Keto Spaghetti Squash with Meatballs are finally here! Forget the noodles and zoodles and try this delicious spaghetti squash recipe. Perfect recipe for your keto meal prep!
Cut Spaghetti Squash in half and scrape out the inside. Place face down in a glass container and add water until it goes over the cut portion.
Cook at 375 degrees for 45 minutes or until soft when forked.
Dice the pepper and onions and divide into three parts.
Combine the beef, ⅓rd of peppers and onions, coconut flour, 1 egg, cheddar cheese, garlic and salt + pepper. Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan
Cook for 25 minutes at 375 degrees or until internal temperature reaches 165 degrees
Fork the Spaghetti squash and add 100g to each meal prep container. Add one of each meatball type to each container. Add 2 Oz. of tomato sauce. Top with 1 tsp. of Shredded Parmesan Cheese.
Serving Size 3 Meatballs and 100g Spaghetti Squash
Servings 10
- Amount Per Serving
- Calories 306
- % Daily Value *
- Total Fat 21g33%
- Net Carbohydrate 10g4%
- Dietary Fiber 4g16%
- Sugars 0g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cut Spaghetti Squash in half and scrape out the inside. Place face down in a glass container and add water until it goes over the cut portion.
Cook at 375 degrees for 45 minutes or until soft when forked.
Dice the pepper and onions and divide into three parts.
Combine the beef, ⅓rd of peppers and onions, coconut flour, 1 egg, cheddar cheese, garlic and salt + pepper. Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan
Cook for 25 minutes at 375 degrees or until internal temperature reaches 165 degrees
Fork the Spaghetti squash and add 100g to each meal prep container. Add one of each meatball type to each container. Add 2 Oz. of tomato sauce. Top with 1 tsp. of Shredded Parmesan Cheese.