1 medium-large spaghetti squash
2 lbs ground beef or a mix of ground beef and pork – 1 lbs each, (I prefer 80/20 to keep it keto but any fat ratio will work)
2 Tbl fresh parsley, chopped
1 cup grated parmesan cheese
2 tsps Creole Seasoning salt
3 tsp of Italian Seasoning
1 tsp garlic powder
1 tsp onion power
1 tsp dried oregano
¼ cup room temperature water
1tbsp coconut oil
Topping for the Meatballs:
4 oz mozzarella cheese
Sprinkle of chopped parsley
Preheat oven to 400 degrees Fahrenheit.
Poke several holes around the entire spaghetti squash. Microwave for 3-5 minutes. Cut squash lengthwise and scoop out seeds.
On a parchment lined baking sheet, place the two halves of spaghetti squash with the skin side up and bake for 30 minutes or until the skin is tender/not hard.
Remove from oven and pan. Turn the squash up so it can cool.
While the squash is cooking, combine all the meatball ingredients (except for the toppings for the meatballs) in a large bowl until thoroughly mixed.
With a spoon, scoop meat and form into 2″ meatballs.
Pan fry meatballs in a large skillet over medium heat with coconut oil until cooked through.
(You can also bake them in the oven at 350 F for 20 minutes; but in my opinion they are more scrumptious pan fried in coconut oil).
Take the spaghetti squash and scoop out the noodle-like squash strands with a fork or spoon and transfer to the plate you will soon be using to stuff your hungry face with 😉
Add your sauce of choice to the squash as well as the meatball and garnish with the chopped parsley.