Dairy-free Spaghetti Squash And Meatballs
This Dairy-Free Spaghetti Squash and Meatballs recipe is a delicious and healthy alternative to traditional spaghetti and meatballs. The spaghetti squash serves as a nutritious, gluten-free, and dairy-free base for the flavorful meatballs and sauce.
Ingredients
- 1 medium spaghetti squash
- 1 pound ground beef
- 1/2 cup almond flour
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon olive oil
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet. Bake for 40 minutes, or until the squash is tender.
- In a large bowl, combine the ground beef, almond flour, parsley, onion, garlic, oregano, salt, and pepper. Form the mixture into meatballs, about 1 inch in diameter.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides.
- Pour the crushed tomatoes over the meatballs in the skillet. Cover and simmer for 15-20 minutes, or until the meatballs are cooked through.
- Use a fork to scrape the cooked spaghetti squash into strands. Divide the squash among plates, top with the meatballs and sauce, and sprinkle with nutritional yeast if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Baking sheet Large bowl Large skillet
Tools
Knife Fork
Serving suggestions
Serve the Dairy-Free Spaghetti Squash and Meatballs with a side salad and a sprinkle of fresh basil for a complete and satisfying meal.
Tips & tricks
For a time-saving option, you can also use store-bought dairy-free meatballs and sauce to simplify the recipe.
Cost
$15