Spaghetti Squash and Meatballs

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  • 1 large spaghetti squash
  • 28 oz. sugar-free marinara sauce (read labels as marinara often has sugar and soybean oil)

For the meatballs:

  • 1 pound ground beef
  • 1/2 pound ground Italian sausage (or 2 Italian sausage links with casing removed)
  • 1 cup spinach, finely chopped
  • 1/4 yellow onion, finely diced
  • 1 tablespoon minced garlic
  • 1 egg lightly beaten
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • Sea salt and pepper to taste
  • 2 tablespoons cooking oil of choice


  1. Carefully cut your spaghetti squash in half lengthwise and use a spoon to remove and dispose of the seeds
  2. Place your halves face down on a baking sheet and bake in the oven at 425º for 35-40 minutes or until you can easily press into the skin with a fork
  3. While your squash cooks, prepare your ingredients for the meatballs
  4. Add all of your meatballs ingredients except the cooking oil to a bowl
  5. Use your hands to mix all ingredients until thoroughly combined and roll into 1" balls. Set aside
  6. Heat your cooking oil in a frying pan with high sides over medium heat until it begins to smoke just a little
  7. Add your meatballs to the pan, carefully turning every few minutes until all sides are browned; about 10 minutes
  8. Drain any excess fat/oil
  9. Add the marinara sauce to the pan, cover, and simmer meatballs until cooked through; about 10 more minutes
  10. While your meatballs cook, use a fork to pull your spaghetti squash from the skin, working against the grain or horizontally
  11. Plate about 1 cup of spaghetti squash and top with meatballs and sauce once finished cooking
  12. Top with nutritional yeast or Parmesan cheese (if you tolerate dairy) and enjoy!