Spaghetti Squash with Meatballs
Ingredients:
Beef Meatballs
- 1 lb Ground Beef
- .33 c Onions chopped
- .33 Bell Peppers chopped
- 1 tbsp Coconut Flour
- 2 cloves Garlic minced or pressed
- 2 oz Cheddar Cheese shredded
- 1 Eggs
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
Pork Meatballs
- 1 lb Ground Pork
- .33 c Onions chopped
- .33 Bell Peppers chopped
- 1 tbsp Almond Flour
- 2 cloves Garlic minced or pressed
- 2 oz Monterey Jack Cheese
- 1 Eggs
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
Chicken Meatballs
- 1 lb Ground Chicken
- .33 c Onions chopped
- .33 Bell Peppers chopped
- 1 tbsp Coconut Flour
- 2 cloves Garlic minced or pressed
- 2 oz Swiss Cheese shredded
- 1 Eggs
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
Spaghetti Squash
- 1 Spaghetti Squash
- .25 c Parmesan Cheese
- 24 oz Marinara Sauce
Instructions:
- Preheat the oven to 375 degrees.
- Cut Spaghetti Squash in half and scrape out the inside. Place face down in a glass container and add water until it goes over the cut portion. Cook at 375 degrees for 45 minutes or until soft when forked.
- Combine the ingredients of the beef meatballs together and divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan.
- Combine the ingredients of the pork meatballs together and divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan.
- Combine the ingredients of the chicken meatballs together and divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan.
- Cook for 25 minutes at 375 degrees or until internal temperature reaches 165 degrees.
- Split the spaghetti squash into 10 portions and top with 1 meatball of each kind of meat. Top with 2 oz of sauce and about 1 tsp of parmesan cheese.
Nutrition
Calories: 462kcal | Carbohydrates: 14g | Protein: 32g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 170mg | Sodium: 944mg | Potassium: 899mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1020IU | Vitamin C: 23.9mg | Calcium: 222mg | Iron: 3mg
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