Whole30 Squashgetti and Meatballs
When you don't want carbs but are craving Italian, there are not many options available. We find this dish hearty and satisfying, even without the flour and fat. It's a great low-carb, Whole30® version of classic spaghetti and meatballs.
- Serves: 2 persons
- 1spaghetti squash, halved lengthwise and seeded
- 2tablespoons avocado oil
- 1pound ground beef
- ½onion, minced
- 2teaspoons Italian seasoning
- 1½ teaspoons salt
- 1teaspoon ground black pepper
- 1teaspoon garlic powder
- ½teaspoon crushed red pepper
- 1(13.5 ounce) jar Whole30® spaghetti sauce (such as Trader Joe's® Puttanesca or Costco's® Blue Parrot)
Step 1Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.
Step 2Bake in the preheated oven until soft, about 45 minutes.
Step 3While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated. Shape mixture into 1 1/2-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook until meatballs are no longer pink in the center, about 30 minutes.
Step 4Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat until warmed through, 10 to 15 minutes.
Step 5Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place 1/2 of the squash in a bowl and cover with 1/2 the meatballs and 1/2 of the sauce. Repeat with remaining squash, meatballs, and sauce.