Skinny Italian Meatballs Recipe With Chunky Marinara & Spaghetti Squash by Sarah Amona
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Healthy spaghetti squash is topped with a simple homemade chunky tomato sauce and tender, juicy Italian meatballs. Sounds delicious, right? The tender meatballs are a combination of ground beef, Parmesan cheese basil, parsley, garlic powder and fennel. Quick and easy! This is the perfect recipe to add to your healthy eating recipe rotation.
If you'd like, use ground chicken or ground turkey instead of ground beef. This easy baked meatball recipe with spaghetti squash is a complete meal, but you could add a salad. Enjoy, and good luck with your healthy eating goals this year!
Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 to 55 minutes
Servings: 3
Ingredients
- 21 ounces 93% reduced-fat ground beef (about 1 1/2 pounds)
- 2 tablespoons Parmesan cheese
- 1 teaspoons dried basil
- 1 tablespoons dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon dried fennel (optional)
- 1/4 teaspoon salt
- 1 1/2 cups Italian diced tomatoes
- 3 cups cooked spaghetti squash
Here's how to make it:
- Halve the squash lengthwise and scoop out the seeds. In a microwave-safe dish, place the squash cut side down and add water. Microwave on high for about 10 to 15 minutes or until fork-tender. Remove the squash from the microwave and let it rest for 10 minutes, then shred.
- Meanwhile, combine ground beef, parsley, dried basil, garlic powder, Parmesan, fennel seed, salt and pepper in a medium bowl. Gently mix everything well to combine. Shape the ground beef with a spoon to form meatballs. Bake in a preheated 350-degree F oven for 20 minutes or until done.
- Measure out 5 ounces of cooked meatballs and add 1/2 cup of Italian diced tomatoes in a small saucepan over medium heat until heated thoroughly. (I like to use a fork and smash the diced tomatoes so it resembles a chunky marinara sauce.) (Repeat for each serving.) Serve the spaghetti squash over the spaghetti squash.
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