Name: Baked Spaghetti Squash with Meatballs
Prep time: 10 min
Cook time: 55 min
Total time: PT-488947H43M46S
Cuisine: American
Ingredients: 6 meatballs, precooked; 1 medium to large spaghetti squash; 2 cups marinara sauce; 1 cup mozzarella cheese, freshly shredded

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Baked Spaghetti Squash with Meatballs is a healthier twist on the classic spaghetti and meatballs. Tender roasted spaghetti squash serves as a low-carb, gluten-free base, topped with rich marinara, juicy meatballs, and gooey melted mozzarella. It’s an easy, satisfying, and family-friendly dinner that comes together with just a few ingredients.

Why You’ll Love This Recipe

A lighter alternative to traditional spaghetti and meatballs
Naturally gluten-free and lower in carbs
Easy to prepare with minimal ingredients
Perfect for individual servings baked right in the squash “bowl”
Comforting, cheesy, and delicious

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

6 meatballs, precooked
1 medium to large spaghetti squash
2 cups marinara sauce
1 cup mozzarella cheese, freshly shredded

Directions

Preheat oven to 425°F (220°C).
Pierce the spaghetti squash several times with a knife. Microwave for 4 minutes to soften slightly. Let cool, then cut in half and scoop out seeds.
Place squash halves cut-side down on a greased baking pan. Roast for 30–45 minutes, until tender and strands easily scrape with a fork.
Using a fork, scrape the squash strands loose but leave them inside the shell to form a “bowl.”
For each squash half, top the strands with marinara sauce, 3 meatballs, and shredded mozzarella.
Return to the oven and bake for 20 minutes at 425°F.
Switch to broil and cook just until cheese begins to brown.
Serve hot straight from the squash shell.

Servings and timing

Servings: 2 (as main dish)
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes

Variations

Use turkey, chicken, or plant-based meatballs instead of beef.
Swap mozzarella for provolone or parmesan for a different flavor.
Add sautéed spinach, mushrooms, or zucchini to the marinara for extra veggies.
Use spicy marinara or arrabbiata sauce for a kick.
Turn into a casserole by scooping squash strands into a baking dish and layering with sauce, meatballs, and cheese.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 375°F until warmed through, or microwave for 1–2 minutes.
Freezing is not recommended as spaghetti squash can release water when thawed.

FAQs

Do I need to peel spaghetti squash before cooking?

No, the squash is cooked in its shell and scraped into strands after roasting.

Can I cook spaghetti squash without microwaving first?

Yes, you can skip microwaving, but cutting raw squash is harder. The quick microwave step makes slicing safer and easier.

What kind of meatballs work best?

Any precooked meatballs—beef, turkey, chicken, or vegetarian—will work.

Can I make this recipe vegetarian?

Yes, simply use plant-based meatballs or roasted vegetables instead.

How do I prevent watery squash?

After roasting, allow the squash to rest for a few minutes before scraping to let excess moisture evaporate.

Can I use store-bought marinara sauce?

Yes, a good-quality store-bought sauce saves time and works well.

How do I know when the spaghetti squash is done roasting?

The flesh should be tender and scrape easily into strands with a fork.

Can I make this ahead of time?

Yes, roast the squash and prepare the filling in advance, then assemble and bake when ready to serve.

Is this recipe kid-friendly?

Definitely—kids love the cheesy topping and the fun “spaghetti” strands.

Can I add more cheese?

Of course! Extra mozzarella or parmesan makes it even more indulgent.

Conclusion

Baked Spaghetti Squash with Meatballs is a simple, flavorful, and wholesome dinner that combines comfort food with a healthy twist. With tender squash strands, savory marinara, hearty meatballs, and golden bubbly cheese, it’s a recipe that will satisfy cravings while keeping things light. Perfect for weeknight dinners or meal prep, this dish is a must-try.