Wheat-free Spaghetti Squash And Meatballs
This Wheat-Free Spaghetti Squash and Meatballs recipe is a delicious and gluten-free alternative to traditional spaghetti and meatballs. The spaghetti squash serves as a nutritious and flavorful base for the savory meatballs, making it a perfect option for those with dietary restrictions or anyone looking for a lighter pasta dish.
Ingredients
- 1 large spaghetti squash
- 1 pound ground beef
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves, cut side down, on a baking sheet and roast for 40 minutes, or until tender.
- While the squash is roasting, prepare the meatballs. In a large bowl, combine the ground beef, almond flour, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat a large skillet over medium heat and add the meatballs. Cook for 10-12 minutes, turning occasionally, until browned on all sides and cooked through.
- Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
- Divide the spaghetti squash among plates, top with marinara sauce and meatballs, and serve hot.
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
- 20g
- Fiber
- 5g
- Fat
- 18g
Supplies
Baking sheet Large skillet
Tools
Fork Mixing bowl
Serving suggestions
Serving suggestions: Serve with a side salad or steamed vegetables for a complete meal.
Tips & tricks
Tips: Be sure to fully cook the spaghetti squash to achieve the perfect "noodle-like" texture.
Cost
$15