Are you craving a mouthwatering Italian classic that won't derail your healthy eating goals? Prepare to be amazed by this game-changing Spaghetti Squash and Meatballs recipe that transforms the traditional pasta dish into a low-carb, flavor-packed sensation! Imagine tender, juicy meatballs swimming in rich marinara sauce, nestled on a bed of perfectly roasted spaghetti squash strands that mimic pasta but pack a nutritional punch. This slow cooker miracle is about to become your new favorite comfort food that satisfies both your taste buds and your wellness journey.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Start by preparing the spaghetti squash. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast in the oven for about 30-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
- While the squash is roasting, prepare the meatballs. In a large mixing bowl, combine the ground beef, bread crumbs, grated Parmesan cheese, egg, salt, and pepper. Mix until just combined; be careful not to overmix, as this can make the meatballs tough.
- Shape the mixture into meatballs, about 1-
- 5 inches in diameter. You should have approximately 12-16 meatballs, depending on the size you make them.
- In a large skillet over medium heat, add a drizzle of olive oil. Once hot, carefully add the meatballs to the skillet. Sear the meatballs for about 2-3 minutes on each side until they are browned. This step adds flavor but is optional if you prefer to cook them directly in the slow cooker.
- Once the meatballs are browned, transfer them to the slow cooker. Pour the marinara sauce over the meatballs, ensuring they are well coated. If you have any leftover marinara sauce, you can add it to the slow cooker as well.
- Cover the slow cooker and cook on low for 4 hours. The meatballs should be cooked through and tender by the end of this time.
- While the meatballs are cooking, once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Using a fork, scrape the inside of the squash to create spaghetti-like strands. Set aside.
- Once the meatballs are cooked, carefully remove them from the slow cooker. You can serve them over the spaghetti squash strands. Garnish with additional grated Parmesan cheese and fresh basil if desired.
- Enjoy your delicious spaghetti squash and meatballs, a healthy and satisfying Italian-inspired meal!
Tips
- Squash Selection: Choose a spaghetti squash that feels heavy for its size and has a firm, unblemished skin for the best texture.
- Meatball Magic: For extra-tender meatballs, avoid overmixing the ingredients. Gently combine just until incorporated.
- Searing Shortcut: While browning meatballs is optional, it adds a delicious depth of flavor that takes the dish to the next level.
- Make-Ahead Miracle: This recipe is perfect for meal prep! You can make the meatballs and squash in advance and reheat when ready to serve.
- Moisture Matters: If your marinara sauce seems too thick, add a splash of beef broth to keep the meatballs moist during slow cooking.
- Garnish Game: Fresh basil, extra Parmesan, or a sprinkle of red pepper flakes can elevate the final presentation and flavor.
- Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, making it a fantastic meal prep option.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
