Description
Baked Spaghetti Squash with Meatballs is a healthier take on the classic spaghetti and meatballs, featuring roasted spaghetti squash strands topped with marinara, juicy meatballs, and melted mozzarella. Naturally gluten-free, low-carb, and family-friendly, this easy dinner is both wholesome and comforting.
Ingredients
6 meatballs, precooked
1 medium to large spaghetti squash
2 cups marinara sauce
1 cup mozzarella cheese, freshly shredded
Instructions
- Preheat oven to 425°F (220°C).
- Pierce spaghetti squash with a knife several times. Microwave for 4 minutes to soften slightly, then cool and cut in half. Scoop out seeds.
- Place squash halves cut-side down on a greased baking pan. Roast for 30–45 minutes until tender and strands scrape easily with a fork.
- Using a fork, loosen the squash strands but keep them inside the shell to form a “bowl.”
- For each half, top strands with marinara sauce, 3 meatballs, and shredded mozzarella.
- Return to oven and bake for 20 minutes at 425°F.
- Switch to broil and cook until cheese is bubbly and golden brown.
- Serve hot straight from the squash shell.
Notes
- Swap beef meatballs for turkey, chicken, or plant-based alternatives.
- Try different cheeses like provolone, parmesan, or a blend for added flavor.
- Add sautéed mushrooms, zucchini, or spinach for extra vegetables.
- Turn into a casserole by scooping squash into a baking dish with sauce, meatballs, and cheese.
- Let squash rest briefly after roasting to reduce excess moisture.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash half (1/2 recipe)
- Calories: 430
- Sugar: 12g
- Sodium: 960mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg
