Low Carb Spaghetti Squash and Meatballs with Fresh Mozzarella

Step 1

Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes until tender.

Step 2

Meanwhile, heat the olive oil over medium heat in large sauce pan. Add the onion and garlic and cook for 4-5 minutes. Add the crushed tomatoes, bay leaf, and oregano. Bring to a simmer and cover.

Step 3

Combine the beef, Parmesan cheese, parsley, egg, garlic, salt, and pepper in a bowl. Form into one inch meatballs and drop into the tomato sauce.

Step 4

Simmer the meatballs for 20 minutes until cooked through.

Step 5

To assemble spaghetti squash boats, first scrape the spaghetti squash away from the edges using a fork. Add the meatballs and some of the tomato sauce. Layer thin slices of mozzarella on top. Return to oven and cook for 3-5 minutes until cheese melts. Top with basil.