Spaghetti Squash and Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
382 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Squash and Meatballs
Description
The recipe features a small spaghetti squash that is softened in the microwave until tender, then halved and scraped to extract spaghetti-like strands. Ground beef is mixed with kosher salt, pepper, garlic powder, onion powder, smoked paprika, and oregano to form 24 small meatballs that bake until cooked through and lightly browned. The meatballs and marinara sauce are combined with the squash strands just before serving to keep the squash from becoming soggy.
This dish balances the juicy, spiced meatballs with the mild, slightly sweet strands of spaghetti squash. The grated parmesan and chopped parsley add layers of umami and fresh herb flavor, enhancing the overall taste. Baking the meatballs offers a hands-off cooking method that yields tender and flavorful results.
Spaghetti Squash and Meatballs makes a filling dinner that offers a vegetable base instead of pasta. It pairs well with a simple salad or steamed vegetables on the side.
Leftover squash and sauce can be stored separately in the refrigerator for 3-4 days and gently reheated in the microwave at reduced power or in a 350°F oven to avoid sogginess. Alternatively, the squash may be baked in the oven instead of microwaving for a different texture.
Ingredients
- 1 small spaghetti squash 2 pounds
- 1 pound ground beef 85/15, lean
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- 2 cups marinara sauce
- ¼ cup parsley chopped
- ¼ cup parmesan grated
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
Prepare the squash:
- Pierce the squash in a few spots with a sharp knife. Place it on a microwave-safe plate and microwave it for 5 minutes; turn to the other side and microwave it for 5 more minutes, until soft to the touch (careful, the plate and the squash will be hot).
- Let it stand for 5 minutes to finish cooking and cool off a little. Using a sharp knife, cut the squash in half lengthwise. Allow it to cool for 5 minutes until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a serving bowl. Set aside.
Bake the meatballs:
- Prepare the meatballs: In a medium bowl, combine the beef with salt, pepper, garlic powder, onion powder, smoked paprika, and oregano. Form the mixture into 24 small meatballs. Place the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
Finish the dish:
- Heat the marinara sauce in a large saucepan over medium-low heat. When the meatballs are ready, transfer them to the warm sauce and continue to simmer for 5 more minutes.
- Pour the meatballs and sauce on the spaghetti squash strands, garnish with parsley and parmesan, and serve.
Notes
- Mix the sauce with the squash strands only just before serving to prevent sogginess.
- Microwaving the spaghetti squash quickly softens it, but baking in the oven is a good alternative.
- Store leftovers separately in a sealed container for 3-4 days; reheat gently at lower power or in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 382kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Sodium | 671mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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