Low Carb Spaghetti and Meatballs

So you ditched that package of high-carb noodles from your pantry, now learn to love nature’s healthy noodles: spaghetti squash. If you haven’t yet tried spaghetti squash then you’re in for a real treat. A pile of tender spaghetti squash strands piled high with protein and veggie meatballs makes the perfect fitness meal.

Servings: 12

Here’s what you need:

  •     2 pounds lean, organic, grass-fed ground beef
  •     1 pound lean, sweet turkey sausage
  •     4 celery stalks, diced
  •     1 yellow onion, diced
  •     3 carrots, diced
  •     3 omega-3, eggs
  •     1/2 cup almond meal
  •     2 Tablespoons dried oregano
  •     1 teaspoon garlic powder
  •     dash of salt and pepper
  •     Optional: handful of olives


  •     14.5 oz can diced tomatoes
  •     1 can tomato paste
  •     splash of white wine
  •     2 cups fresh basil, chopped
  •     6 garlic cloves, chopped
  •     dash of salt and pepper


  •     1 spaghetti squash


  1.     Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour. Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds. Scoop the spaghetti squash strands out with a large spoon, set aside in a bowl.
  2.     Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs.
  3.     Combine all of the sauce ingredients into a medium bowl and mix well.
  4.     Cook with Crockpot: Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours. OR Cook with stovetop: Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours.
  5.     Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.

Nutritional Analysis: One serving equals: 266 calories, 12g fat, 426mg sodium, 14g carbohydrate, 4g fiber, and 26g protein