Keto Low-Carb Spaghetti Squash Marinara and Meatballs

Step 1

Make cuts all around the spaghetti squash with a knife. Place in the microwave (medium-high) and microwave for 5 minutes.

Step 2

Open and flip the squash. Cook for an additional 5 minutes. Open and flip. Total cook time will be 15 minutes.

Step 3

Remove the squash. Allow it to rest for 10 minutes before cutting.

Step 4

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.

Step 5

Scoop out the seeds and flesh from the middle.

Step 6

Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Step 7

Place the trivet (comes with the Instant Pot) in the Instant Pot.

Step 8

Add 1 cup of water to the pot.

Step 9

Place the spaghetti squash on the trivet. Cover, seal, and cook for 15 minutes on Manual > High Pressure Cooking.

Step 10

Quick release the steam when the pot indicates it has finished.

Step 11

Remove the squash. Allow it to rest for 10 minutes before cutting.

Step 12

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.

Step 13

Scoop out the seeds and flesh from the middle.

Step 14

Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Step 15

Preheat oven to 425 degrees.

Step 16

Make cuts all around the spaghetti squash with a knife.

Step 17

Place foil onto a sheet pan. Add the spaghetti squash. Bake for 20 minutes.

Step 18

Flip the squash and bake for additional 20 minutes.

Step 19

Remove the squash. Allow it to rest for 10 minutes before cutting.

Step 20

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.

Step 21

Scoop out the seeds and flesh from the middle.

Step 22

Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Step 23

Preheat oven to 400 degrees.

Step 24

Add the beef to a large bowl. Break down the beef with a large spoon.

Step 25

Add in the onions, garlic, egg, Italian Seasoning, 1/4 cup of parmesan cheese, salt and pepper. Combine all of the ingredients.

Step 26

Use your hands to form meatballs. Make them into your desired shape and size. Makes 10-12 meatballs.

Step 27

Line a sheet pan with a silicone baking mat. Add the meatballs to the mat.

Step 28

Bake for 15-20 minutes. Mine were ready around 17 minutes. If you overcook the meatballs they will be dry.

Step 29

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.

Step 30

Serve over the spaghetti squash.