Low Carb Spaghetti Squash and Meatballs with Fresh Mozzarella - Slender Kitchen
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Low Carb Spaghetti Squash and Meatballs with Fresh Mozzarella

By Kristen Mccaffrey
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source: slenderkitchen.com
  
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416
Calories 
36g
Carbs 
16g
Fat 
36g
Protein 
7
Freestyle™ SmartPoints™ New!
(7 Old SmartPoints™) (10 PointsPlus®)

Recipes Content

Recipe
Low Carb Spaghetti Squash and Meatballs with Fresh Mozzarella

This low carb spaghetti squash and meatballs with fresh mozzarella is total comfort food! I am in love with this dish. Seriously, I just want to dive in and relish every bite of these flavorful meatballs covered in melted fresh mozzarella cheese.

What's better, this is actually a spaghetti and meatball dish you can feel good about. It's made with simple and healthy ingredients and packed with veggies. It all starts with roasted spaghetti squash to replace the traditional pasta. While the spaghetti squash cooks, it's time to make a simple homemade marinara sauce and some delicious beef meatballs. Then to really kick things up, everything is layered into the spaghetti squash halves and topped with melted fresh mozzarella cheese and fresh basil. Yum. If you are on a Whole30 or Paleo diet, you could leave out the cheese and it will still turn out delicious.

Since this recipe takes a little longer to prepare, consider prepping it on the weekend so you can assemble it quickly midweek. Just make up the meatballs and sauce on the weekend. Then instead of roasting the spaghetti squash, pierce the squash with a knife or fork and just microwave it for 10-12 minutes until tender. Carefully cut it in half and remove the seeds. Then add the meatballs, sauce, and cheese and pop it under the broiler until everything is browned and melted. Easy, peasy.

Prep Time

Low Carb Spaghetti Squash and Meatballs with Fresh Mozzarella

101
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
SERVINGS:
US | METRICS
  • 2 U spaghetti squash, halved
  • 2 tsp olive oil
  • 4 U cloves garlic, minced
  • 1/2 U onion, diced
  • 28 oz. canned crushed tomatoes
  • 1 U bay leaf
  • 1/2 tsp oregano
  • 1 lb. 95% lean ground beef (or turkey)
  • 1/4 cup Parmesan cheese
  • 1/4 cup parsley, minced
  • 1 U egg
  • 1 U garlic clove, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 oz. fresh mozzarella
  • 1/4 cup basil, chopped
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Nutritional Facts

Serving Size: 
1/2 spaghetti squash with 3 meatballs
Amount Per Serving
Calories 416
Calories from Fat 95
% Daily Value *
Total Fat 16g
25%
Saturated Fat 7g
34%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 133mg
44%
Sodium 1 126mg
49%
Total Carbohydrate 36g
12%
Dietary Fiber 8g
34%
Sugars 17g
Protein 36g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.

Directions

  1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes until tender.
  2. Meanwhile, heat the olive oil over medium heat in large sauce pan. Add the onion and garlic and cook for 4-5 minutes. Add the crushed tomatoes, bay leaf, and oregano. Bring to a simmer and cover.
  3. Combine the beef, Parmesan cheese, parsley, egg, garlic, salt, and pepper in a bowl. Form into one inch meatballs and drop into the tomato sauce.
  4. Simmer the meatballs for 20 minutes until cooked through.
  5. To assemble spaghetti squash boats, first scrape the spaghetti squash away from the edges using a fork. Add the meatballs and some of the tomato sauce. Layer thin slices of mozzarella on top. Return to oven and cook for 3-5 minutes until cheese melts. Top with basil.
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Low Carb Spaghetti Squash and Meatballs with Fresh Mozzarella
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Comments

By Milissa Bergman
on January 31, 2017 - 06:46
Rate this Recipe: 
5

Love this recipe! It's so quick and easy. Even my husband, (who hates squash) likes it!
Great for a quick weeknight meal.
By Carrie Drissi
on February 8, 2016 - 14:44
Rate this Recipe: 
5

I am beginning to LOVE this site! very recipe I've tried for the past week have been outstanding including this one. My teenage boys wanted more.
The smart points I calculated for this recipe using the recipe builder on the ww site are only 6 points per serving. So I added a touch more freshly grated parm to top mine off to make up for the extra point.
By Marise Rowell
on January 3, 2016 - 18:35
Rate this Recipe: 
5

This is the first SK recipe I've tried and I must say I'm impressed! Not nearly as challenging as I first expected and also delicious and filling. My 13-year-old even liked it, and I have enough leftover meatballs and sauce for the freezer.
By Kristen Mccaffrey
on December 15, 2015 - 16:13
I would think so but I am not 100% sure. I have been entering everything to be on the safe side, but I have tried leaving out the veggies with a few recipes and have gotten the same number of SmartPoints as when I added them.
By Kristen Mccaffrey
on December 15, 2015 - 16:12
It's a little tricky to find. First you have to go to "My Foods" and then click on "Recipe." Then choose the first option for "Create a Recipe."
By Kristen Mccaffrey
on December 14, 2015 - 15:53
Are you using the recipe calculator provided on WW or the nutritional information? Since vegetables count as zero in the new recipe calculator, the SmartPoints are significantly lower in recipes with lots of vegetables. If you use the nutritional information you will end up with higher points. As I understand, it is preferable to use the recipe calculator whenever possible. Hope that helps!
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