If you haven’t tried spaghetti squash yet, this is the perfect recipe to try for it. Enjoy one of your classic favorites without the high carbohydrate count, and pair it with these delicious homemade meatballs for a balanced meal.
Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour.
Remove squash from oven and allow to cool. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.
Combine all of the sauce ingredients into a medium bowl and mix well.
Cook with Crockpot: Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours.
OR Cook with stovetop: Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.
Nutritional Analysis: One serving equals: 266 calories, 12g fat, 426mg sodium, 14g carbohydrate, 4g fiber, and 26g protein
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