Meatball Casserole

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  • 1 medium spaghetti squash (about pounds), cut in half
  • 2 tablespoons ghee
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ yellow onion, minced
  • 2 garlic cloves, minced
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup pizza sauce (no sugar added)
  • 2 eggs, whisked

For the meatballs


  1. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F. Grease an 8×8 baking dish.
  2. While the spaghetti squash cooks, place a large pot over medium heat. Add meatballs and sauce, cover and let cook down for about 15 minutes.
  3. While the meatballs cook, place a large saute pan over medium heat, add ghee, then add peppers, onion and garlic cloves, sprinkle with a little bit of salt, and cook for about 10 minutes, until onion is translucent.
  4. Use a fork to scrape out the spaghetti squash strings and place in the greased baking dish along with the onion and pepper mixture, garlic powder, salt and pepper, the pizza sauce and the eggs. Mix to combine and spread out evenly. Then use a slotted spoon to remove the meatballs and press them into the uncooked casserole, leaving behind the sauce in the pot.
  5. Place in the oven to bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges have begun to brown. *When the casserole has about 15 minutes left, place the sauce that’s remaining in the pot on low heat to reduce and thicken.
  6. When the casserole is done cooking, let set for about 10 minutes, then pour the sauce on top along with some torn basil and chopped parsley! Serve up!