If you’ve ever wished for a comforting, low-carb dinner that still feels indulgent, you’re in for a treat with this Baked Spaghetti Squash and Meatballs Recipe. This dish swaps traditional pasta for roasted spaghetti squash, creating a nutritious, flavorful meal that perfectly blends cozy Italian flavors with a lighter twist.
Why You’ll Love This Recipe
- Healthy Comfort Food: Enjoy all the rich flavors of meatballs and cheese with a nutritious veggie base.
- Simple Ingredients: Uses everyday pantry staples that come together in a snap for an impressive meal.
- Kid-Friendly: This dish hits the spot for little eaters and adults alike with its familiar, cozy flavors.
- Make-Ahead Friendly: Easy to prepare in advance and reheat without losing its magic.
Ingredients You’ll Need
Each ingredient here plays a star role in creating the perfect balance of texture, flavor, and aroma. From the tender strands of spaghetti squash to the savory spice-packed meatballs, every component is simple yet essential.
- Spaghetti squash: The low-carb “pasta” alternative that roasts up tender and stringy for a perfect base.
- Lean ground turkey or beef: Keeps the meatballs juicy without feeling too heavy.
- Garlic: Minced fresh garlic adds that irresistible savory punch.
- Parmesan and mozzarella cheese: A creamy, melty finish that brings the whole dish together.
- Dried basil and parsley: Classic Italian herbs to infuse the meatballs with aromatic flavor.
- Marinara sauce: Use a high-quality sauce or homemade if you prefer for a rich, tangy topping.
- Seasoned bread crumbs: These help bind the meatballs and give them a delightful texture.
- Olive oil: For roasting the squash and browning the meatballs to perfection.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The beauty of this Baked Spaghetti Squash and Meatballs Recipe is how flexible it can be. Feel free to customize based on what you have or your dietary preferences—it’s incredibly forgiving and adaptable!
- Vegetarian Version: Swap meatballs for hearty lentil or mushroom “meatballs” to keep all the savory satisfaction but plant-based.
- Spicy Kick: Add chopped jalapeños or a dash of cayenne powder to the meatball mixture for a little extra heat.
- Cheese Alternatives: Use vegan cheeses or sharper varieties like fontina or provolone for a unique twist.
- Herb Variations: Mix in fresh rosemary or oregano for a different herbal dimension that elevates the flavor.
How to Make Baked Spaghetti Squash and Meatballs Recipe
Step 1: Roast the Spaghetti Squash
Begin by preheating your oven to 400°F and prepping a baking sheet with foil and some nonstick spray. Slice your spaghetti squash lengthwise, scoop out the seeds, then brush or spray the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down on the sheet and roast for about 25 to 30 minutes until tender and easy to shred with a fork. This simple step brings out its natural sweetness and yields those perfect strings that’ll replace the traditional pasta.
Step 2: Make and Brown the Meatballs
While the squash roasts, combine the ground meat, minced garlic, beaten egg, parmesan, dried herbs, breadcrumbs, and a generous pinch of salt and pepper. Gently mix, then roll the mixture into 1 to 1.5-inch meatballs. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides. Don’t worry about cooking them through — they’ll finish baking in the oven, soaking up all those wonderful marinara flavors.
Step 3: Assemble and Bake
In a 9×13 inch baking dish, spread about three-quarters of your marinara sauce on the bottom. Use a fork to shred the strands of cooked spaghetti squash from the skin, then layer them over the sauce. Nestle your browned meatballs on top, pour over the remaining marinara sauce, and finish with a generous blanket of freshly grated mozzarella and a sprinkle of parmesan cheese. Bake everything together for 20 minutes until the cheese is bubbly and golden, inviting you to dive in.
Pro Tips for Making Baked Spaghetti Squash and Meatballs Recipe
- Roast Cut-Side Down: Placing squash cut-side down helps steam it slightly and prevents drying out while roasting.
- Don’t Overmix the Meat: Handle the meat mixture gently to keep your meatballs tender, not dense.
- Browning is Key: Searing meatballs first locks in flavor and texture before baking finishes the cooking.
- Use Fresh Cheese: Freshly grated mozzarella melts better and tastes so much more luscious than pre-shredded versions with anti-caking agents.
How to Serve Baked Spaghetti Squash and Meatballs Recipe
Garnishes
Finish this dish with a flourish—scatter fresh basil leaves for a vibrant herbaceous aroma, sprinkle some extra parmesan for cheesiness, and add crushed red pepper flakes if you love a little heat. These bright touches create a feast for both your eyes and your taste buds.
Side Dishes
Pair this hearty baked feast with a crisp green salad dressed in lemon vinaigrette or some garlicky roasted broccoli to balance out the richness. A crusty whole-grain bread for sopping up sauce never hurts either—hello, comfort carb!
Creative Ways to Present
For a fun twist, serve your spaghetti squash and meatballs in individual baked squash shells for a rustic, eye-catching presentation. Or dish it up in layered parfait jars for easy grab-and-go meals that still look special at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors meld beautifully overnight, making it even tastier the next day!
Freezing
This baked spaghetti squash and meatballs dish freezes wonderfully. Portion into freezer-safe containers and freeze for up to 2 months. Just be sure to cool completely before freezing to maintain texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through, or microwave covered for a minute or two, stirring halfway to keep everything melty and evenly heated.
FAQs
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Can I use a different type of ground meat for this recipe?
Absolutely! Ground turkey and beef both work great, but you can also try ground chicken or pork. Just adjust the seasoning to suit the meat’s flavor profile and your preference.
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How do I know when the spaghetti squash is done roasting?
The squash is perfectly roasted when its flesh is tender and easily shredded into strands with a fork. Usually, 25-30 minutes at 400°F does the trick, but keep an eye on it to prevent overcooking.
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Can I prepare this recipe ahead of time?
Yes! You can roast the spaghetti squash and prepare the meatballs ahead, then assemble and bake when ready. This helps shorten cooking time on busy days and makes weeknight dinners a breeze.
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Is this recipe suitable for gluten-free diets?
Definitely—just swap the seasoned breadcrumbs for gluten-free breadcrumbs and ensure your marinara sauce is gluten-free. The rest of the ingredients naturally fit a gluten-free lifestyle.
Final Thoughts
This Baked Spaghetti Squash and Meatballs Recipe has quickly become one of my go-to dinners when I want something warm, satisfying, and just a little lighter. Its joyful mix of textures and flavors makes it feel like a celebratory meal any night of the week. Give it a try—you may just find your new favorite comfort food!
PrintBaked Spaghetti Squash and Meatballs Recipe
A delicious and healthy recipe for baked spaghetti squash topped with savory turkey or beef meatballs, marinara sauce, and melted mozzarella cheese. This low-carb alternative to traditional spaghetti is roasted to perfection and baked to bring all the flavors together, making it a perfect family dinner.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian
- Diet: Low Fat
Ingredients
Spaghetti Squash
- 2 medium spaghetti squash
- Olive oil or olive oil spray
- Kosher salt and pepper
Meatballs
- 1 pound lean ground turkey or beef
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/3 cup parmesan cheese, plus more for topping
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 cup seasoned bread crumbs
- Kosher salt and pepper, a big pinch
Assembly
- 32 ounces marinara sauce
- 1 1/2 cups freshly grated mozzarella cheese
- Crushed red pepper, for topping
- Fresh basil, for topping
Instructions
- Preheat and Prepare the Squash: Preheat your oven to 400°F. Line a baking sheet with foil and spray it with nonstick spray for easy cleanup. Slice each spaghetti squash in half lengthwise and carefully scrape out the seeds. Spray or brush the cut sides with olive oil and season generously with salt and pepper.
- Roast the Squash: Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for 25 to 30 minutes or until the flesh is tender when pierced. Remove from the oven and allow to cool until you can handle them comfortably.
- Make the Meatball Mixture: While the squash roasts, combine the ground turkey or beef, minced garlic, beaten egg, parmesan cheese, dried basil, dried parsley, seasoned breadcrumbs, and a good pinch of salt and pepper in a mixing bowl. Mix well until all ingredients are evenly combined.
- Form and Brown the Meatballs: Shape the mixture into 1 to 1.5-inch meatballs and place them on a plate. Heat about one tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown them on all sides. They do not need to be fully cooked at this stage.
- Assemble the Casserole: Spread ¾ cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish. Use a fork to scrape the roasted spaghetti squash flesh into strands and place them over the sauce. Arrange the browned meatballs on top of the squash, then pour the remaining marinara sauce over the meatballs. Sprinkle the dish evenly with mozzarella cheese and an additional sprinkle of parmesan cheese if desired.
- Bake the Dish: Place the assembled dish in the oven and bake for 20 minutes, allowing the meatballs to finish cooking and the cheese to melt and brown slightly.
- Finish and Serve: After baking, sprinkle additional parmesan cheese, fresh basil leaves, and crushed red pepper flakes over the top. Serve immediately and enjoy!
Notes
- You can substitute ground turkey with lean ground beef for richer flavor.
- If you prefer a vegetarian version, consider using plant-based meat alternatives.
- Seasoned breadcrumbs help add flavor; plain breadcrumbs can be used with added seasoning.
- Adjust the amount of crushed red pepper to control the level of spiciness.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven for best results.
