Slow Carb Spaghetti and Meatballs Recipe

Name: Slow Carb Spaghetti and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Spaghetti Squash; 3 Tablespoons Olive Oil; 1 cup Canned Cannellini Beans, Drained; 2 Tablespoons Pre-minced Sun Dried Tomatoes; 2 whole Small Red Onion, Roughly Chopped, Divided; 3 whole Large Carrots, Roughly Chopped, Divided; 9 cloves Garlic, Peeled, Divided; 1 pound Italian Sausage; 1/2 pounds Ground Beef; 1/4 teaspoons Crushed Red Pepper; 2- 1/2 teaspoons Salted, Divided; 2 whole Eggs; 1/2 cups Chopped Parsley, Divided; 48 ounces, weight Canned Crushed Tomatoes; 1/2 teaspoons Ground Black Pepper; 1/4 cups Chopped Basil; 14 ounces, weight Canned Tomato Sauce; 1- 1/2 Tablespoon Balsamic Vinegar

Servings: persons

1 whole Spaghetti Squash
3 Tablespoons Olive Oil
1 cup Canned Cannellini Beans, Drained
2 Tablespoons Pre-minced Sun Dried Tomatoes
2 whole Small Red Onion, Roughly Chopped, Divided
3 whole Large Carrots, Roughly Chopped, Divided
9 cloves Garlic, Peeled, Divided
1 pound Italian Sausage
1/2 pounds Ground Beef
1/4 teaspoons Crushed Red Pepper
2- 1/2 teaspoons Salted, Divided
2 whole Eggs
1/2 cups Chopped Parsley, Divided
48 ounces, weight Canned Crushed Tomatoes
1/2 teaspoons Ground Black Pepper
1/4 cups Chopped Basil
14 ounces, weight Canned Tomato Sauce
1- 1/2 Tablespoon Balsamic Vinegar

1
Preheat the oven to 425 degrees F.
2
Cut the spaghetti squash in half lengthwise and drizzle with olive oil, salt and pepper.
3
Place the squash cut-side-down on a rimmed baking sheet and roast for 45 minutes.
4
Meanwhile, place the beans, sun-dried tomatoes, 1 onion, 1 carrot, and 3 cloves of garlic in a food processor.
5
Puree until completely smooth.
6
Place the bean puree in a large bowl with the ground meats, red pepper, 1 1/2 teaspoon salt, eggs and 3 tablespoons parsley.
7
Mix by hand until the ground meat is completely blended.
8
Shape into 8 large meatballs and place on a parchment paper-lined rimmed cookie sheet.
9
Bake for 30 minutes.
10
While the squash and meatballs are baking, add the rest of the onion, carrots and garlic to the food processor.
11
Pulse until chopped well but not pureed.
12
Heat 2 tablespoons of oil in a large sauce pot over medium-high heat.
13
Add the chopped veggies and saute for 5 minutes to soften.
14
Then add all the canned tomatoes, remaining 1 teaspoon salt, 1/2 teaspoon pepper, remaining parsley and basil.
15
Bring to a simmer and reduce heat.
16
Cover (mostly) and continue to simmer until the meatballs are done baking.
17
Remove the meatballs from the oven and carefully transfer them into the tomato sauce.
18
Add the balsamic vinegar and simmer another 15 minutes so the flavors meld.
19
When the squash has cooled a bit, use a fork to scrape the flesh into spaghetti strands and place on plates.
20
Top each pile of spaghetti squash with tomato sauce and meatballs.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 whole Spaghetti Squash, 3 Tablespoons Olive Oil, 1 cup Canned Cannellini Beans, Drained, 2 Tablespoons Pre-minced Sun Dried Tomatoes, and more.

Yes, Slow Carb Spaghetti and Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Carb Spaghetti and Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions