, combine the ground meat, egg, breadcrumbs, garlic, oregano, basil, salt, and pepper. Mix until just combined—don’t overdo it! Roll the mixture into meatballs (about 1½ inches in diameter).

3. Cook the meatballs: Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.

4. Warm the sauce: Pour the marinara sauce into the skillet with the meatballs and simmer for 5 minutes to let the flavors meld.

5. Assemble the dish: Divide the spaghetti squash strands into bowls and top with the meatballs and sauce. Garnish with fresh parsley and Parmesan cheese if you like!

6. Serve and enjoy: Dig in and savor every guilt-free bite of this comforting classic.

Craving more healthy swaps like this one? Book a nutritional consultation, and I’ll help you discover easy ways to make your favorite comfort foods work for your health goals. Let’s make healthy eating fun and satisfying!

xo, Kayla

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