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Spaghetti Squash and Parmesan Meatballs | Can't Stay Out of the Kitchen | fantastic healthy & low calorie #casserole with #spaghettisquash, #spaghetti sauce & homemade #glutenfree #meatballs with #parmesan cheese. Easy & delicious. #beef

Spaghetti Squash and Parmesan Meatballs

Teresa Ambra
Spaghetti Squash and Parmesan Meatballs will change how you think about a traditional Spaghetti and Meatball dinner! This fabulous spaghetti squash entree uses homemade Parmesan Meatballs and Spaghetti Sauce. It's healthy, low calorie, gluten free and has just enough kick from paprika and cayenne pepper to make it mouthwatering. Excellent substitute for pasta. Even your kids will enjoy this recipe!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Beef, Main Dish
Cuisine American
Servings 8
Calories 294 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 microwave oven to partially cook spaghetti squash
  • 2 18x26" cookie sheet pans (one to roast the spaghetti squash and one to cook the meatballs)
  • parchment paper
  • 1 large sharp knife to cut spaghetti squash
  • 1 9x13" glass baking dish

Ingredients
  

SPAGHETTI SQUASH:

  • 1 large spaghetti squash
  • 2 tbsp. olive oil or as needed
  • 1 tsp. Salt and pepper to taste
  • 1 pinch paprika
  • 1 pinch cayenne pepper
  • 28 oz. jar spaghetti sauce (any flavor), or homemade tomato marinara sauce

PARMESAN MEATBALLS:

  • 1 lb. 96% lean ground beef
  • 1 cup 4C brand gluten free seasoned bread crumbs regular bread crumbs or panko bread crumbs can also be used
  • 2 large eggs
  • 2 tbsp. diced red onion
  • 1 tbsp. dried parsley
  • 1 tsp. dried thyme
  • 1 tsp. dried Italian seasoning
  • 1 cup parmesan cheese or 6-cheese Italian cheese blend
  • 3/4 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground black pepper

Instructions
 

SPAGHETTI SQUASH:

  • Prick spaghetti squash all over with a fork.
  • Place in microwave on 100% power for about 12-13 minutes.
  • Remove from microwave and cut in half lengthwise.
  • Remove seeds.
  • Drizzle olive oil over top of squash halves.
  • Sprinkle each squash half generously with salt, pepper.
  • Add just a few shakes of cayenne pepper and paprika.
  • Place cut-side down on a parchment paper-lined cookie sheet.
  • Bake at 400° about 45 minutes until cooked through.
  • Remove from oven and remove squash from shell with a fork.
  • Place in the bottom of a greased 9x13” baking dish.
  • Add cooked meatballs.
  • Spoon spaghetti sauce over top.
  • Sprinkle casserole very lightly with paprika and cayenne pepper to give it just a little kick.
  • Heat through at 350° for about 10-15 minutes.

PARMESAN MEATBALLS:

  • Combine ingredients in a large mixing bowl with your hands until thoroughly mixed.
  • Roll beef mixture into balls.
  • Place on a lightly sprayed cookie sheet and bake at 350° about 30-40 minutes or until meatballs are thoroughly cooked.
  • Yield: 24 meatballs.
  • Use as directed above.

Notes

NOTE: Cyndie used a chicken-parmesan meatball from HEB. The meatballs were gluten free and the parmesan cheese was vegan. She has also made this with her own homemade marinara sauce.
 
NOTE: If you cook the squash too long it will explode in the microwave. So it won’t be too soft, but hopefully soft enough that you can cut it with a knife and remove the seeds and pulp.
 
NOTE: You can use regular bread crumbs in the recipe if you don't want to use gluten free bread crumbs.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 294kcalCarbohydrates: 26gProtein: 21gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 93mgSodium: 1192mgPotassium: 734mgFiber: 5gSugar: 7gVitamin A: 833IUVitamin C: 12mgCalcium: 209mgIron: 4mg
Keyword beef, casserole, cheese, gluten free, main dish, meatballs, mozzarella cheese, spaghetti squash
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