Low Carb Spaghetti and Meatballs
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4.84 from 12 votes

Low Carb Spaghetti and Meatballs

Is it possible to eat comfort food on a low-carb diet? These amazing Low Carb Spaghetti and Meatballs are proof that miracles never cease.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6
Calories: 568kcal
Author: Sommer Collier


For the Meatballs:

  • 1 large spaghetti squash
  • 1 pound Italian sausage
  • 1/2 pound lean ground beef
  • 1 cup drained cannellini beans, white
  • 2 small red onions, roughly chopped and separated
  • 3 large carrots, roughly chopped and separated
  • 9 cloves garlic, peeled and separated
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons jarred sun-dried tomatoes, minced
  • 2 large eggs

For the Marinara:

  • Reserved onion, carrots and garlic from above
  • 1/2 cup chopped parsley, separated
  • 1/4 cup chopped basil
  • 2 cans crushed tomatoes (28-ounce cans)
  • 14 ounces tomato sauce (1 can)
  • 1/2 tablespoon balsamic vinegar
  • 3 tablespoons olive oil, separated
  • Salt and pepper


  • Preheat the oven to 425 degrees F. Cut the spaghetti squash in half length-wise and scoop out the seeds. Drizzle with olive oil, salt and pepper. Place the squash cut-side-down on a rimmed baking sheet and roast for 45 minutes.
  • Meanwhile, place the beans, 1 onion, 1 carrot, and 3 cloves of garlic in a food processor. Puree until completely smooth.
  • Place the bean puree in a large bowl with the ground meats, red pepper, 1 1/2 teaspoon salt, eggs and 3 tablespoons parsley. Mix by hand until the ground meat is completely blended.
  • Shape into 8 large meatballs and place on a parchment paper lined, rimmed, cookie sheet. Bake for 30 minutes.
  • While the squash and meatballs are baking, add the rest of the onion, carrots and garlic to the food processor. Pulse until chopped well, but not pureed.
  • Heat 2 tablespoons of oil in a large sauce pot over medium-high heat. Add the chopped veggies and sauté for 5 minutes to soften. Then add all the canned tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, remaining parsley and basil. Bring to a simmer and reduce heat. Cover (mostly) and continue to simmer until the meatballs are done baking.
  • Remove the meatballs from the oven and carefully transfer them into the tomato sauce. Add the balsamic vinegar and simmer another 15 minutes so the flavors meld.
  • When the squash has cooled a bit, use a fork to scrape the flesh into “spaghetti” strands and place on plates. Top each pile of spaghetti squash with tomato sauce and meatballs.


Serving: 8ounces | Calories: 568kcal | Carbohydrates: 39g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 135mg | Sodium: 1249mg | Potassium: 1390mg | Fiber: 9g | Sugar: 17g | Vitamin A: 6460IU | Vitamin C: 35.6mg | Calcium: 172mg | Iron: 6.4mg