Ingredients

The following ingredients have 11 Servings
  • 1 whole spaghetti squash, about 3 pounds
  • 1 pound ground chuck beef (You can also use 1/2 pound ground pork and 1/2 ground chuck if desired)
  • 1/4 cup finely chopped onions
  • 2-3 garlic cloves, minced
  • 1/4 cup shredded parmesan cheese
  • 1 1/2 teaspoons Italian Seasoning, If strict keto read the label carefully to examine ingredients
  • 1 egg, beaten
  • salt and pepper to taste
  • 2 cups Raos marinara sauce
  • shredded parmesan cheese to top the marinara
  • chopped parsley (optional for garnish)

Instruction

  • Make cuts all around the spaghetti squash with a knife. Place in the microwave (medium-high) and microwave for 5 minutes.
  • Open and flip the squash. Cook for an additional 5 minutes. Open and flip. Total cook time will be 15 minutes.
  • Remove the squash. Allow it to rest for 10 minutes before cutting.
  • Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
  • Scoop out the seeds and flesh from the middle.
  • Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
  • Place the trivet (comes with the Instant Pot) in the Instant Pot.
  • Add 1 cup of water to the pot.
  • Place the spaghetti squash on the trivet. Cover, seal, and cook for 15 minutes on Manual > High Pressure Cooking.
  • Quick release the steam when the pot indicates it has finished.
  • Remove the squash. Allow it to rest for 10 minutes before cutting.
  • Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
  • Scoop out the seeds and flesh from the middle.
  • Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
  • Preheat oven to 425 degrees.
  • Make cuts all around the spaghetti squash with a knife.
  • Place foil onto a sheet pan. Add the spaghetti squash. Bake for 20 minutes.
  • Flip the squash and bake for additional 20 minutes.
  • Remove the squash. Allow it to rest for 10 minutes before cutting.
  • Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
  • Scoop out the seeds and flesh from the middle.
  • Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
  • Preheat oven to 400 degrees.
  • Add the beef to a large bowl. Break down the beef with a large spoon.
  • Add in the onions, garlic, egg, Italian Seasoning, 1/4 cup of parmesan cheese, salt and pepper. Combine all of the ingredients.
  • Use your hands to form meatballs. Make them into your desired shape and size. Makes 10-12 meatballs.
  • Line a sheet pan with a silicone baking mat. Add the meatballs to the mat.
  • Bake for 15-20 minutes. Mine were ready around 17 minutes. If you overcook the meatballs they will be dry.
  • While the meatballs bake, heat a skillet on medium-high heat. Add the marinara and meatballs. Cook for 3-4 minutes until the marinara starts to bubble.
  • Serve over the spaghetti squash.