Spaghetti Squash and Meatballs in Marinara Sauce

Name: Spaghetti Squash and Meatballs in Marinara Sauce
Prep time: 30 min
Cook time: 410 min
Total time: 440 min
Yield: 4
Cuisine: Italian
Ingredients: 2 lbs grass-fed ground beef; 1 lb ground pork; 1/2 cup almond flour; 4 whole eggs; 1 medium onion, finely diced; 1 tablespoon garlic powder; 2 tablespoons dried oregano; 1 tablespoon fresh basil, finely chopped; Salt and black pepper to taste; 1 large spaghetti squash, halved and seeded; 1 batch marinara sauce (approximately 2-3 cups)

Recipe GLPR9ef151c0b6d248

Italian

Main Course

440 min

1342 cal

Servings: 4

Slow Cooker

Oven

SNAP eligible

Tender, herb-infused meatballs made from grass-fed beef and pork, slow-cooked in rich marinara sauce and served over roasted spaghetti squash. A hearty, gluten-free main course that's naturally compliant with paleo, keto, and Whole30 protocols.

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Ingredients

2 lbs grass-fed ground beef

1 lb ground pork

1/2 cup almond flour

4 whole eggs

1 medium onion, finely diced

1 tablespoon garlic powder

2 tablespoons dried oregano

1 tablespoon fresh basil, finely chopped

Salt and black pepper to taste

1 large spaghetti squash, halved and seeded

1 batch marinara sauce (approximately 2-3 cups)

Directions

Allow the ground beef and pork to sit at room temperature for 15-20 minutes to make mixing more comfortable. In a large bowl, combine the ground beef, ground pork, almond flour, eggs, diced onion, garlic powder, oregano, salt, and pepper. Using your hands, gently mix until all ingredients are evenly distributed throughout the meat, being careful not to overwork the mixture.
Form the meat mixture into large meatballs, about the size of a tennis ball. Place all meatballs in the bottom of a slow cooker in a single layer.
Pour the marinara sauce over the meatballs, ensuring they are covered. Sprinkle the fresh basil over the top. Cover and cook on low for 6 to 7 hours.
About 1 hour before the meatballs are finished cooking, preheat your oven to 375°F.
Place the spaghetti squash halves rind-side up on a baking sheet. Bake for 35 to 45 minutes, until the flesh is tender when pierced with a fork.
Remove the baked squash from the oven and allow it to cool for 5 to 10 minutes until it is cool enough to handle.
Using a fork, scrape along the inside of each squash half to create long, pasta-like strands. Transfer the squash strands to serving plates.
Top each serving of spaghetti squash with meatballs and marinara sauce. Serve immediately and enjoy.

Comments

Grocery List Plus Editorial Staff4.25

The 440-minute total time is misleading—that's dominated by a 7+ hour roast of the spaghetti squash, which only takes real hands-on work for about 30 minutes total; plan accordingly if you want this for dinner. Ingredients are straightforward at any Charlotte chain, though almond flour (ALDI or Harris Teeter baking aisle) replaces breadcrumbs and adds $2–3 to the cost per serving, making this roughly $4–5 per serving depending on marinara choice. The dish reheats decently and feeds a family of four without fuss, but the long oven time means it's not a weeknight impulse—plan the squash for afternoon roasting if you want dinner at a reasonable hour. It's a solid low-carb choice that works well if you've built the timing into your day.