Introduction:
This Spaghetti Squash with Cheesy Meatballs and Garlic Herb Butter recipe combines the comforting flavors of cheesy meatballs with the lightness of spaghetti squash.
The squash serves as a low-carb alternative to pasta, offering a nutritious base for the savory meatballs, all smothered in a rich, garlicky herb butter sauce.
Perfect for a cozy dinner, this dish is both satisfying and healthy.
Ingredients:
1 medium spaghetti squash
1 lb ground beef (or turkey for a leaner option)
1 cup breadcrumbs (or gluten-free breadcrumbs)
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
2 tablespoons fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional for a little heat)
Instructions:
Prepare the Spaghetti Squash:
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle olive oil over the cut sides and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender. Once done, use a fork to scrape out the flesh into strands.
Make the Meatballs:
In a bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and black pepper.
Roll the mixture into meatballs, about 1 inch in diameter.
In a large skillet, heat olive oil over medium heat. Add the meatballs and cook for 7-10 minutes, turning occasionally, until browned and cooked through.
Prepare the Garlic Herb Butter:
While the meatballs are cooking, melt butter in a separate small pan over medium heat.
Add minced garlic and cook for about 1-2 minutes until fragrant.
Stir in the thyme, parsley, and red pepper flakes (if using), and cook for another 1-2 minutes to infuse the flavors.
Assemble the Dish:
Once the meatballs are cooked and the spaghetti squash is ready, transfer the squash strands to a serving dish.
Place the meatballs on top of the squash and drizzle with the garlic herb butter.
Sprinkle mozzarella cheese over the top and place the dish in the oven for an additional 5 minutes, just until the cheese melts.
Serve and Enjoy:
Serve the spaghetti squash with cheesy meatballs and garlic herb butter warm, garnished with extra parsley if desired.
Description:
This Spaghetti Squash with Cheesy Meatballs and Garlic Herb Butter is a delightful and healthy alternative to traditional spaghetti and meatballs. The combination of roasted spaghetti squash, flavorful cheesy meatballs, and a fragrant garlic herb butter sauce is sure to satisfy both your taste buds and your dietary needs. It’s a perfect meal for anyone looking to cut down on carbs without compromising on flavor.
Tips:
To make this dish even lighter, you can use lean ground turkey instead of beef.
If you want to make it even richer, you can add a few tablespoons of cream or a dollop of ricotta cheese to the sauce.
For extra flavor, you can sprinkle some freshly grated Parmesan on top just before serving.
Variations:
Vegetarian Option: Substitute the meatballs with plant-based meatballs or roasted chickpeas.
Paleo: Use almond flour instead of breadcrumbs for the meatballs and ensure the butter is clarified (ghee).
Spicy: Add some finely chopped fresh chili or extra red pepper flakes to the garlic herb butter for a spicy kick.
Corrections:
Be sure to scrape the spaghetti squash with a fork gently to avoid mashing the strands.
Ensure the meatballs are cooked all the way through by checking the internal temperature; it should be 160°F (71°C).
Enjoy:
This dish is a perfect blend of savory, cheesy, and garlicky goodness. Whether you’re following a low-carb diet or just looking for a delicious twist on a classic, Spaghetti Squash with Cheesy Meatballs and Garlic Herb Butter is sure to become a family favorite. Enjoy!