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Spaghetti Squash Meatball Casserole
A low-carb meatball casserole recipe made with shredded spaghetti squash, premade marinara sauce, lean ground beef and fresh mozzarella cheese.
Course
Main Course
Cuisine
Beef, Italian
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
50
minutes
minutes
Servings
10
Calories
361
kcal
Author
Amee
Ingredients
For the meatballs:
2
lbs
lean ground beef
90% or less
1
whole egg
1
egg white
2
cloves
garlic
minced
1
tablespoon
dried parsley
½
cup
grated parmesan cheese
½
cup
breadcrumbs
I use gluten free
1
tablespoon
extra virgin olive oil
salt and pepper
to taste
For the casserole:
1
large spaghetti squash
2
tablespoon
extra virgin olive oil
4
cloves
garlic
minced
1
sweet onion
chopped
1
tablespoon
Italian seasoning
½
cup
parmesan cheese
1
23.5 oz jar Newman's Own marinara sauce
8
oz
fresh mozzarella cheese
sliced
Instructions
Preheat oven to 350 degrees F.
Slice spaghetti squash down the middle, lengthwise and brush the inside part with olive oil.
Lay squash, seeded part down onto a cookie sheet and bake for 35-40 minutes.
While squash is baking, mix all meatball ingredients together (except olive oil) in a large bowl, working it well with your hands.
Roll into golf ball size balls and refrigerate until your squash comes out of the oven. You should have about 18-20 meatballs.
When squash is done, flip it with the flesh side up and set aside to cool
Turn oven up to 375 degrees F. and heat 1 tablespoon olive oil a large skillet over medium-high heat.
Brown meatballs on all sides and place them onto a baking sheet.
Bake meatballs for 20 minutes, until cooked through.
Wipe out your skillet and add the remaining tablespoon olive oil.
Cook onion and garlic on medium heat until onion is soft, about 4-5 minutes.
while onion and garlic are cooking, spoon out the seeds in the squash and shred squash with a fork (it should look like thin noodles)
Add shredded squash to skillet, along with parmesan cheese, Italian seasoning and salt and pepper, to taste.
Stir until just blended and remove from heat.
Spread a thin layer of sauce in the bottom of a 9x13 baking dish
Top with squash mixture, then arrange your meatballs on top
Pour remaining sauce over and top with slices of fresh mozzarella.
Lower oven heat to 350 degrees and bake for 30 minutes.
Serve immediately.
Notes
*You can save time making this recipe by preparing the meatballs a day ahead.
Nutrition
Calories:
361
kcal
|
Carbohydrates:
19
g
|
Protein:
32
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Cholesterol:
98
mg
|
Sodium:
772
mg
|
Potassium:
739
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
666
IU
|
Vitamin C:
9
mg
|
Calcium:
301
mg
|
Iron:
4
mg