Description
This Baked Spaghetti Squash and Meatballs recipe is a wholesome and flavorful dish combining tender roasted spaghetti squash strands with savory turkey or beef meatballs baked in marinara sauce and topped with melted mozzarella and parmesan cheeses. Perfect as a comforting, nutritious dinner offering a low-carb alternative to traditional pasta and meatballs.
Ingredients
Scale
Spaghetti Squash
- 2 medium spaghetti squash
- Olive oil or olive oil spray
- 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
Assembly and Topping
- 32 ounces marinara sauce
- 1 ½ cups freshly grated mozzarella cheese
- Crushed red pepper flakes, for topping
- Fresh basil leaves, for topping
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400ºF (200ºC). Line a baking sheet with foil and lightly coat with nonstick spray. Slice each spaghetti squash in half lengthwise, scoop out the seeds, then brush or spray the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on the baking sheet and roast for 25 to 30 minutes until tender. Remove from oven and allow to cool enough to handle.
- Make the Meatballs: In a mixing bowl, combine the ground turkey or beef with minced garlic, beaten egg, parmesan cheese, dried basil, dried parsley, seasoned bread crumbs, and a generous pinch of salt and pepper. Mix until well combined, then shape the mixture into 1 to 1.5-inch meatballs and place 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, turning occasionally, until browned on all sides but not fully cooked through, as they will finish cooking in the oven.
- Prepare for Baking: Spread ¾ cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Use a fork to shred the flesh of the cooled spaghetti squash into strands and transfer them into the baking dish over the sauce. Arrange the browned meatballs on top of the squash and spoon the remaining marinara sauce over the meatballs.
- Add Cheese and Bake: Sprinkle the grated mozzarella cheese evenly over the top, then add an extra sprinkle of parmesan if desired. Bake in the preheated oven for 20 minutes to meld flavors and melt the cheese completely.
- Garnish and Serve: Remove from the oven and garnish with additional parmesan cheese, fresh basil leaves, and a pinch of crushed red pepper flakes according to taste. Serve warm and enjoy!
Notes
- You can substitute ground beef for turkey depending on preference or dietary needs.
- For a gluten-free version, use gluten-free bread crumbs or omit them and add extra parmesan for binding.
- Make sure not to overcook the meatballs in the skillet since they will finish cooking in the oven.
- Adjust crushed red pepper flakes according to your spice tolerance.
- Spaghetti squash can be roasted a day ahead and refrigerated for quicker assembly.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
