Baked Spaghetti Squash and Meatballs Recipe

This Baked Spaghetti Squash and Meatballs Recipe quickly became one of my favorite weeknight dinners because it feels indulgent without being heavy. The roasted spaghetti squash perfectly mimics pasta strands, pairing beautifully with tender, flavorful meatballs and melty cheese—it’s like comfort food with a bright, healthy twist. I love serving this when I crave something cozy but light, and it never disappoints.

What makes this dish really stand out is how easy it is to put together and customize. You’ll find that roasting the squash brings out a subtle sweetness that perfectly balances the savory meatballs and tangy marinara. If you want to impress your family or friends with a dish that’s both wholesome and delicious, this Baked Spaghetti Squash and Meatballs Recipe is exactly the kind of recipe you’ll want to keep on hand.

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Ingredients You’ll Need

All the ingredients in this Baked Spaghetti Squash and Meatballs Recipe work together to create a balanced and flavorful dish. When shopping for your ingredients, pick a firm spaghetti squash with no soft spots and a good-quality marinara sauce for the best depth of flavor.

• Spaghetti squash: Look for medium-sized ones for perfect portion sizes and easier roasting.
• Olive oil or olive oil spray: Use good extra virgin olive oil for roasting and sautéing for added richness.
• Kosher salt and pepper: Essential for seasoning every step—from the squash to the meatballs.
• Lean ground turkey or beef: I prefer lean turkey for a lighter version, but beef gives a richer flavor—either works great.
• Garlic cloves: Mince fresh garlic for that fragrant punch that makes the meatballs pop.
• Large egg: Acts as a binder to keep the meatballs tender and together.
• Parmesan cheese: Adds a subtle nuttiness and helps with flavor depth in the meatballs and on top.
• Dried basil and dried parsley: These herbs bring Italian flavor without any extra work.
• Seasoned bread crumbs: The secret to tender meatballs with a perfect texture—don’t skip them.
• Marinara sauce: Rich and hearty sauce is key—homemade or store-bought both work as long as it’s flavorful.
• Mozzarella cheese: Melted on top for that irresistible, gooey finish everyone loves.
• Crushed red pepper: Optional, but I love the little kick it adds at the end.
• Fresh basil: For garnish—it adds brightness and that fresh herbal aroma.

Variations

I like to keep this Baked Spaghetti Squash and Meatballs Recipe pretty classic, but feel free to customize based on what you have or your dietary preferences. Experimenting with different proteins or adding veggies to the meatballs can keep things exciting.

• Vegetarian option: I once tried using plant-based “meat” and it turned out surprisingly tasty for a meat-free crowd.
• Spicy twist: Adding red pepper flakes inside the meatball mix amps up the heat and is a fun twist for spice lovers.
• Extra veggies: Finely grated zucchini or carrot mixed into the meatball mixture adds moisture and nutrients without changing the flavor much.
• Cheese swap: Swap mozzarella for provolone or fontina for a richer, creamier topping.

How to Make Baked Spaghetti Squash and Meatballs Recipe

Step 1: Roast the Spaghetti Squash to Perfection

Start by preheating your oven to 400°F. Slice your spaghetti squash in half lengthwise—this can be a bit of a workout, so make sure your knife is sharp! Scoop out all the seeds and then brush or spray the cut sides with olive oil. Season with salt and pepper. Place the halves cut-side down on a foil-lined baking sheet and roast for 25 to 30 minutes, until the squash is tender and you can easily scrape out the strands with a fork. Let it cool enough to handle before moving on — hot squash can be tricky to handle!

Step 2: Mix and Brown the Meatballs

While your squash is roasting, get the meatball mixture ready. In a large bowl, combine your ground turkey or beef, minced garlic, lightly beaten egg, parmesan, basil, parsley, seasoned bread crumbs, and a generous pinch of salt and pepper. Mix gently—overmixing can toughen the meatballs. Shape the mixture into balls about 1 to 1.5 inches in diameter; I find a cookie scoop handy to keep them even. Heat a tablespoon of olive oil in a skillet over medium heat and brown the meatballs on all sides just until they get a nice crust—don’t worry if they aren’t fully cooked inside since they’ll finish baking later.

Step 3: Assemble and Bake

Spread about three-quarters of a cup of marinara sauce on the bottom of a 9×13 inch baking dish. Using a fork, fluff the strands of your cooled spaghetti squash and transfer them to the dish, spreading evenly. Nestle your browned meatballs on top, then spoon the remaining marinara over everything. Sprinkle generously with mozzarella—and I always add an extra pinch of parmesan here too for that sharp flavor boost. Bake for 20 minutes so the cheese melts and the flavors meld beautifully.

Step 4: Garnish and Serve

Once out of the oven, I like to sprinkle on some fresh basil leaves and a pinch of crushed red pepper flakes for a little warmth. The fresh basil adds a pop of color and an herbaceous brightness that really lifts the dish. Serve it straight from the dish and watch everyone dig in happily!

How to Serve Baked Spaghetti Squash and Meatballs Recipe

Garnishes

Whenever I serve this dish, I love topping it with freshly torn basil leaves and a sprinkle of parmesan cheese for that extra cheesy bite. A drizzle of good olive oil or a pinch of crushed red pepper flakes always makes it feel a little special. These simple garnishes take the flavors up a notch without any extra fuss.

Side Dishes

I usually pair this with a crisp green salad tossed in a lemon vinaigrette to balance the richness of the meatballs and cheese. Roasted vegetables like asparagus or broccoli also complement the meal wonderfully. If you want to keep things light, garlic bread or a crusty baguette works perfectly for mopping up the delicious sauce.

Creative Ways to Present

For dinner parties, I’ve plated this dish in individual ramekins for a fun, personalized touch, layering squash, meatballs, sauce, and cheese neatly for easy serving. You can also turn it into a casserole party by setting up a “build your own” station with extra toppings like olives, peppers, or more herbs. It’s a great interactive way to enjoy this homey meal!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge; they keep well for about 3 to 4 days. When reheating, the flavors actually meld even better, making for an awesome next-day lunch or dinner.

Freezing

If I have extra, I freeze leftovers in portioned containers. To freeze, cool completely, then cover tightly to prevent freezer burn. This recipe freezes nicely and reheats well without losing its texture—just make sure to thaw overnight in the fridge before reheating.

Reheating

To reheat, cover with foil and warm in the oven at 350°F until heated through to keep the squash from drying out. Alternatively, you can microwave single servings, but the oven method preserves the texture better.

FAQs

Final Thoughts

This Baked Spaghetti Squash and Meatballs Recipe is one of those dishes I genuinely look forward to making and sharing. It brings comfort without the heaviness of traditional pasta and delivers on flavor with minimal fuss. I hope you enjoy making it as much as I do—it’s perfect for family dinners, casual gatherings, or even meal prep for the week ahead. Give it a try and I’m sure it’ll become a staple in your kitchen too!

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