Spaghetti Squash with Low-Carb Marinara Sauce and Meatballs: A Healthy Twist on Classic Comfort Food.
Craving a hearty pasta dish but looking to keep things light? Try swapping traditional pasta with spaghetti squash for a healthier, low-carb option that doesn’t skimp on flavor.
Paired with rich marinara sauce and juicy meatballs, this dish is perfect for satisfying your comfort food cravings while staying on track with your health goals.
Ingredients:– 1 medium spaghetti squash– 1 cup low-carb marinara sauce (store-bought or homemade)– 1 lb ground turkey, beef, or chicken (for meatballs)– 1/4 cup almond flour (for meatball binding)– 1 egg (for meatball binding)
– 1/4 cup grated parmesan cheese– 1 tsp garlic powder– 1 tsp dried oregano– Salt and pepper to taste– Fresh basil or parsley for garnish (optional)
Cook the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with olive oil, sprinkle with salt and pepper, and place face-down on a baking sheet.
Roast for 40-45 minutes until the squash is tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
Make the Meatballs: In a bowl, mix the ground meat, almond flour, egg, parmesan cheese, garlic powder, oregano, salt, and pepper. Roll the mixture into small meatballs, about 1 inch in diameter.
– Cook the Meatballs: Heat a pan over medium heat and cook the meatballs for 6-8 minutes, turning occasionally until golden brown on all sides.– Heat the Marinara Sauce: While the meatballs are cooking, warm the low-carb marinara sauce in a separate pan.
– Assemble the Dish: Once the spaghetti squash is ready, top it with the marinara sauce and meatballs. Garnish with fresh basil or parsley for an extra burst of flavor.– Serve and Enjoy: Dive into your low-carb, high-flavor spaghetti squash meal!