Spaghetti Squash with Meatballs
This spaghetti squash with meatballs recipe takes a family favorite meal and turns it into a healthy, filling meal that you'll want to make again and again. It's got all the classic flavors you want in a good pasta dish, but without all the carbs!
It's quick and easy to make with just a few ingredients and can be made in one pan! Easy prep, easy cleanup and great taste! What more could you ask for?
Spaghetti Squash Bake
- 1 large spaghetti squash baked and skin removed
- 1/2 cup MuscleEgg Original/Organic egg whites
- 1 cup pasta sauce
- 1 cup Shredded Mozzarella Cheese
- 1 lb lean ground beef
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1 1/2 tbsp parsley
- 1/2 tsp black pepper
- 3/4 tsp sea salt
Preheat oven to 400 degrees.
Mix together spaghetti squash, eggs, 3/4 cup pasta sauce and 1/2 cup cheese. Place into a cast iron skillet and baked 20 minutes.
While squash mixture is baking, make the meatballs. Mix together together all ingredients for Meatballs until just combined and roll into 8 balls. Set aside.
Remove squash mixture from the oven and top with remaining sauce, meatballs and cheese. Return to the oven and bake for an additional 15-18 minutes or until meatballs are cooked.
Allow to cool slightly before serving.
Nutrition for 1 out of 4 servings: 13g Carbs, 38g Protein, 15g Fat