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Baked Spaghetti Squash and Meatballs Recipe

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4.9 from 63 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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