Low-Carb Meatball Stuffed Spaghetti Squash. Baked Verde meatballs stuffed inside a roasted spaghetti squash with melty cheese, sautéed peppers, and onions create an epic mouth-watering dinner.
Mexican flavors plus roasted spaghetti squash. doesn’t get any better in my world! However, the other chairs around me at the dinner table inhaled their cheesesteak style with the same passion! Whatever you choose, this Low-Carb Meatball Stuffed Spaghetti Squash is the perfect combo to satisfy your Mexican-cheesesteak-meatball-hoagie craving.
Let’s talk Verde salsa (NOT sauce) for a sec. I’m not a fan of wide varieties. They’re watery, taste overly salty, and lack a kick of flavor. The salsa verde is a game-changer, and it’s featured in my Simple And Delicious Chili Verde.
Which would you choose:
A. Roasted spaghetti squash seasoned with salt and pepper then topped with sautéed peppers, onions, Verde meatballs, and finished off with some melted white American cheese OR…
B. Buttered toasted hoagie bun filled cheesesteak style with meatballs, sautéed peppers, and onions then finished off with some melted cheese
Here’s what I can tell you… either way will leave you reigning champ in the kitchen! My friends said they are pretty sure this Meatball Stuffed Spaghetti Squash replaces Mexican lasagna as their new favorite meal.
And just for the record, my Mexican lasagna has been reigning #1 for over 5 years now!
We’ve covered Verde salsa and dinner variations, so that leaves us with the cheese! White American cheese, that is. Do not be tempted to substitute with provolone or Monterey jack or whatever other variety you have stuffed in your fridge drawer!
Visit your deli counter and get yourself just over 1/4 pound sliced for sandwiches. Blows my mind why you can’t find this with the rows of pre-sliced cheese or in a block, for goodness sake.
Don’t make your loved ones wait to try this Meatball Stuffed Spaghetti Squash! Promise it will be a hit whether you choose A or B.
Low-Carb Meatball Stuffed Spaghetti Squash
Ingredients
FOR THE MEATBALLS:
- 1 ½ pound lean ground turkey 93% is what I use
- 2 cloves garlic minced
- ¼ cup onion finely diced
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ cup panko breadcrumbs
- 2 tablespoons salsa Verde
- 1/4-1/2 pound white American cheese
FOR THE VEGGIE MIXTURE
- 2 large red peppers sliced thin, or or green peppers
- 1 large onion sliced thin
- ½ tablespoon olive oil or butter
- ¼ teaspoon cumin
- 2-3 tablespoons salsa Verde
Instructions
ROASTED SPAGHETTI SQUASH (DONE IN ADVANCE, EVEN A DAY EARLY!):
- 1 spaghetti squash sliced in half lengthwise. Guts are removed and spread with a bit of olive oil, then sprinkled with some salt and pepper.
- Roast flesh side down at 400°F for 40 minutes and allow to cool before handling.
TO MAKE THE MEATBALL STUFFED SPAGHETTI SQUASH:
- Preheat the oven to 375°F.
- In a large 9×13 baking dish, spread a thin layer of salsa Verde over the bottom and set aside.
- In a large mixing bowl, add all ingredients except cheese and mix with hands until all is thoroughly incorporated. A 1-inch scoop yielded about 22 meatballs.
- Place prepared meatballs in a baking dish and bake uncovered for 30 minutes.
- While meatballs are cooking, add peppers and onions to a large skillet with a bit of olive oil or butter over medium heat. Saute until peppers are softened and onions are translucent, about 8-10 minutes.
- Add cumin and salsa Verde to peppers and onions, tossing to coat. Turn heat to low and keep warm until ready to assemble.
- Fill spaghetti squash with cooked meatballs and veggies. Top with cheese and pop in the warm oven until melty!
