Baked Spaghetti Squash and Meatballs Recipe

Oh, I absolutely love this Baked Spaghetti Squash and Meatballs Recipe! It’s one of those comforting dishes that somehow feels both hearty and light, perfect for dinner any night of the week. When I first tried it, I was amazed at how the spaghetti squash works as a fantastic low-carb noodle substitute that still manages to soak up all that delicious marinara and cheesy goodness.

You’ll find that this recipe comes together beautifully with just a few simple ingredients, but offers so much flavor and texture that it feels like a real treat. Whether you’re cooking for family or meal prepping for the week ahead, this baked spaghetti squash and meatballs recipe hits the spot every time with its warm, cozy vibes and easy cleanup.

Ingredients You’ll Need

The ingredient list for this baked spaghetti squash and meatballs recipe is straightforward and packed with wholesome, simple staples that come together beautifully. When shopping, look for a fresh spaghetti squash with a firm rind and pick the freshest herbs and cheese you can find for the best flavor.

• Spaghetti squash: Choose medium-sized squash for perfect portioning, and be gentle when slicing—it can be tough!
• Olive oil or olive oil spray: For roasting the squash and browning meatballs—extra virgin adds great flavor.
• Kosher salt and pepper: Essential for seasoning at every stage to bring all flavors alive.
• Lean ground turkey or beef: I prefer turkey for a lighter option, but beef adds richness—both work well.
• Garlic cloves: Fresh garlic really elevates the meatballs with a punch of savory aroma.
• Egg: Acts as the perfect binder to keep your meatballs together without toughness.
• Parmesan cheese: Adds that nutty, salty depth—plus it’s great for sprinkling on top at the end.
• Dried basil and parsley: Classic Italian herbs that bring freshness and color to the meatballs.
• Seasoned bread crumbs: Helps hold the meatballs’ shape and adds a little texture.
• Marinara sauce: Use a good-quality sauce or homemade if you have time; it’s the heart of the dish.
• Mozzarella cheese: Freshly grated melts beautifully for that gooey, bubbly finish.
• Crushed red pepper: Optional, but I love the little kick it gives when sprinkled on top.
• Fresh basil: For garnish—adds aroma and a lovely pop of green color.

Variations

I love encouraging you to make this recipe your own! Over time, I’ve played around with different meat blends, cheeses, and sauces, and each variation offers something fun and fresh. Feel free to mix in your favorite herbs or switch up the protein to suit your tastes or dietary needs.

• Protein Swap: I once made this with spicy Italian sausage instead of turkey and the whole family went nuts for the extra flavor.
• Cheese Twist: Adding a sprinkle of pecorino romano or mixing in some shredded provolone can turn this into a cheesy indulgence.
• Herb Infusion: Fresh oregano or thyme can be added to the meatball mixture for an aromatic boost.
• Vegetarian Option: Try mini lentil or quinoa “meatballs” with the same sauce and squash for a meat-free version that’s just as comforting.

How to Make Baked Spaghetti Squash and Meatballs Recipe

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F (200°C). Carefully slice your spaghetti squash in half lengthwise—this can be the toughest part, so I like using a sharp, sturdy knife and taking my time. Scoop out the seeds, then brush or spray each cut side with olive oil and season generously with salt and pepper. Place the squash halves cut-side down on a foil-lined baking sheet to catch any drips. Roast for around 25 to 30 minutes—you’re looking for the squash to become tender so it can be easily shredded with a fork. Let it cool a bit after, so you don’t burn your fingers when pulling out those lovely strands.

Step 2: Make and Brown the Meatballs

While the squash roasts, mix your ground turkey or beef with minced garlic, beaten egg, parmesan, dried basil, parsley, seasoned breadcrumbs, and a big pinch of salt and pepper. I like to use my hands here to combine everything just until it comes together—overmixing can make meatballs tough. Shape the mixture into 1 to 1.5-inch meatballs. Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides; they don’t need to cook through at this point, since they’ll finish in the oven. Browning locks in flavor and gives a great texture contrast.

Step 3: Assemble and Bake Everything Together

Spread about three-quarters of a cup of marinara sauce on the bottom of a 9×13 baking dish for a saucy base. Use a fork to gently pull the spaghetti squash strands from the shell, then spread the squash evenly over the sauce. Arrange the browned meatballs on top, spoon the rest of the marinara over everything, and finish with a generous layer of freshly grated mozzarella. I often sprinkle a little extra parmesan on top too, for that added savory punch. Bake at 400°F for around 20 minutes until the cheese bubbles and everything is heated through. That last bake brings all the flavors together into one glorious, cheesy, flavorful dish.

How to Serve Baked Spaghetti Squash and Meatballs Recipe

Garnishes

I love finishing this dish with a sprinkling of fresh basil and a little extra parmesan cheese to amp up the freshness and savoriness. If you’re into spice, crushed red pepper flakes add a lovely subtle heat. A drizzle of good olive oil on top just before serving also brings everything together beautifully.

Side Dishes

This recipe pairs wonderfully with a simple arugula salad tossed with lemon vinaigrette for a peppery, bright contrast. Roasted garlic bread or a crusty baguette on the side also works if you want to soak up extra sauce. For a veggie-packed meal, steamed green beans or roasted Brussels sprouts are my go-tos.

Creative Ways to Present

For a special occasion, try serving the spaghetti squash and meatballs in individual ramekins or hollowed-out squash shells—kids and guests love the extra charm. You can also layer it in clear glass dishes to show off all the colorful layers and cheeses. A sprinkle of edible flowers or microgreens for garnish can elevate the presentation to impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they stay delicious for up to 3-4 days. Because the squash holds heat well, I make sure to cool the dish completely before refrigerating to avoid sogginess.

Freezing

I’ve frozen this baked spaghetti squash and meatballs recipe successfully by portioning it into freezer-safe containers. Freeze for up to 2 months. When thawing, I prefer overnight in the fridge to keep texture intact.

Reheating

To reheat, I pop leftovers into a 350°F oven for about 15-20 minutes covered with foil to warm through nicely without drying out. The microwave works in a pinch but can make the squash a bit watery.

FAQs

Final Thoughts

This baked spaghetti squash and meatballs recipe has truly become a staple in my home for good reason—it’s cozy, satisfying, and offers a healthy twist on a classic that everyone wins with. I encourage you to give it a try, especially if you’re looking to sneak some extra veggies into dinner or just want an easy, flavorful meal that feels special but doesn’t require hours in the kitchen. Once you try it, I have a feeling you’ll be making it again and again, just like I do!

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