Are You Ready For This Amazing Keto Spaghetti Recipe?

Dear Spaghetti Lovers, Keto has not left you out. From your friend Travelforfasting

Ingredients

  • 1 whole spaghetti squash, about 3 pounds
  • 1 pound ground chuck beef (You can also use 1/2 pound ground pork and 1/2 ground chuck if desired)
  • 1/4 cup finely chopped onions
  • 2-3 garlic cloves, minced
  • 1/4 cup shredded parmesan cheese
  • 1 1/2 teaspoons Italian Seasoning (Carefully to examine ingredients if you're strict Keto)
  • 1 egg, beaten
  • salt and pepper to taste
  • 2 cups Raos marinara sauce
  • shredded parmesan cheese to top the marinara
  • chopped parsley (optional garnish) 

Instant Pot Method

  1. Place the trivet in the Instant Pot.
  2. Add 1 cup of water to the pot.
  3. Place the spaghetti squash on the trivet. Cover, seal and cook for 15 minutes on High-Pressure Cooking.
  4. Quick-release the steam when the pot indicates it has finished.
  5. Remove the squash. Allow it to rest for 10 minutes before cutting.
  6. Cut the spaghetti squash. (Cut the spaghetti squash crosswise for long noodles or lengthwise for shorter noodles).
  7. Scoop out the seeds and flesh from the middle.
  8. Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Oven Method

  1. Preheat oven to 425 degrees.
  2. Make cuts all around the spaghetti squash with a knife.
  3. Place foil onto a sheet pan. Add the spaghetti squash. Bake for 20 minutes.
  4. Flip the squash and bake for additional 20 minutes.
  5. Remove the squash. Allow it to rest for 10 minutes before cutting.
  6. Cut the spaghetti squash. (Cut crosswise for long noodles or lengthwise for shorter noodles).
  7. Scoop out the seeds and flesh from the middle.
  8. Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Meatballs and Marinara

  1. Preheat oven to 400 degrees.
  2. Add the beef to a large bowl. Break down the beef with a large spoon.
  3. Add in the onions, garlic, egg, Italian Seasoning, 1/4 cup of parmesan cheese, salt, and pepper. Combine all of the ingredients.
  4. Use your hands to form meatballs. Make them into your desired shape and size. Makes 10-12 meatballs.
  5. Line a sheet pan with a silicone baking mat. Add the meatballs to the mat.
  6. Bake for 15-20 minutes. 
  7. 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.
  8. Serve over the spaghetti squash.

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