Spaghetti Squash and Meatball Bowl 🍝
Light and veggie-forward spaghetti squash paired with juicy beef meatballs and quick marinara for guilt-free meal prep bowls.
Ingredients (serves 4)
- 1 lb ground beef
- 1 large spaghetti squash
- 1 cup breadcrumbs
- 1 egg
- 4 cloves garlic
- 1 onion
- 1 jar marinara sauce
- 2 tbsp olive oil
- 1 tbsp italian seasoning
- salt
- black pepper
- parmesan cheese
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Try AnychefInstructions
- 1
Preheat oven to 400°F. Cut spaghetti squash in half, scoop out seeds, place cut-side down on a baking sheet.
- 2
Roast squash for 35 minutes until tender.
- 3
Meanwhile, finely dice onion and mince 3 cloves garlic. Mix with ground beef, breadcrumbs, egg, italian seasoning, salt, and pepper.
- 4
Roll into 16 meatballs. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- 5
Brown meatballs on all sides, about 10 minutes. Reduce heat, add marinara sauce and 1 minced garlic clove, simmer 8 minutes.
- 6
Scrape cooked squash with a fork to form strands. Divide into four containers.
- 7
Top each container with meatballs and sauce, sprinkle with parmesan.
