Craving Pasta? Try Baked Spaghetti Squash & Meatballs!
 
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A spaghetti squash, a jar of sauce, a pound of meat and BAM—hunger satisfied, Italian style! You won’t even miss the noodles.
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Ingredients
  • 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)
Instructions
  1. Preheat the oven to 375°F, and pour ¼ cup water into a 9x13 baking dish.
  2. Cut the spaghetti squash in half lengthwise, and scrape out the seeds.
  3. Place squash, flesh side down, in the baking dish, and roast in the oven until just tender, about 20 minutes.
  4. 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.
  5. 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.
  6. Shape meat mixture into meatballs—it should make about 20 meatballs.
  7. 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.
  8. Pour marinara sauce over meatballs in the skillet and turn heat to low, and simmer until marinara is heated through and bubbling.
  9. 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).
  10. Enjoy, and store leftovers in an airtight container in the refrigerator.
Notes
Note #1: You can make homemade Italian seasoning by mixing together the following spices: 1 tablespoons dried oregano, 1 tablespoons dried basil, 1 tablespoons dried cilantro, 1 tablespoons dried marjoram, 1 teaspoon dried thyme, 1 teaspoons garlic powder, 1 teaspoon onion powder, ¼ teaspoon black pepper, and ½ teaspoon red pepper flakes.

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.
Recipe by Fat-Burning Man at https://fatburningman.com/craving-pasta-try-baked-spaghetti-squash-meatballs/