Spaghetti Squash and Meatballs

Britany Statt

Cook time:
4 Ratings
A low-carb way to enjoy a traditional family favorite! Make this recipe keto and gluten-friendly by substituting flour with almond flour.


  • 1.5 lbs. ground beef (we used 90/10)
  • 2 Tbsp fresh parsley, chopped
  • ¾ cup grated Parmesan cheese
  • ½ cup flour (can substitute with almond flour)
  • 2 eggs
  • 1 tsp salt
  • ¼ tsp ground pepper
  • ¼ garlic powder
  • 1 tsp dried onion flakes
  • ¼ tsp dried oregano
  • 1 tsp olive oil
  • 3 cups sugar-free marinara sauce
  • 1 (2-pound) spaghetti squash
  • 1 cup water


  1. Make about 12 ½ inch vents in the squash with a paring knife.
  2. Add a rack and water to pressure cooker
  3. Place squash on rack and set ‘Manual’ to high pressure for 15 minutes
  4. Release pressure immediately with the quick release option. Carefully remove squash
  5. Wait for it to cool slightly (about 10 minutes)
  6. Cut squash in half, remove seeds, and shred.
  7. Enjoy!
  8. For meatballs: In a mixing bowl, combine ground beef with everything except olive oil and marinara sauce.
  9. Form into approximately two-inch meatballs
  10. Turn on your pressure cooker and set it to sauté
  11. Brown each meatball on each side
  12. Once they are browned, add marinara sauce evenly over meatballs. Make sure they are mostly covered
  13. Turn off sauté and set lid on top of pressure cooker
  14. Select ‘Manual’ and set it to low pressure for 10 minutes.
  15. Release pressure and enjoy!