Baked Spaghetti Squash and Meatballs
User Reviews
5
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Prep Time
50 mins
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Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Baked Spaghetti Squash and Meatballs
Description
Baked Spaghetti Squash and Meatballs starts by roasting halved spaghetti squash until tender, then scraping out the flesh into spaghetti-like strands. Ground turkey or beef is mixed with garlic, egg, parmesan cheese, dried basil, parsley, and seasoned bread crumbs, formed into small meatballs, and browned in olive oil on the stove to develop a crust. These partially cooked meatballs are layered over marinara sauce in a baking dish.
The squash strands are combined with the meatballs and remaining marinara sauce. The dish is topped generously with shredded mozzarella cheese and finished in the oven to melt the cheese and further cook the meatballs through, melding flavors. Toppings like crushed red pepper and fresh basil add a bright, spicy, and herbaceous contrast.
This recipe is a satisfying dinner option that presents a lower carbohydrate alternative to traditional pasta with meatballs while retaining Italian-inspired seasoning and textures. The combination of the tender but slightly textured squash strands and the moist, flavor-packed meatballs creates a pleasing balance. Fresh basil and parmesan provide aromatic and cheesy accents.
Ingredients
- 2 spaghetti squash medium
- olive oil or olive oil spray
- salt kosher salt
- black pepper kosher salt
- 1 pound ground turkey lean, or beef
- 2 garlic minced, cloves
- 1 egg lightly beaten, large
- ⅓ cup Parmesan Cheese plus more for topping
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- ¼ cup seasoned bread crumbs
- 32 ounces marinara sauce
- 1 ½ cups mozzarella cheese freshly grated
- crushed red pepper for topping
- basil for topping, fresh
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray.
- Slice the spaghetti squash in half lengthwise and scrape out the seeds. Spray or brush the cut sides with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 25 to 30 minutes. Remove the squash and let it cool until it’s comfortable to touch.
- While the squash is roasting, mix up the meatballs. Combine the beef, garlic, egg, parmesan, basil, parsley, breadcrumbs and a big pinch of salt and pepper. Form into meatballs about 1 to 1.5 inches in size. Place the meatballs on a plate.
- Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown all over. They do not need to be completely cooked through because they will cook in the oven!
- Spread ¾ cup of marinara sauce on the bottom of a 9x13 inch baking dish. Use a fork to pull the strands of spaghetti squash from the skin and place them in the baking dish. Top the squash with the meatballs and add the remaining sauce on top. Sprinkle with the mozzarella cheese. I also like to add another sprinkle of parmesan cheese here too.
- Bake for 20 more minutes so everything comes together. Sprinkle with more parmesan, fresh basil and crushed red pepper flakes. Serve!
User Reviews
Overall Rating
5
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