Pesto Meatballs with Spaghetti Squash

First off, I am so proud of my Seahawks.  Beastmode is coming in full force next year.

Spaghetti squash is one of my favorite winter staples.  It’s delicious, satisfies my pasta cravings, and is low cal.  What’s not to love?  I love making my pesto meatballs because they’re quick and easy.  The hubs and coconut love when I make the dynamic duo of spaghetti squash and pesto meatballs!  I eat them as is together, but the hubs sometimes likes to add marinara.


  • 1 spaghetti squash
  • 1 pound ground meat (turkey, beef, etc.  I used organic, grass-fed beef)
  • 3/4 cup basil pesto
  • 1/2 onion, grated
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup panko
  • 1/4 cup whole wheat breadcrumbs
  1. Preheat oven to 375 degrees
  2. Pierce spaghetti squash all over with a fork or knife
  3. Place spaghetti squash on baking sheet and bake for about 50 minutes until it can be easily pierced with a knife
  4. Let cool, then cut in half.  Use a spoon to scoop out the seeds and discard
  5. Use a fork to scrape the spaghetti strands.  Set aside.
  6. Heat large skillet to medium heat
  7. Put all ingredients except squash into a large bowl (tip: I like to chop the onion in my vitamix or grate it over the bowl)
  8. Mix all ingredients with your hands until combined
  9. Divide meat and roll into 1″ balls
  10. Place in skillet, turning often until desired doneness
  11. Serve meatballs and squash together.  Enjoy!


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