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Exploring new and healthy alternatives to traditional comfort food often leads to delightful culinary discoveries. One such recipe that strikes the perfect balance between nutritious and delicious is the Spaghetti Squash and Meatball Bake. This dish transforms the classic meatball and spaghetti combination into a wholesome meal featuring spaghetti squash as a low-carb substitute. As more individuals seek to reduce their carbohydrate intake without sacrificing flavor, this recipe provides an excellent solution that satisfies cravings while promoting a healthier lifestyle.

Spaghetti Squash and Meatball Bake

Discover a healthier way to enjoy comfort food with the Spaghetti Squash and Meatball Bake. This delicious recipe swaps out traditional pasta for nutrient-rich spaghetti squash, making it a perfect low-carb option. Packed with flavorful meatballs, rich marinara sauce, and melted cheese, this dish is both satisfying and nutritious. Ideal for families or meal prep, our guides will walk you through every step to create this wholesome meal in your kitchen. Enjoy a guilt-free classic that pleases the palate!
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Ingredients
  

1 medium spaghetti squash

1 pound ground beef or turkey

1/2 cup breadcrumbs (use gluten-free if needed)

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 egg, lightly beaten

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper to taste

2 cups marinara sauce (store-bought or homemade)

1 1/2 cups shredded mozzarella cheese

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Spaghetti Squash:

      - Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard.

        - Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

          - Bake in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily separates into strands with a fork. Once done, allow to cool slightly.

            Make the Meatballs:

              - In a large mixing bowl, combine ground beef (or turkey), breadcrumbs, Parmesan cheese, parsley, beaten egg, minced garlic, onion powder, oregano, and season with salt and pepper.

                - Mix thoroughly until just combined but do not overmix. Form the mixture into small meatballs (about 1 inch in diameter).

                  Cook the Meatballs:

                    - In a large skillet over medium heat, add a splash of oil and cook the meatballs until browned on all sides, about 6-8 minutes. They will finish cooking in the oven, so do not worry about them being fully cooked at this stage.

                      Prepare the Baking Dish:

                        - In a large mixing bowl, use a fork to scrape the strands of spaghetti squash into the bowl. (It should resemble spaghetti.)

                          - Add 1 cup of marinara sauce to the spaghetti squash strands and mix gently to combine.

                            - Transfer the squash mixture to a greased 9x13 inch baking dish, spreading it evenly.

                              Assemble the Bake:

                                - Gently place the cooked meatballs on top of the spaghetti squash layer.

                                  - Pour the remaining marinara sauce over the meatballs and then sprinkle the shredded mozzarella cheese evenly on top.

                                    Bake:

                                      - Cover the dish with aluminum foil and bake in the oven for 20 minutes.

                                        - Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

                                          Garnish and Serve:

                                            - Once baked, allow to cool for a few minutes. Garnish with fresh basil leaves if desired.

                                              - Serve warm and enjoy your hearty Spaghetti Squash and Meatball Bake!

                                                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings