Are you craving a mouthwatering, guilt-free meal that tastes like a cheat day but keeps you perfectly on track with your health goals? Look no further! Our Paleo Spaghetti Squash Meatballs are about to revolutionize your dinner routine, delivering all the flavor of traditional pasta without the carb overload. Imagine twirling "pasta" made entirely from vegetables, topped with juicy, perfectly seasoned meatballs and rich marinara sauce - and it's 100% Paleo-approved!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef
- 1/2 cup almond flour
- 1 egg
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise using a sharp knife, being careful as the squash can be tough.
- Scoop out the seeds from the squash halves using a spoon. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the meatballs. In a large mixing bowl, combine ground beef, almond flour, egg, Italian seasoning, salt, and pepper. Mix thoroughly using your hands until well combined.
- Form the meat mixture into golf ball-sized meatballs, creating approximately 12-16 meatballs depending on size preference.
- Heat a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 160°F or 71°C), about 8-10 minutes.
- Once the meatballs are cooked, pour the marinara sauce into the skillet and simmer for 5 minutes, coating the meatballs in sauce.
- When the spaghetti squash is done, remove from the oven and let cool for 5 minutes. Using a fork, scrape the inside of the squash to create spaghetti-like strands.
- Divide the spaghetti squash strands among four plates, top with meatballs and marinara sauce. Serve hot and enjoy your Paleo-friendly meal.
Tips
- Squash Cutting Hack: Use a sturdy chef's knife and carefully rock it back and forth to cut the spaghetti squash safely. Consider microwaving the squash for 2-3 minutes first to soften it slightly.
- Moisture Management: Pat your ground beef dry before mixing to ensure meatballs hold together well and achieve a perfect sear.
- Even Cooking: Use a meat thermometer to ensure meatballs reach exactly 160°F for food safety without overcooking.
- Flavor Boost: For extra richness, consider adding finely minced garlic or fresh herbs to your meatball mixture.
- Make-Ahead Friendly: You can prepare meatballs and roast squash in advance, making weeknight cooking a breeze!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 110mg
