Sundried Tomato Meatballs & Spaghetti Squash Feta Boats

mains / gluten free / grain free / low carb

Spaghetti & meatballs are an all-time favorite of mine, so this healthier version is the perfect way to eat what you crave but lighten it up.

I love subbing pasta for spaghetti squash. Ok, I won’t lie to you, do I like regular pasta better than a veggie substitute? Obviously! But I can’t be eating regular pasta every day, so this spaghetti squash substitute is a great way to still eat what you’re craving. And being able to serve it in it’s own little shell boat is just the cutest so that’s a bonus.

I’m making this “spaghetti & meatballs” Mediterranean style. So This means adding lots of fresh parsley, sundried tomatoes, and feta to top it off instead of the classic mozzarella. These sundried tomato meatballs alone are an amazing recipe also. I add some nuts and herbs to the ground beef to give it loads of flavor and texture.

Here’s what you’ll need for these Sundried Tomato Meatballs & Spaghetti Squash Feta Boats:

• marinara sauce - I always use my Nonnie’s marinara & you can find the recipe here.

• spaghetti squash

• olive oil

• garlic

• ground beef

• cashews

• pepitas

• nutritional yeast

• red pepper flakes

• parsley

• pepper

• sundried tomatoes

• egg

• salt

• feta

I first bake the spaghetti squash with some salt and garlic. In the meantime I make my meatballs by adding the cashews, pepitas, parsley, pepper, salt, nutritional yeast and sundried tomatoes together to make “breadcrumbs”. I add this to my meatball mixture with the ground meat, egg, red pepper flakes, and some more salt. I add some marinara to the bottom of my baking dish and add the meatballs on top. I throw these in the oven for the last 10 minutes the spaghetti squash is in. Once I shred the spaghetti squash, I mix it with some more marinara and add some meatballs inside. top with feta and throw it back in the oven to get the feta a little melty.

Sundried Tomato Meatballs & Spaghetti Squash Feta Boats

(makes 2 spaghetti squash boats, makes about 16 meatballs)

ingredients:

• 3 cups of marinara sauce - I always use my Nonnie’s marinara & you can find the recipe here.

• 1 spaghetti squash

• 2 tbsp olive oil

• 4 cloves garlic

• 1/2 lb ground beef

• 1/2 cup cashews

• 1/8 cup pepitas

• 1 tbsp nutritional yeast

• 1/2 cup parsley

• 1 tsp pepper

• 1/4 cup sundried tomatoes

• 1 tsp red pepper flakes

• 1 egg

• 1 tsp salt

• 1/4 cup feta

directions:

1. preheat oven to 400 F.

2. cut the spaghetti squash in half, salt the inside and drizzle some olive oil inside. place 2 garlic cloves on the baking sheet and lay the spaghetti squash halves over top each clove, cut side down. bake for 30-40 minutes.

3. in a food processor, add the rest of the garlic, cashews, pepitas, nutrional yeast, parsley, and pepper. blend for 15 seconds. add in the sundried tomatoes and blend again until breadcrumbs form.

4. in a bowl, mix together the ground beef, food processor mixture, salt, egg, and red pepper flakes. form meatballs.

5. in a baking dish, add 1 cup marinara to the bottom. place the meatballs on top the marinara and bake for 10-12 minutes.

6. once everything is done baking, remove the spaghetti squash and the meatballs. lower the oven to 350 F.

7. shred the inside of the spaghetti squash and mix with some marinara. place the meatballs on top the spaghetti squash boats, top with a little more marinara and the feta.

8. bake again for another 10 minutes. top with fresh parsley and enjoy!

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