If there was ever a time to try spaghetti squash – a popular fall and winter squash that resembles spaghetti noodles when cooked – it’s here and now with Low-Carb Spaghetti Squash & Meatballs! Here’s the skinny (literally) on spaghetti squash: it’s mild in flavor, easy to cook, and a popular replacement for pasta not only because of it’s aforementioned 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. You know what we call that? An upgrade!
There’s just one problem with swapping spaghetti squash for spaghetti – it’s NOT spaghetti! It doesn’t feel like spaghetti, it doesn’t taste like spaghetti, and I think many people are disappointed after trying spaghetti squash for the first time, thinking it was going to be the answer to their low-carb prayers. I wish!
All is not lost, however, because even though spaghetti squash doesn’t have the same taste and texture as regular spaghetti noodles, it’s still delicious topped with hearty meatballs, rich marinara sauce, and a modest amount of melted mozzarella cheese on top, just like regular spaghetti & meatballs. Plus it can be served in its own shell. Love that1
Start with 2 medium-sized spaghetti squash, which will serve four people. Look for spaghetti squash that are free from soft spots and are heavy for their size. A few scuff marks on the outside are fine, but we’re looking for relatively smooth skin here (#relatable).
Using a sharp paring knife, pierce the squash 5 or 6 times around the center, then microwave on a plate for 3 minutes, flipping halfway through.
Spaghetti squash is a harder-skinned squash, so the time in the microwave will help you cut the squash in half lengthwise with a super sharp knife.
Scrape out the seeds with a spoon then place the squash halves cut side up on a foil-lined and non stick-sprayed baking sheet, brush the flesh with olive oil, season liberally with salt & pepper, then roast at 400 degrees for 50-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily.
Let the squash rest for 10 minutes, or until it’s cool enough to handle, then use a fork to start scraping every which way, in all directions, to loosen up the spaghetti-like strands of squash. Since the skin is pretty thick and hard, you can really get after it without being afraid that the shell will collapse.
Once the strands have been freed and fluffed, top them with 4 meatballs. I’ve made this dish with everything from Italian Meatballs, to Chicken Meatballs, to frozen gluten free meatballs. Make/bake while the squash is roasting.
Top the meatballs with 1/4 cup marinara sauce followed by 1/4 cup shredded fresh mozzarella cheese.
Pop the stuffed squash halves under the broiler until the cheese is golden brown and bubbly, then dig in!
Where spaghetti is soft and chewy, spaghetti squash is crisp-tender and mild in flavor. That said, it still tastes incredible under yummy meatballs, savory marinara sauce, and melty mozzarella cheese.
I also really like using spaghetti squash in this way because many recipes will have you drowning the strands in butter or oil, which, hello, tastes amazing, but kind of defeats the purpose of enjoying a low-cal food like spaghetti squash. If you’ve been hesitant to give spaghetti squash a try, I highly recommend this recipe as your inaugural attempt!
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