Spaghetti Squash & Meatballs

Macros for the WHOLE Plate Spaghetti & Meatballs: 333 Cals, 23g Carbs, 9g Fat, 40g Protein

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Step 1

Preheat your oven to 400 degrees F.

Step 2

Now take your spaghetti squash and cut off each end (too and bottom)

Step 3

Then slice your spaghetti squash in half long ways. Then take a big spoon and scoop out all the seeds in the middle

Step 4

Now take an oven safe pan with edges because you will be filling it with a small layer of water and you don't want it spilling out.

Step 5

Fill the bottom of the pan with about 1 inch of water.

Step 6

Evenly sprinkle sea salt and garlic powder into the water

Step 7

Lay spaghetti squash halves face down - bake for 25 minutes

Step 8

Add to a bowl your ground beef, yellow mustard, parmesan, fresh chopped parsley, fresh chopped basil, minced garlic, sea salt, black pepper and oregano. Mix together and then form into 12 even sized meatballs

Step 9

Preheat a pan on a 7/10 heat and then add your meatballs to the pan. The goal is to just brown up the outside.

Step 10

Once browned, add your marinara to the meatballs and turn heat down - simmer (covered) 12-15 minutes

Step 11

Once the spaghetti squash is done, use your fork to scrape out the “spaghetti.”

Step 12

Add 350g of your spaghetti squash to your plate, then your sauce from the pan, 4 meatballs, parmesan and fresh chopped basil.