NUTRITION

SERVINGS

INGREDIENTS

0.5 medium spaghetti squash

4 oz ground beef (93% lean)

1 large egg

0.5 tbsp almond flour

0.5 cup marinara sauce (no sugar added)

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the spaghetti squash in half lengthwise, scoop out the seeds, brush the flesh with olive oil, and roast one half cut-side down for 35-40 minutes until tender.

• 3

  While the squash is roasting, combine the ground beef, egg, almond flour, garlic powder, onion powder, oregano, sea salt, and black pepper in a medium mixing bowl.

• 4

  Gently roll the beef mixture into 1-inch meatballs and place them on a separate parchment-lined baking sheet.

• 5

  Bake the meatballs in the oven during the last 15-18 minutes of the squash's roasting time until cooked through and lightly browned.

• 6

  Once the squash is finished, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a serving bowl.

• 7

  Warm the marinara sauce in a small saucepan over medium heat until simmering.

• 8

  Toss the squash strands with the warm marinara sauce and top with the meatballs before serving hot.