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Skinny Spaghetti and Meatballs

Prep time 20 min
Cook time 8 min
Total time 28 min

Prep time 20 min
Cook time 8 min
Total time 28 min

About

Who doesn’t love spaghetti and meatballs? The former vegan in me is shaking her head…lol!

When I found grass fed, organic, lean ground beef at Sprouts this meatball recipe was my natural conclusion. It’s filled with lots of chopped organic veggies that add flavor and bonus nutrients.

Instead of using carbohydrate-filled noodles all you need it one large spaghetti squash. The wholesome, natural stands of squash make this dish low-carb and guilt free.

To make this recipe even more awesome, you can throw the ingredients into your crock pot in the morning, and then come home to a delicious smelling, ready-to-eat dinner!


Serves 12
For the Noodles:

1 spaghetti squash

For the Meatballs:

2 pounds lean, organic, grass-fed ground beef

1 pound lean, sweet turkey sausage

4 stalks celery, diced

1 yellow onion, diced

3 eggs

2 tablespoons Dried Oregano

1 teaspoon garlic powder

Dash of salt and pepper

*Optional: handful of olives

For the Sauce:

14.5 oz can diced tomatoes

1 can tomato paste

Splash of white wine

2 cups fresh basil, chopped

6 cloves Garlic, chopped

Dash of salt and pepper


Directions
For the Noodles:
1

Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour. Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.

For the Meatballs:
1

Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.

For the Sauce:
1

Combine all of the sauce ingredients into a medium bowl and mix well.

To Cook with Crockpot:
1

Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours.

To Cook with Stovetop:
1

Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.

To Serve:
1

Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.


Nutrition

Calories: 266
Fat: 12g
Carbohydrates: 14g
Sodium: 426mg
Fiber: 4g
Protein: 26g
Sugar: —

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