And although not quite the same, it closely mimics the experience of eating the original dish. When I started a low-carb diet, I immediately began to look for ways to recreate old favorites while keeping them low-carb. I knew I was going to have to find a replacement for pasta - one of my all-time favorite things to eat. This delicious dish of spaghetti squash and meatballs is the ultimate low-carb substitute for the beloved classic recipe. I make it often because my kids enjoy it, and my husband and I don’t exactly suffer when we eat it, either!
Ingredients
Recipe Card
Spaghetti squash: I use a small, 2-pound spaghetti squash. Lean ground beef: I typically use an 85/15 mixture. I find that leaner than that is not as flavorful. Sometimes, I use ground turkey and make turkey meatballs. To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano. Marinara sauce: I try to use a sugar-free brand such as Rao’s. Chopped parsley: Used mostly for garnish, although it does add a layer of flavor. Finely grated parmesan: You can also use shredded parmesan if that’s what you have on hand.
As mentioned above, you can also make this recipe with turkey meatballs. Microwave the squash. I cook the squash in the microwave, so it’s ready in just ten minutes. I use a small, 2-pound spaghetti squash, which yields about 1 pound (3 cups) of cooked strands. Bake the meatballs. Quickly mix the ground beef with the seasonings and bake the meatballs in the oven. There’s no need to add breadcrumbs - they come out juicy and delicious. Finish the dish. Pour the sauce and meatballs on top of the squash strands, garnish with parsley and parmesan, and serve!
