Meatball Stuffed Spaghetti Squash
If you love spaghetti squash and meatballs then go ahead and make this recipe! I made this for friends and the entire plate vanished. I doubled up the recipe to feed about 20 and I had one for tasting then another one at the party. OMG Paleo Meatball Stuffed Spaghetti Squash you are delicious.
Enjoy this recipe today!
Ingredients
- 2 pounds of my paleo italian meatballs (link below)
- 2 large spaghetti squash
- 1/2 cup tapioca flour
- 1/2 cup freshly grated parmesan cheese, optional
- 2 large eggs, whisked
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon red pepper flakes
- Olive oil or Melted coconut oil
- 2 cups marinara sauce
Directions
Prepare my Paleo Italian Meatballs. To keep them small either use a small ice cream scoop or tablespoon. You don't want them bigger than a golf ball. Bake for 20 minutes then set aside.
Preheat your oven to 375 degrees F. Cut your spaghetti squash in half the long way and lay open side down on a parchment paper prepared baking sheet. Bake for 50 minutes. Remove from oven and let rest for 15 minutes.
Take each half of the squash and remove the top layer and seeds. Then remove the strands into a colander. Place a paper towel or clean kitchen towel over then for 30 minutes. Give one last squeeze! (This will release any extra water)
Preheat oven to 375 degrees. Prepare a large baking sheet and either cover with foil or parchment paper. Brush a light layer of oil.
Take a large scoop of spaghetti squash to fit the palm of your hand and flatten then place a meatball in the center then use your hands to wrap the squash around the meatballs then place on the baking sheet. Continue until finished.
Bake for 25 minutes or until golden brown. Serve with warm marinara sauce and enjoy with friends or family!