Delicious Comfort: Spaghetti Squash with Meatballs Recipe
If you’re looking for a delicious and healthy low-carb alternative to classic spaghetti meatballs, look no further than this spaghetti squash with meatballs and cabernet marinara sauce recipe. Not only is it a tasty dish that will satisfy your cravings for Italian comfort food, but it’s also packed with nutritious ingredients that are perfect for those on a whole30 or keto diet.
The combination of tender spaghetti squash noodles, juicy lean ground beef meatballs, and rich tomato sauce is simply irresistible. And the addition of cabernet wine to the marinara sauce brings out an extra layer of boldness in the flavors.
In this recipe, we’ll show you how to create the perfect texture for both the spaghetti squash noodles and the meatballs so that they hold up well together. The sauce is made from scratch with fresh ingredients and delicious herbs, giving it a homemade quality that you just don’t get with store-bought jarred sauces.
So if you’re ready to impress your family or guests with a really good meal that’s easy to make and even easier to devour, then let’s get started on this amazing spaghetti squash with meatballs and cabernet marinara sauce recipe.
Why You’ll Love This Recipe
Are you looking for a delicious and healthy way to enjoy classic spaghetti and meatballs without the carb overload? Look no further than this Spaghetti Squash with Meatballs and Cabernet Marinara Sauce recipe. Trust me, you won’t even miss the pasta!
Firstly, spaghetti squash is an incredibly nutritious low-carb alternative to traditional spaghetti. One cup of cooked spaghetti contains around 40 grams of carbs, while one cup of cooked spaghetti squash contains only around 10 grams of carbs. Plus, it’s packed with vitamins and minerals like vitamin C, potassium, and beta-carotene.
Secondly, the meatballs in this recipe are made with lean ground beef and seasoned with garlic powder, oregano, parmesan cheese, and minced garlic cloves. They’re absolutely bursting with flavor and will have your taste buds dancing with joy!
Lastly, this recipe is elevated by using a rich cabernet marinara sauce instead of regular tomato sauce. The Classico Cabernet Marinara is the secret ingredient that takes this dish from really good to amazing! The red wine gives the marinara sauce a lovely depth of flavor that pairs perfectly with the savory meatballs.
Overall, this dish is perfect for anyone looking for a low-carb or keto-friendly option that doesn’t skimp on flavor. It’s also a great way to sneak some veggies into your diet since each serving includes a healthy portion of spaghetti squash. Trust me when I say that you’ll love this Spaghetti Squash with Meatballs and Cabernet Marinara Sauce recipe!
Ingredient List
Here are the ingredients you’ll need for this mouthwatering Spaghetti Squash With Meatballs and Cabernet Marinara Sauce recipe:
- 1 spaghetti squash
- 1 pound of lean ground beef
- 1/2 cup of grated parmesan cheese
- 1 egg
- 1/2 tsp of salt
- 1/2 tsp of garlic powder
- 1/2 tsp of dried oregano
- Salt and pepper to taste
- Olive oil cooking spray
For the meatballs:
- 1 minced garlic clove
- 1/4 cup of finely chopped yellow onion
- 1/4 cup of grated parmesan cheese
- 1 egg beaten
- 1/4 cup of almond flour (optional, for low carb/keto-friendly meatballs)
- Salt and pepper to taste
For the marinara sauce:
- 24 ounces of crushed tomatoes
- 1 can (14 oz) of tomato sauce
- Classico Cabernet Marinara pasta sauce (best if available in your area)
- 1/4 cup of red wine
- 1 minced garlic clove
- Salt and pepper to taste
- Fresh tomatoes and basil for garnish
- Parmigiano Reggiano cheese, grated
The Recipe How-To
First, preheat the oven to 400°F.
Next, slice the squash lengthwise into two halves and remove the seeds using a spoon. Brush with olive oil and sprinkle salt and pepper on both sides.
Place both halves of the squash cut-side down in a baking dish and add water to the dish until it reaches 1/4 inch high.
Finally, bake for 30-40 minutes until tender.
Cooking Squash Meatballs & Cabernet Marinara Sauce
While the squash is baking, it’s time to prepare the meatballs and marinara sauce.
For the squash meatballs, mix together 1 pound lean ground beef, 1 egg, 1/4 cup Parmesan cheese, 2 minced garlic cloves, and seasoning (1 tsp oregano, 1 tsp garlic powder, salt, and pepper) in a mixing bowl.
Roll the mixture into 16-18 meatballs while the spices are evenly distributed.
Add 2 tbsp of olive oil to a large skillet over medium-high heat. Place the meatballs in the skillet and cook for about 5 minutes or until they are nicely browned.
For cabernet marinara sauce, heat up a can of crushed tomatoes in a saucepan over medium heat for 5 minutes.
Stir in some onions and minced garlic cloves for added flavor. Put some Classico Cabernet Marinara pasta sauce into tomato sauce.
Add red wine and let it cook with tomato sauce. Finally, season with some salt, pepper, and a pinch of sugar to combine all flavors together.
Take out your spaghetti squash from oven remove from baking dish but leave the empty shallow pan. Using a fork scrap out all spaghetti-like squash to empty pan.
Finally Add spaghetti squash noodles back into baking dish then cover them with squash meatballs and marinara sauce on top.
Sprinkle Parmigiano Reggiano cheese over the top and bake for another 10 minutes at 350°F until warm and bubbly.
This is a truly amazing low-carb spaghetti substitute that won’t disappoint you.
Substitutions and Variations
There are a lot of ways you can customize this recipe to fit your preferences or dietary needs. Here are some ideas for substitutions and variations:
– Squash: While spaghetti squash is the star of this dish, you could substitute other types of squash, like butternut, acorn, or delicata. Just keep in mind that different squashes will have slightly different flavors and textures.
– Meat: You can use any ground meat you like for the meatballs, such as turkey, pork, or lamb. If you want to make this dish vegetarian, you could also try using a plant-based ground meat substitute.
– Sauce: Instead of marinara sauce, you could use any type of pasta sauce you like. You could also try making your own homemade tomato sauce using fresh tomatoes and herbs.
– Wine: If you don’t have cabernet on hand, you could use another type of red wine in the marinara sauce. Just make sure it’s a dry wine that’s good for cooking.
– Cheese: Parmesan is a classic topping for spaghetti squash, but you could also try using other types of hard cheese like Romano or Asiago. If you want to make this dish dairy-free, try sprinkling some nutritional yeast on top instead.
– Low carb/keto/Whole30: If you’re following a low carb or keto diet, skip the spaghetti and serve the meatballs and sauce over zucchini noodles instead. For Whole30 compliance, make sure to use compliant ingredients like sugar-free marinara sauce and omit the cheese.
Remember that these are just suggestions – feel free to get creative and experiment with your own substitutions and variations!
Serving and Pairing
This Spaghetti Squash with Meatballs and Cabernet Marinara Sauce recipe is not only delicious but it is also versatile. It can be served as a low-carb or a keto meal, and it is perfect for those who want to enjoy classic spaghetti and meatballs without the guilt.
When it comes to pairing wine with this dish, I recommend a full-bodied and bold red wine, such as a Cabernet Sauvignon or a Zinfandel, which complements the rich and savory flavors of the meatballs and the marinara sauce. For those who prefer white wine, a Chardonnay or a Sauvignon Blanc pairs well with the slight sweetness of the spaghetti squash.
If you want to add a side dish that will complement this meal, I suggest serving it with a green salad or roasted vegetables, such as asparagus, broccoli, or Brussels sprouts. The crispness of the salad or the earthy flavor of the roasted vegetables will provide a perfect balance to the warmth and heartiness of the Spaghetti Squash with Meatballs and Cabernet Marinara Sauce.
This dish can also be served for special occasions or potlucks. Simply transfer the Spaghetti Squash with Meatballs and Cabernet Marinara Sauce to an attractive casserole dish or baking pan for an elegant touch. It is sure to impress your guests while keeping things simple in the kitchen.
Whatever occasion you choose to serve this delicious dish for, rest assured that your guests will appreciate all its flavors and textures.
Make-Ahead, Storing and Reheating
This spaghetti squash with meatballs and cabernet marinara sauce recipe is the perfect make-ahead meal. You can prepare it in advance, store it in the refrigerator or freezer, and then reheat when you’re ready to eat.
To make ahead: Prepare the entire recipe as instructed, but don’t bake. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours until ready to bake.
To store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat: Preheat your oven to 375°F. Place the casserole dish in the oven and cover it with aluminum foil. Bake for 25 to 30 minutes, or until heated through.
You can also reheat individual portions in the microwave by placing them in a microwave-safe dish and heating on high for 1-2 minutes, stirring halfway through.
This recipe is also ideal for meal prep. It can be batch cooked and portioned into containers for lunches or dinners throughout the week. It’s perfect if you’re following a low-carb, whole30 or keto diet plan.
Whether you’re planning ahead for a busy week or looking for a satisfying meal after a long day at work, this spaghetti squash with meatballs and cabernet marinara sauce recipe won’t disappoint!
Tips for Perfect Results
To ensure that your spaghetti squash with meatballs and cabernet marinara sauce come out perfectly every time, here are some tips to keep in mind:
1. Roasting the Squash:
Cutting a spaghetti squash in half can be a bit of a challenge due to its size and firmness. A tip for making it easier is to microwave it for a minute or two before cutting. Once you have your halves, season the flesh with olive oil, salt and pepper before roasting it face down on a baking sheet for around 40 minutes in a preheated 375°F oven.
Make sure to let it cool for a bit after roasting, so it’s easier to handle without burning your fingers.
2. Preparing the Meatballs:
The key to making tender meatballs is not overworking the ingredients. Mix the ingredients (lean ground beef, egg, seasoned breadcrumbs, minced garlic cloves, grated parmesan cheese, oregano) lightly just until combined and avoid compacting them too much.
Try using an ice cream scoop or cookie dough scoop to help form uniformly sized meatballs.
3. Cooking the Meatballs:
When cooking the meatballs on the stovetop or in the oven, avoid overcrowding them in the pan or on the baking sheet. Doing so will cause them to steam and not brown properly.
To cook them evenly on all sides, turn them every 3-4 minutes until they’re fully cooked through (internal temp of 165°F).
4. Making the Cabernet Marinara Sauce:
Using a high-quality pasta sauce like Classico Cabernet Marinara can make all the difference in bringing depth of flavor to your dish. However, feel free to use your favorite store bought or homemade marinara/tomato sauce if Cabernet isn’t available.
If using canned crushed tomatoes as your base (yep, that’s right), be sure to cook them through for at least 30-45 minutes before adding in the rest of the ingredients, so they have time to break down and meld together.
5. Pairing with Wine:
As the name suggests, pairing a Cabernet Sauvignon with this dish is an excellent choice due to its bold flavor profiles of blackcurrant and black cherry, which complement the richness of the marinara sauce and meatballs well.
For those looking for lower alcohol or sugar content wine, try a Pinot Noir for a similar effect.
With these tips in mind, you’ll be sure to impress your family and friends with your perfectly executed spaghetti squash with meatballs and cabernet marinara sauce!
Bottom Line
And there you have it, folks! This Spaghetti Squash With Meatballs and Cabernet Marinara Sauce Recipe is perfect for anyone who craves classic spaghetti meatballs with a twist. Not only is this dish low carb and perfect for those on a Whole30 or keto diet, but it’s also packed with flavor and easy to make.
Plus, this recipe offers many substitutions and variations. You can use turkey meatballs instead of beef, switch out spaghetti squash for butternut squash or even create a baked squash casserole. The possibilities are endless!
So, what are you waiting for? Visit your local grocery store and whip up this delicious Spaghetti Squash With Meatballs and Cabernet Marinara Sauce Recipe. Don’t forget to pair it with a glass of smooth cabernet sauvignon to enhance the flavors in your meal. Trust me; your taste buds will thank you!
Spaghetti Squash With Meatballs and Cabernet Marinara Sauce Recipe
Ingredients
Meat Balls
- 1 lb lean ground beef
- 1 large egg
- 1/4 cup chopped yellow onion
- 2 teaspoons minced garlic cloves (about 1 clove, fresh is best)
- 1/4 cup grated parmesan cheese
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 (26 ounce) jar spaghetti sauce (Classico Cabernet Marinara Sauce is best!)
Spaghetti Squash
- 1 spaghetti squash
Instructions
- Preheat oven to 350 degrees.
- Mix all of the meatball ingredients together in a large bowl. Form into 16 balls and place in a 8x8 inch glass baking pan. Bake 25-30 minutes flipping them over halfway through.
- Meanwhile, with a sharp knife carefully stab the spaghetti squash multiple times so the skin is pierced all around it. Put it on a plate and place it in the microwave for 12-16 minutes on 100% power. It is done when the skin is soft when pierced with a fork.
- When squash is done slice it crosswise and let cool (cutting it lengthwise will give you shorter spaghetti strands).
- Pour the desired amount of marinara sauce into a large non-stick skillet.
- About 5 minutes before meatballs are done begin heating sauce on medium to low heat. When the meatballs are done baking (they should be slightly browned on top and there should be a good amount of juice at the bottom of the pan), scoop them out with a slotted spoon or spatula and put them in the sauce. Cover and simmer for about 5-10 minutes.
- While the sauce is simmering, scoop out the seeds of the spaghetti squash. Then scoop out the squash on to plates, or you can use the squash shell as your bowl and simply fluff up the squash with a fork.
- Let sauce cool for about 2 minutes before scooping meatballs and sauce over spaghetti squash.