Low Carb Spaghetti and Meatballs

Pasta is one comfort food that people cling to, but the carb count is super high. Instead, try this Low Carb Spaghetti and Meatballs made with spaghetti squash and ground turkey! This much-healthier version of classic spaghetti and meatballs is completely baked in the oven and on the table in less than an hour. First, mix your meat mixture for the meatballs using classic Italian ingredients like basil and Parmesan. I also lighten them up with shredded zucchini and carrot! Then, slice your spaghetti squash in half to prepare it for baking. Finally, warm up your favorite marinara sauce and serve everything together. You won’t miss pasta with my Low Carb Spaghetti and Meatballs!

Recipes Similar to Low Carb Spaghetti and Meatballs:

Healthy Alfredo Sauce Made with Cauliflower

Bruschetta Stuffed Chicken Breast

Easy Italian Meatball Wraps

Low Carb Cheeseburger Bites Recipe

What Are the Health Benefits of Spaghetti Squash?

Chosing spaghetti squash over traditional wheat pasta has a ton of health benefits, especially for people who have wheat or gluten sensitivities. Spaghetti squash is a low carb vegetable the mimics the look and texture of pasta natually and is a popular choice for gluten-free and low carb diets. It is a high fiber vegetable with vitamin C and vitamin B12. Serving spaghetti squash with pasta sauce and healthy or vegan meatballs is the perfect healthy dinner that will satisfy everyone in the family.

Making healthy swaps for pasta is a great low carb way to stay on track with your diet. For more low carb dinners, try my Italian Beef Recipe with Peppers!

Ingredients in Low Carb Spaghetti and Meatballs

• lean ground turkey
• egg
• Parmigiano-Reggiano cheese
• zucchini
• bread crumbs
• carrot
• basil
• parsley
• garlic
• low-sugar pasta sauce
• spaghetti squash

How to Make Low Carb Spaghetti and Meatballs

Preheat oven to 375ºF.

Lightly coat 2, 9×13-inch casserole dishes with nonstick cooking spray and set aside.

In a bowl, combine turkey, egg, cheese, carrot, zucchini, bread crumbs, basil, parsley, garlic, and spices. Fold ingredients together with hands, but be careful not to over-mix — too much mixing can dry out your meatballs.

Roll meat mixture into 1-inch balls and place evenly in one of your prepared casserole dishes.

Meanwhile, carefully cut the top and bottom off of the squash. Then cut the squash in half lengthwise.

Use a spoon to scoop out and discard seeds from the middle of each half.

Arrange squash in the second casserole dish, cut sides down. Pour 3/4 cup water into the dish and set aside.

Place both the squash and meatballs in the oven and bake for about 35 minutes, rotating both dishes halfway through, or until meatballs are cooked all the way through. The internal temperature of the meatballs should reach 165ºF.

When there is 10 minutes left of baking time, in a small saucepan, heat the pasta sauce over medium-high heat until it begins to bubble.

Allow squash to cool slightly. Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a colander so the excess juice can drain.

Meanwhile, in a small saucepan, heat the pasta sauce over medium-high heat until it begins to bubble.

Serve 1 cup spaghetti squash with ½ cup pasta sauce and 5 turkey meatballs.