Spaghetti squash and meatballs are the perfect combination in these low carb, gluten free bowls, made with keto meatballs and topped with marinara sauce and mozzarella cheese. They're healthy, flavorful and easy to make under an hour!
Use a fork to remove the seeds from inside the squash.
Brush the inside of the squash with olive oil, then sprinkle with salt and pepper.
Place each side of the squash cut side down on a parchment lined baking sheet.
Roast in the oven for 30 minutes.
Remove from the oven and use a fork to pull the spaghetti squash “noodles” from the shell.
Divide the squash between 4 oven-safe bowls and set aside.
Turn the oven from bake to broil on high.
Mix all of the ingredients for the meatballs together in a bowl.
Roll the meatball mixture into 24 small balls.
Place the meatballs on a parchment-lined baking sheet and into the oven on the middle rack.
Broil for 7 minutes.
Remove the meatballs from the oven and add 6 meatballs to each of the bowls of spaghetti squash.
Cover the meatballs with marinara sauce, parmesan cheese, then mozzarella cheese.
Place all of the spaghetti squash meatball bowls on a baking sheet and back into the oven under the broiler for 2-3 minutes, or until the mozzarella is melted.
Remove from the oven and serve immediately.
Notes
The nutritional information shown is for 1 cup of spaghetti squash per bowl. Each additional cup of spaghetti squash will add 7 total carbs and 5.5 net carbs to each bowl.
In a hurry? Use this guide for how to cook spaghetti squash in the microwave to make this recipe in under 30 minutes!
To make this recipe vegan, use these vegan meatballs, instead of keto meatballs. Omit the parmesan and mozzarella cheese, and simply serve the meatballs over the spaghetti squash topped with sauce.