Low-carb spaghetti and meatballs with fresh basil and tomato sauce.

Low-Carb Spaghetti and Meatballs – A Healthy Twist!

May 15, 2026

Ready to ditch those carb-loaded noodles and try something new? Let’s meet the MVP of low-carb eating: spaghetti squash! If you’ve never tried it before, get ready for a squash-tacular surprise. Picture this: a mound of tender spaghetti squash strands topped with hearty, veggie-packed meatballs—what could be better? Trust me, this meal will make you feel like a fitness guru without sacrificing taste.

What You Need

(Makes enough to feed a small army… or 12 people, same thing.)

2 pounds lean, organic, grass-fed ground beef (yes, your muscles will thank you)
1 pound lean, sweet turkey sausage (because why not mix it up?)
4 celery stalks, diced (crunchy goodness)
1 yellow onion, diced (your eyes might tear up, but it’s worth it)
3 carrots, diced (for that sweet crunch)
3 omega-3 eggs (because you’re fancy like that)
1/2 cup almond meal (it’s like breadcrumbs, but better)
2 tablespoons dried oregano (smell the herbs, taste the magic)
1 teaspoon garlic powder (because garlic = love)
A dash of salt and pepper (let’s bring the flavor)
Optional: A handful of olives (for a surprise pop of Mediterranean flair)

For the Sauce:

14.5 oz can diced tomatoes (the base of your saucy dreams)
1 can tomato paste (this is what makes it really saucy)
Splash of white wine (I promise, it’s just for the sauce, not the cook)
2 cups fresh basil, chopped (smell the freshness)
6 garlic cloves, chopped (because garlic is life)
Dash of salt and pepper (you know the drill)

For the Noodles:

1 spaghetti squash (the noodle of your low-carb dreams)

Instructions

Preheat the Oven Like a Pro: Set your oven to 375°F. Wash your spaghetti squash (don’t skip this step!) and then take a knife and give it a poke all over—think of it like giving your squash a little spa treatment. Place it right on the middle oven rack. Bake it for about 1 hour, then take it out, let it cool (you deserve a break too!), slice it in half, scoop out the seeds, and then use a spoon to pull out the magical spaghetti squash strands. Set these golden threads aside in a bowl. Bonus: The squash smells like comfort food.
Meatball Madness: Grab a big bowl, and throw in your beef, turkey sausage, celery, onion, carrots, eggs, almond meal, oregano, garlic powder, salt, and pepper. Mix everything up with your hands—don’t be shy, get in there! Roll the mixture into meatballs that are about the size of golf balls (you know, like the ones Tiger Woods would probably eat).
Make That Sauce: In a medium bowl, combine the diced tomatoes, tomato paste, white wine, fresh basil, garlic, salt, and pepper. Stir it all together until it’s as saucy as your personality.
Slow-Cooker Magic or Stove-Top Triumph:
- Crockpot Style: Place the meatballs in your slow cooker, pour the sauce over them, cover, and let them cook on low for 6-8 hours. Go take a nap, or run a marathon, whatever suits you.
- Stovetop Style: Place the meatballs in a large pot, pour over the sauce, cover, and cook on low for 2-3 hours. You can do this while binge-watching your favorite show.
Assemble and Devour: Grab your spaghetti squash noodles and pile them high on each plate. Top with your juicy meatballs and a generous scoop of sauce. If you’re feeling fancy, throw on a few olives for that extra touch of Mediterranean magic.