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Baked Spaghetti Squash and Meatballs Recipe

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4 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

This Baked Spaghetti Squash and Meatballs recipe offers a healthy and delicious twist on traditional spaghetti and meatballs, substituting pasta with roasted spaghetti squash. Tender meatballs made from lean ground turkey or beef are browned and baked atop strands of fluffy roasted squash, smothered in marinara sauce and topped with melted mozzarella and parmesan cheese. It’s a comforting, low-carb meal perfect for weeknights or family dinners.

Ingredients

Spaghetti Squash

  • 2 medium spaghetti squash
  • Olive oil or olive oil spray
  • Kosher salt and pepper, to taste

Meatballs

  • 1 pound lean ground turkey or beef
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • ⅓ cup parmesan cheese, plus more for topping
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ¼ cup seasoned bread crumbs
  • Salt and pepper, to taste

Sauce & Toppings

  • 32 ounces marinara sauce
  • 1 ½ cups freshly grated mozzarella cheese
  • Crushed red pepper flakes, for topping
  • Fresh basil, for topping

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with foil and spray it with nonstick spray to prevent sticking.
  2. Prepare and roast spaghetti squash: Slice the spaghetti squash lengthwise and remove the seeds. Brush or spray the cut sides with olive oil and season with salt and pepper. Place the squash cut-side down on the prepared baking sheet and roast for 25 to 30 minutes until tender. Remove and let cool until safe to handle.
  3. Make the meatball mixture: In a bowl, combine lean ground turkey or beef, minced garlic, lightly beaten egg, parmesan cheese, dried basil, dried parsley, seasoned bread crumbs, and a generous pinch of salt and pepper. Mix until evenly incorporated. Form the mixture into meatballs about 1 to 1.5 inches in diameter and set aside on a plate.
  4. Brown the meatballs: Heat approximately 1 tablespoon of olive oil in a large skillet over medium heat. Add meatballs in a single layer and brown on all sides; they do not need to be fully cooked through as they will finish cooking in the oven.
  5. Assemble the casserole: Spread ¾ cup of marinara sauce on the bottom of a 9×13 inch baking dish. Use a fork to scrape the flesh of the cooled roasted spaghetti squash from the skin into the baking dish evenly. Layer the browned meatballs on top of the squash, then pour the remaining marinara sauce over the meatballs. Sprinkle the mozzarella cheese generously over the top, and add extra parmesan if desired.
  6. Bake the assembled dish: Place the baking dish in the oven and bake for about 20 minutes until the cheese is melted and bubbly and the dish is heated through.
  7. Garnish and serve: Remove from oven and sprinkle with additional parmesan cheese, fresh basil leaves, and crushed red pepper flakes for a spicy kick. Serve warm and enjoy!

Notes

  • You can use either lean ground turkey or lean ground beef based on preference.
  • For a gluten-free version, replace seasoned bread crumbs with gluten-free bread crumbs.
  • Adjust crushed red pepper flakes to taste for desired spiciness.
  • Let the squash cool enough before handling to avoid burns.
  • Adding extra parmesan on top before baking enhances the cheesy flavor.
  • This dish reheats well and can be stored covered in the refrigerator for 3-4 days.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/baked-spaghetti-squash-and-meatballs-recipe/