When you don't want carbs but are craving Italian, there are not many options available. We find this dish hearty and satisfying, even without the flour and fat. It's a great low-carb, Whole30® version of classic spaghetti and meatballs.


Recipe Summary test

15 mins
45 mins
1 hr
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.

  • Bake in the preheated oven until soft, about 45 minutes.

  • While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated. Shape mixture into 1 1/2-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook until meatballs are no longer pink in the center, about 30 minutes.

  • Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat until warmed through, 10 to 15 minutes.

  • Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place 1/2 of the squash in a bowl and cover with 1/2 the meatballs and 1/2 of the sauce. Repeat with remaining squash, meatballs, and sauce.

Nutrition Facts

902 calories; protein 44g; carbohydrates 56g; fat 56.8g; cholesterol 143.1mg; sodium 2722.6mg. Full Nutrition