Meatball Spaghetti Squash

Share This Post

Meatball Spaghetti Squash

Course: Dinner
Keyword: beef, dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Servings: 4
Calories: 301kcal


  • 1 lb Extra Lean Ground Beef
  • 1/2 Yellow Onion (small, finely diced)
  • 1 Garlic (clove, minced)
  • 1 tsp Dried Basil
  • 1 tsp Dried Thyme
  • 1/4 tsp Sea Salt
  • 2 Spaghetti Squash (medium, halved lengthwise, seeds removed)
  • 1/2 cup Tomato Sauce


  • Preheat the oven to 425ºF (220ºC). Line two baking sheets with parchment paper.
  • In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets.
  • On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through).
  • Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
  • When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals approximately three to four meatballs and half of a spaghetti squash.
  • More Flavor

    Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce, breadcrumbs and/or egg to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.
  • Additional Toppings

    Fresh basil, parmesan or nutritional yeast.
  • Save Time

    Use store-bought frozen meatballs instead.
  • Make it Vegan

    Use veggie meatballs or falafels instead.


Serving: 4g | Calories: 301kcal | Carbohydrates: 26g | Protein: 25g | Fat: 12g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 5mg

More To Explore

fREE: weight loss that lasts cheatsheet