Spaghetti & Meatballs

Spaghetti & Meatballs
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 355.8
  • Total Fat: 8.0 g
  • Cholesterol: 51.1 mg
  • Sodium: 706.5 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 14.0 g
  • Protein: 65.5 g

View full nutritional breakdown of Spaghetti & Meatballs calories by ingredient
Submitted by:

Number of Servings: 2


    1 spaghetti squash (about 4.5 lbs.)
    6 oz lean ground beef
    1 egg white
    1 tsp. dried parsley
    1/8 ts. each salt and black pepper
    1/2 medium onion, minced
    1 carrot, diced
    2 clove garlic, minced
    1 1/2 cups canned no sodium added crushed tomatoes
    1/4 cup chopped fresh basil
    2 Tbsp no sodium added tomato paste
    1 tsp Italian seasoning
    1/4 tsp red pepper flakes, or more to taste
    1/4 tsp ground cumin
    4 tsp Parmesan cheese, shredded


1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray and set aside.

2. Microwave squash 3 - 4 minutes, until just soft enough to cut. Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard seeds.

3. To a very large baking pan, add 1/2 inch water and squash halves, cut sides down. Bake 40 minutes or until the insides are tender.

4. In a large bowl, combine beef, egg white, parsley, salt & pepper and 1 clove minced garlic and mix well. Evenly form into 6 meatballs and place on the prepared baking sheet.

5. Bake for 10 minutes or until cooked through. Set aside.

6. Once squash is cool enough to handle, use a fork to scrape out 4 cups of the strands and transfer to a strainer to remove excess moisture. Transfer to a large bowl, cover to keep warm, and set aside.

7. Bring a pot to medium-high heat on the stove. Add onion and carrot; stirring occasionally, cook until slightly softened, 6 - 8 minutes. Add garlic and cook until fragrant, 1 - 2 minutes. Add basil, tomato paste, crushed tomatoes, red pepper flakes and cumin; stir to combine.

8. Add meatballs and bring sauce to a low boil. Reduce heat to low. Gently stirring occasionally, simmer until veggies have completely softened and meatballs are hot, about 8 minutes.

9. To serve, evenly distribute strained squash strands between 2 large plates or bowls. Top each with 3 meatballs, half of the sauce, and 2 tsp Parmesan cheese.

Serving Size: Makes 2 servings

Rate This Recipe