Description
This Baked Spaghetti Squash and Meatballs recipe is a wholesome, delicious alternative to traditional pasta dishes. Roasted spaghetti squash strands act as a low-carb base for flavorful turkey or beef meatballs, smothered in marinara sauce and a melty mix of mozzarella and parmesan cheeses. Perfectly baked until bubbly and golden, it’s a comforting family meal that’s both satisfying and lighter than typical pasta and meatball casseroles.
Ingredients
Units
Scale
Spaghetti Squash
- 2 medium spaghetti squash
- Olive oil or olive oil spray, for coating
- Kosher salt and pepper, to taste
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, to taste
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 Squash: Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray. Slice each spaghetti squash in half lengthwise and scrape out the seeds. Brush or spray the cut sides with olive oil and season with salt and pepper. Place each squash half cut-side down on the baking sheet and roast for 25 to 30 minutes until tender. Remove and let cool until easy to handle.
- Make Meatballs: While the squash is roasting, combine the ground turkey or beef, minced garlic, beaten egg, parmesan cheese, dried basil, parsley, seasoned bread crumbs, and a pinch of salt and pepper in a bowl. Mix well, then form the mixture into 1 to 1.5-inch meatballs. Arrange the meatballs on a plate.
- Brown the Meatballs: Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook until browned on all sides. They do not need to be cooked through at this stage as they will finish cooking in the oven.
- Assemble the Bake: Spread ¾ cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Using a fork, scrape out the roasted spaghetti squash strands from their skins and spread them over the marinara sauce. Arrange the browned meatballs on top, then cover with the remaining marinara sauce. Sprinkle the dish with mozzarella cheese and an additional sprinkle of parmesan if desired.
- Bake: Place the baking dish in the oven and bake for 20 minutes to allow the flavors to meld and cheese to melt and bubble.
- Garnish and Serve: Remove from the oven and sprinkle with extra parmesan cheese, fresh basil leaves, and crushed red pepper flakes to taste. Serve warm and enjoy!
Notes
- You can substitute ground chicken or pork for the turkey or beef if preferred.
- For a gluten-free option, use gluten-free bread crumbs or omit them and increase parmesan slightly for binding.
- Leftovers reheat well and make for great next-day meals.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes.
- To save time, prepare the meatballs ahead and refrigerate before browning.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg
