Beef Meatballs with Marinara Sauce and Spaghetti Squash

Ingredients

• Lean ground beef 5 oz
• Marinara sauce 1 cup
• Spaghetti squash 1.5 cups cooked
• Parmesan cheese 1 tbsp
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Garlic powder 1/2 tsp
• Dried Italian herbs 1/2 tsp

Method

1. Prepare the spaghetti squash. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise carefully using a sharp knife. Scoop out the seeds with a spoon. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes until the flesh is tender and can be shredded with a fork.
   Tip: To make cutting easier, microwave the whole squash for 3-4 minutes before slicing.
2. Make the meatball mixture. In a medium bowl, combine the lean ground beef with salt, black pepper, garlic powder, and dried Italian herbs. Mix gently with your hands or a spoon until all ingredients are evenly incorporated. Avoid overmixing to keep meatballs tender.
   Tip: Use your hands for best mixing control and to avoid overworking the meat.
3. Form the meatballs. Shape the beef mixture into small meatballs about 1 to 1.5 inches in diameter. You should get around 8-10 meatballs from 5 oz of beef.
   Tip: Wet your hands slightly to prevent sticking.
4. Cook the meatballs. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the meatballs in a single layer without crowding. Cook for about 3-4 minutes on each side until browned all over and cooked through (internal temperature should reach 160°F/71°C). Remove meatballs and set aside.
   Tip: Turn meatballs gently with tongs or a spatula to keep them intact.
5. Simmer meatballs in marinara sauce. In the same skillet, pour in 1 cup of marinara sauce and bring it to a gentle simmer over medium-low heat. Return the cooked meatballs to the skillet and spoon sauce over them. Let them simmer together for 5 minutes to meld flavors and heat through.
   Tip: Use a marinara sauce without added sugars for a healthier option.
6. Prepare the spaghetti squash strands. Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a serving plate.
   Tip: Discard any tough skin pieces.
7. Assemble and serve. Place the meatballs with marinara sauce over the spaghetti squash strands. Sprinkle 1 tablespoon of freshly grated Parmesan cheese on top. Serve immediately while warm.
   Tip: Add fresh basil or parsley for garnish if desired.

Pro tips

• To speed up cooking, you can microwave the spaghetti squash halves for 10-12 minutes instead of roasting.
• Make sure not to overmix the beef to keep meatballs tender and juicy.