- 1 whole spaghetti squash
- 2 pounds ground beef (85% lean)
- 1 large onion (yellow or red), peeled and diced
- 4 garlic cloves, peeled and diced
- 2 eggs
- 2 tablespoon dried Italian seasoning (see note below recipe for a homemade recipe for Italian seasoning)
- 2 tablespoons ground flaxseed meal (optional)
- 1 teaspoon sea salt
- Ghee or avocado oil (for greasing pan)
- 1 26-30 ounce jar marinara sauce (no sugar added)
- ¾ cup parmesan cheese, shredded (optional)
- Preheat the oven to 375°F, and pour ¼ cup water into a 9x13 baking dish.
- Cut the spaghetti squash in half lengthwise, and scrape out the seeds.
- Place squash, flesh side down, in the baking dish, and roast in the oven until just tender, about 20 minutes.
- Allow to cool, and then rake a fork back and forth across the inside of the squash halves to remove the strands into a large bowl.
- While squash is baking, peel and dice 1 onion and 4 garlic cloves. Add to a large mixing bowl with 2 pounds ground beef, 2 eggs, 2 tablespoons Italian seasoning, 2 tablespoons flaxseed meal, and 1 teaspoon salt. Use clean hands to mix everything together.
- Shape meat mixture into meatballs—it should make about 20 meatballs.
- Grease a large skillet (you may need 2 skillets) with ghee or avocado oil, heat over medium, and cook meatballs, turning occasionally, until browned on all sides and cooked through.
- Pour marinara sauce over meatballs in the skillet and turn heat to low, and simmer until marinara is heated through and bubbling.
- Add spaghetti squash to serving plates, scoop meatballs with marinara over the top, and sprinkle shredded cheese over the top along with a pinch of red pepper flakes (optional).
- Enjoy, and store leftovers in an airtight container in the refrigerator.
Note #2: Sometimes we like recipe is even better when it's reheated the next day (after the sauce seeps in). Double the meatball mixture to make sure you have enough for leftovers.
Spaghetti and meatballs is a classic. But we know by now that pasta made of processed wheat noodles makes us fat and sick.
A plate of regular pasta can easily pack in over 80 grams of carbs while offering little to no nutritional value…
What’s a health nut to do?
I wouldn’t survive without delicious Italian favorites like spaghetti.
Alyson and I are hard at work making comfort foods good for you again.
Here’s how we do it:
Step 1: Dump the processed flours, sugars, and icky “vegetable” oils.
Step 2: Swap in nutrient-dense real food.
I think it’s time you meet the lord of the gourds: Spaghetti Squash.
Spaghetti Squash is a healthy, low-carb substitute for pasta packed with nutrients including Vitamin A, Vitamin C, and B Vitamins. Due to its uncanny resemblance to noodles, it’s also known as vegetable spaghetti, noodle squash, and my favorite, squaghetti.
The seed of this versatile squash can be roasted and eaten like pumpkin seeds, with a bit of olive oil and sea salt (kids love them).
Don’t have any spaghetti squash? Try subbing spiralized zucchini, sweet potato, or sliced eggplant for your pasta dishes (all Wild Diet approved).
On top of that, tomatoes provide Vitamins A, C, B2 and potassium, a mineral that most of us don’t get enough of. Tomatoes are also high in the phytonutrient lycopene, which research shows can play a powerful role in the prevention of cardiovascular disease, certain types of cancer, and chronic illnesses.
Tomato sauce, meatballs loaded with Italian flavors, aldente spaghetti squash, and melted mozzarella. Dinner is served!
Skip the boring plate of pasta and bread. Make this Spaghetti Squash and Meatballs instead. Share on X
A spaghetti squash, a jar of sauce, a pound of meat and BAM—hunger satisfied, Italian style! You won’t even miss the noodles.
Looking for more tasty Italian dishes? Try our Chicken Parmesan. It’s a favorite in the Fat-Burning Tribe.
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If you’d like more recipes like this one, I have some very good news.
In the Fat-Burning Tribe, we have members from all over the world, sharing recipes and success stories, getting their questions answered in our members-only group, and motivating each other to get in the best shape of their lives.
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What’s your favorite fat-burning Italian dish? Share your pictures and recipes in the comments!
Looks delicious.
I have fallen in love with my spiralizer, too.
Thanks – spiralizers are the best!
Oops! Thanks for catching that, Shannon. Just updated the directions to 1 tablespoon. Let us know what you think of the recipe!
We just made this over the weekend. I think this is the best recipe of yours that we have tried so far! Super Yummy!!
Which spiralizer do you guys recommend?
We use this one and dig it: http://amzn.to/2dC2TqH
You can also turn zucchinis into noodles using a julienne peeler for thin noodles or with a simple vegetable peeler for wide flat noodles.
Looks Yummy and Mouthwatering!
Absolutely amazing flavor. Super filling and lived up to all the satisfaction I hoped it would. Even great reheated the next day. I subbed ground chicken for the beef. Will be a regular dinner around my house. My 10 year old even chose to eat this instead of the regular noodle spaghetti I made for the others.
Absolutely love your amazing recipe. Wanna replace sea salt for usual cooking salt, I am simply going bazinga over this, replace or not)…Never thought meatballs would go this well with spaghetti. Thx for sharing Abel!
Hello,
I think this is the best recipe of yours that we have tried so far! Super Yummy!!
Abel, Thanks for the recipe. Delicious!
Abel, Delicious! I wonder, but a lot of calories?
I just tried this method and found it delicious. Thanks for sharing this recipe.
This dish is really delicious and easy to prepare. Thanks for sharing this recipe.
It looks delicious, I will definitely try to prepare it. Thanks for such a good recipe.