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
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
