clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spaghetti Squash & Meatballs


This Spaghetti Squash & Meatballs recipe is a low carb, keto friendly version of the classic spaghetti & meatballs.


  • 1 medium sized Spaghetti Squash
  • 1 lb Ground Beef
  • 1/2 Parmesan Cheese
  • Basil
  • Pasta Sauce
  • 1 medium sized spaghetti squash (about 5 cups spaghetti squash noodles)
  • 1 lb ground beef
  • 12 tbsp minced garlic
  • 1/2 cup fresh basil leaves
  • 1 24 oz. jar marinara sauce
  • 1/2 cup parmesan cheese (more to taste)
  • half a medium yellow onion (minced)
  • 1 egg
  • optional extra seasonings of choice: I used dried oregano, 2 tsp chili flakes, and added a splash of red wine
  • optional 1/4 cup almond flour in the meatballs
  • salt and pepper (to taste)


  1. To cook the spaghetti squash in the oven: Pre-heat the oven to 450 degrees. Cut spaghetti squash lengthwise and scrape out the seeds. Rub olive oil on sides of squash then season with salt and pepper. Roast for 50min-1 hour. Once slightly cooled, take fork and scrape out insides for noodles.
  2. To cook the spaghetti squash in the Instant Pot: Cut the Spaghetti Squash in half lengthwise. Scoop out the seeds. Put it in the Instant Pot with one cup of water. Set it to high pressure for 5 minutes. When the timer goes off, release pressure. Scrape the insides of the spaghetti squash with a fork to get “noodles”.
  3. To make the meatballs: While the spaghetti squash is cooking, in a bowl, combine ground beef, egg, almond flour if using and seasonings of choice (I used garlic powder, salt, pepper, oregano, and a little steakhouse seasoning). Mix until well combined but try not to overmix. Form into balls.
  4. Heat a pan over medium heat, add olive oil or butter and then add in meatballs, turn them every few minutes, letting them brown on all sides. This should take about 10 minutes. Once cooked, set aside.
  5. Heat another pan over medium heat, add in olive oil then yellow onion and cook until slightly translucent. Add in marinara sauce then add any seasonings you might be using. I added 2 tbsp dried oregano, 2 tsp red chili flakes and a splash or two of red wine. I also chopped half the basil and added to the sauce at the end. You could also add a splash of cream, if desired. Season the sauce with salt and pepper.
  6. Allow to simmer for at least ten minutes. Add back in meatballs. Once spaghetti squash is done cooking, add in noodles. Combine everything together.
  7. To serve, put noodles on a plate or bowl, get a couple meatballs then top with parmesan and fresh basil, as desired.
Privacy Policy