Easy Meatball Stuffed Spaghetti Squash (And Keto)

Rinse the squash and dry

Cut the squash in half length wise

Using good EVOO rub the squash inside and out. Sprinkle with some kosher salt and pepper.

Place the squash on a cookie sheet cut side down

Roast at 400 degrees for about 30 minutes or until a knife slides in easily

Remove from heat and allow to cool for 10 minutes

Using a fork, scrape the inside loosening the spaghetti squash from the skin. Place in a bowl and set aside.

Place the empty shells cut side up in a casserole dish.

Fill each shell with spaghetti squash and set aside

While squash is roasting, make your meatballs. Place all the meatball ingredients in a bowl add a little salt and (optional red pepper flakes to taste) mix thoroughly with your hands.

Form into 1 -1/2 inch meatballs.

Place some good EVOO in a frying pan on high - brown the meatballs leaving them a little pink inside.

Place the meatballs on top of the prepared spaghetti squash.

Cover with the Rao's sauce.

Top with grated mozzarella cheese. Return to oven at 350 degrees for about 30 minutes until cheese is melted and sauce is bubbly. EJOY!

Garnish With Fresh Basil