Keto Spaghetti Squash with Meatballs

Preheat your oven to 375°F (190°C).

Cut the medium spaghetti squash in half lengthwise and remove the seeds.

Brush the cut sides of the squash with olive oil and season with salt and black pepper.

Place the squash halves, cut-side down, on a baking sheet. Roast in the preheated oven for about 40-45 minutes, or until the squash is tender and easily shreds into "spaghetti" with a fork. Remove from the oven and set aside.

In a mixing bowl, combine the ground beef, almond flour, grated Parmesan cheese, chopped onion, chopped fresh parsley, egg, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix well to form the meatball mixture.

Shape the mixture into meatballs, about 1-2 inches in diameter.

In a skillet, heat some olive oil over medium heat. Add the meatballs and cook for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through.

Heat the sugar-free marinara sauce in a separate pot.

Using a fork, scrape the roasted spaghetti squash flesh to create "spaghetti" strands.

Serve the spaghetti squash on plates, top with the meatballs and marinara sauce.

If desired, garnish your Keto Spaghetti Squash with Meatballs with fresh basil leaves for added flavour and presentation.

Serve hot as a satisfying and keto-friendly dinner.