We love using spaghetti squash in place of grain-based pastas. It tastes delicious and feels good in our bodies long after we’ve finished our meal. We topped this squash with savory beef meatballs baked in marinara sauce. Finish this off with some olive oil to ensure you get all the fat that your body is using as its preferred energy!
Prep Time: 10 minutes
Cooking Time: 1 hour
1 small spaghetti squash (or 3 cups of cooked spaghetti squash)
8 ounces of ground beef
1 large egg
1 teaspoon sea salt
½ teaspoon cracked black pepper
2 garlic cloves, peeled & minced
1 teaspoon dried fennel seeds
¼ cup fresh parsley, chopped
1 cup marinara sauce
3 tablespoons olive oil
Preheat oven to 400 degrees Fahrenheit.
Halve spaghetti squash and discard the seeds. Place on a baking tray lined with parchment paper and bake until very soft, about 45 minutes. Remove from the oven and carefully shred the squash halves with a fork, loosening so that it is easy to scoop out and serve with meatballs later.
In a bowl, mix ground beef, egg, sea salt, black pepper, garlic and fennel seeds until well-combined. Form into 6 large meatballs.
Bake in a cast-iron skillet in the oven until fully cooked through, about 10 minutes per side. After flipping sides, pour marinara sauce in the cast-iron and allow to heat up with the meatballs.
Remove from the oven and serve in spaghetti squash halves, garnishing with olive oil, saving any leftovers in the fridge for up to 3 days.
Net Carbs: 10