If you’re craving a hearty, comforting dish that still feels light and vibrant, this Baked Spaghetti Squash and Meatballs Recipe is an absolute game changer. Imagine tender, roasted spaghetti squash strands mingling with juicy, flavorful meatballs baked in a rich marinara sauce, all topped with melted mozzarella and a sprinkle of parmesan. It’s a wholesome, lower-carb alternative to traditional pasta dishes that doesn’t compromise on taste or satisfaction. I promise, once you try this recipe, it will quickly become one of your favorite weeknight dinners to share with loved ones.

Baked Spaghetti Squash and Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to letting each flavor shine in this dish. From the nutty sweetness of the roasted spaghetti squash to the savory richness of the meatballs, every component plays a vital role in creating a perfectly balanced meal.

2 medium spaghetti squash: The star of the dish, providing a light, noodle-like texture that soaks up sauce beautifully.
Olive oil or olive oil spray: For coating the squash, helping it roast to tender perfection with a subtle richness.
Kosher salt and pepper: Essential seasonings that enhance the natural flavors throughout the recipe.
1 pound lean ground turkey or beef: Your protein base for juicy, flavorful meatballs.
2 garlic cloves, minced: Adding aromatic depth that infuses every bite.
1 large egg, lightly beaten: Binds the meatball ingredients together for the perfect texture.
⅓ cup parmesan cheese: A tangy, salty surprise inside the meatballs, plus extra for topping.
1 teaspoon dried basil: Brings a subtle herbaceous note that complements the sauce.
1 teaspoon dried parsley: Adds a fresh, green flavor to brighten the meatballs.
¼ cup seasoned bread crumbs: Helps keep the meatballs tender and moist.
32 ounces marinara sauce: The rich, tomatoey base that ties everything together.
1 ½ cups freshly grated mozzarella cheese: Melts into a gooey, golden topping that makes this dish irresistible.
Crushed red pepper: Optional but adds a lovely, subtle heat when sprinkled on top.
Fresh basil leaves: For a bright, fresh garnish that elevates the presentation and flavor.

How to Make Baked Spaghetti Squash and Meatballs Recipe

Step 1: Preheat and Prepare the Squash

Start by preheating your oven to 400°F, and prepare a baking sheet with foil and nonstick spray. Slice each spaghetti squash in half lengthwise, carefully scoop out the seeds, then brush or spray the cut sides with olive oil. Season generously with salt and pepper. Place each half cut-side down on the baking sheet. Roasting the squash like this allows it to soften perfectly and makes it easy to scrape out those signature noodle-like strands later.

Step 2: Make the Meatballs

While your squash is roasting, mix together your ground turkey or beef with minced garlic, the beaten egg, parmesan, dried herbs, seasoned bread crumbs, and a pinch of salt and pepper. This combination creates a beautifully balanced meatball that’s packed with flavor and tenderness. Roll the mixture into 1 to 1.5-inch meatballs and set them aside on a plate—these little orbs of goodness are ready to be browned and baked.

Step 3: Brown the Meatballs

Heat about a tablespoon of olive oil in a large skillet over medium heat. Add your meatballs in a single layer and cook until each side is delightfully browned. This step locks in moisture and gives the meatballs an amazing texture once baked. Don’t worry if they’re not cooked through yet; they’ll finish cooking in the oven alongside the squash.

Step 4: Assemble the Bake

In a 9×13-inch baking dish, spread ¾ cup of marinara sauce evenly on the bottom—this will keep the squash moist. Use a fork to scrape the tender spaghetti squash strands from the skins and spread them over the sauce in the dish. Gently nestle the browned meatballs on top, then pour the remaining marinara sauce over everything. Finally, sprinkle the mozzarella cheese and a little extra parmesan for that irresistible cheesy crust.

Step 5: Bake

Pop your baking dish into the oven and bake for about 20 minutes. This allows the marinara sauce to meld with the squash and meatballs, while the cheese layer bubbles up and turns a lovely golden hue. The result is a dish that’s beautifully baked and bursting with comforting flavors.

How to Serve Baked Spaghetti Squash and Meatballs Recipe

Garnishes

Add the final touch by sprinkling more parmesan cheese, fresh basil leaves, and a sprinkle of crushed red pepper flakes for a hint of spice. These simple garnishes elevate the flavors and create a stunning presentation that’s sure to impress anyone at your table.

Side Dishes

This meal pairs wonderfully with a crisp green salad dressed in a light vinaigrette to offset the richness, or some garlicky roasted vegetables for an extra boost of nutrition and texture contrast. Bread lovers might also enjoy a warm garlic breadstick to soak up any leftover sauce.

Creative Ways to Present

For a crowd-pleaser, serve individual portions in small ramekins or mini casserole dishes, making it feel like a special occasion. Alternatively, create a beautiful layered casserole for easy family-style dining, letting guests serve themselves just the way they like.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish actually tastes great the next day once the flavors have had time to meld even more.

Freezing

You can freeze the leftover baked spaghetti squash and meatballs for up to 2 months. Be sure to cool it completely before freezing and use a freezer-safe container or heavy-duty freezer bag to prevent freezer burn.

Reheating

Reheat leftovers in the oven at 350°F until warmed through to keep the cheese melty and avoid sogginess. Alternatively, microwave on medium power in short bursts, stirring occasionally, but oven reheating generally delivers better texture and flavor.

FAQs

Can I use other types of meat for the meatballs?

Absolutely! While ground turkey and beef are classic choices, you can substitute with ground chicken, pork, or even a mix for different flavor profiles. Just adjust seasoning as needed.

Is there a way to make this recipe vegetarian?

Yes, you can swap the meatballs with vegetarian meatballs or even roasted mushrooms or lentil-based balls to keep that hearty feel. Use your favorite marinara sauce to tie it all together.

Can I prepare this recipe ahead of time?

Definitely! You can make the meatballs a day ahead and refrigerate. The squash can also be roasted in advance. Assemble just before baking to keep everything fresh.

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

The squash is done when it’s fork-tender and the strands separate easily. Typically, 25 to 30 minutes at 400°F works perfectly, but you can test by pricking it with a fork during roasting.

Can I use pre-shredded cheese in this recipe?

While pre-shredded cheese is convenient, freshly grated mozzarella melts better and creates a creamier, gooier topping that enhances the dish significantly.

Final Thoughts

This Baked Spaghetti Squash and Meatballs Recipe is one of those satisfying meals that feels special yet is easy enough for a busy weeknight. The textures, flavors, and wholesome ingredients all come together beautifully to create a plate that’s both nourishing and delicious. I can’t recommend it enough—give it a try and watch it become a favorite in your kitchen too!

Baked Spaghetti Squash and Meatballs Recipe

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4 from 66 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This Baked Spaghetti Squash and Meatballs Recipe is a wholesome, comforting dish that’s perfect for a family meal. Tender roasted spaghetti squash strands are layered with savory homemade meatballs, rich marinara sauce, and a blend of melted mozzarella and parmesan cheese. This dish combines classic Italian flavors with a healthy twist by using spaghetti squash instead of pasta, making it both flavorful and nutritious.

Ingredients

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
⅓ cup parmesan cheese, plus more for topping
1 teaspoon dried basil
1 teaspoon dried parsley
¼ cup seasoned bread crumbs
Kosher salt and pepper, to taste

Additional Ingredients

32 ounces marinara sauce
1 ½ cups freshly grated mozzarella cheese
Crushed red pepper, for topping
Fresh basil, for topping

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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, dried 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 the 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 beef with ground turkey for a leaner option.
Seasoned bread crumbs add extra flavor; plain breadcrumbs can be used with additional seasoning.
To save time, meatballs can be made a day ahead and refrigerated.
For a vegetarian version, try substituting meatballs with vegetarian meatballs or roasted vegetables.
Adjust crushed red pepper flakes according to your spice preference.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American