Pasta night needn’t be a thing of the past when you adopt Primal Blueprint eating principles. While there’s a host of packaged paleo and even keto pasta choices out there these days, the simplest, whole food option is the humble spaghetti squash.
Here we’ve taken full advantage by using the remaining shell as a festive bowl once we’ve shredded the “noodles” from the inside. With meatballs, peppers, onions, marinara and mozzarella, you’ll enjoy all the flavors of your favorite pizza.
Italian Spaghetti Squash
Prep Time: 20 minutes
Cook Time: 75 minutes
- 2 small/medium or 1 large Spaghetti Squash (about 6 cups cooked)
- 1.5 Tbsp. Primal Kitchen® Avocado Oil  or Olive Oil, divided
- 1 lb. 85/15 Grass-fed Ground Beef
- 1/2 tsp. Salt
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Dried Oregano
- 1/2 tsp. Dried Basil
- 1 Green Bell Pepper, thinly sliced
- 1/2 cup thinly sliced Red Onion
- 2 cups Primal Kitchen Roasted Garlic  or Tomato Basil Marinara Sauce 
- 2 Tbsp. Basil Leaves, whole or torn in half
- 3 oz. Shredded Full-Fat Mozzarella
- 2 Tbsp. Shredded Basil
Preheat your oven to 375 degrees Fahrenheit. Slice a spaghetti squash lengthwise and scoop out the seeds. Rub a ½ tablespoon of oil all over the outside and inside of the spaghetti squash. Place the spaghetti squash halves cut-side down on a parchment covered sheet pan and bake until just tender. The timing will depend on the size of your squash, but aim to check on them around 30-40 minutes and then continue cooking as needed.
While the spaghetti squash is cooking, combine the beef, salt, garlic powder, oregano and basil in a bowl. Form 20-24 small meatballs and set aside. Toss the pepper and onion slices in the remaining oil and arrange the slices and meatballs on a sheet pan. Bake for 15-20 minutes, or until the meatballs are cooked through and have an internal temperature of about 160 degrees.
Flip the spaghetti squash halves over and use two forks to separate the strands of spaghetti squash. Continue until all of the squash is fluffed up. Pour the marinara sauce all over the spaghetti squash strands. Arrange the mini meatballs and about half of peppers and onions in the spaghetti squash halves. Top with the torn basil leaves.
Turn on your oven’s broiler. Sprinkle the mozzarella cheese over the spaghetti squash and toppings. Top with the remaining pepper and onion slices. Once the broiler is hot, carefully place the spaghetti squash halves under the broiler. Broil for a few minutes until the cheese is melted and slightly browned. Remove the squash from the oven and top with shredded basil before serving.
Nutritional Information (¼ of recipe):
- Calories: 465
- Total Carbs: 27 grams
- Net Carbs: 23 grams
- Fat: 29 grams
- Protein: 27 grams