How To Make Whole30 Squashgetti and Meatballs
Here’s a way to enjoy a bowl of pasta with fewer carbs. This Whole30 squashgetti is a filling dish that even comes with some beef meatballs.
Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.
Bake in the preheated oven until soft, about 45 minutes.
While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated.
Shape mixture into 1 ½-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook for about 30 minutes or until meatballs are no longer pink in the center.
Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat for 10 to 15 minutes or until warmed through.
Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place ½ of the squash in a bowl and cover with ½ the meatballs and ½ of the sauce. Repeat with remaining squash, meatballs, and sauce.
- Calories: 595.78kcal
- Fat: 28.95g
- Saturated Fat: 6.74g
- Trans Fat: 0.58g
- Monounsaturated Fat: 16.37g
- Polyunsaturated Fat: 4.04g
- Carbohydrates: 33.77g
- Fiber: 7.77g
- Sugar: 17.13g
- Protein: 53.82g
- Cholesterol: 146.57mg
- Sodium: 1542.01mg
- Calcium: 159.83mg
- Potassium: 1745.22mg
- Iron: 8.34mg
- Vitamin A: 80.98µg
- Vitamin C: 11.75mg
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