Spaghetti Squash And Meatballs

And although not quite the same, it closely mimics the experience of eating the original dish.

Ingredients

You’ll only need a few simple ingredients to make this tasty meal. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: I certainly knew I was going to have to find a replacement for pasta - one of my all-time favorite things to eat (and I know I’m not the only one!) I make it often because my kids really enjoy it, and my husband and I don’t exactly suffer when we eat it either. It’s true comfort food! Spaghetti squash: I use a small (2 lb.) spaghetti squash in this recipe. Lean ground beef: I typically use an 85/15 mixture. I find that leaner than that is not as flavorful. Sometimes I use ground turkey and make turkey meatballs. To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano. Marinara sauce: I try to use a sugar-free brand such as Rao’s. Chopped parsley: Used mostly for garnish, although it does add a nice fresh layer of flavor. Finely grated Parmesan: You can also use shredded parmesan if that’s what you have on hand.

Instructions

Making spaghetti squash and meatballs is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Microwave the squash. You start by cooking the squash in the microwave, so it’s ready in just ten minutes. I use a small, 2 lb. spaghetti squash. It yields about 1 lb. (3 cups) of cooked strands. Bake the meatballs. Quickly mix the ground beef with the seasonings and bake the meatballs in the oven. There’s no need to add breadcrumbs to them - they come out juicy and delicious. Heat the sauce. To save time and effort, I use marinara sauce from a jar. But I make sure it’s a sauce with no added sugar. I heat the sauce on the stove and add the cooked meatballs to the sauce. Finish the dish. Pour the sauce and the meatballs on top of the squash strands, garnish with parsley and parmesan, and serve!

Expert tip

It’s best to mix the sauce into the squash strands at the very last minute, right before eating, to prevent the noodles from becoming soggy.

Frequently asked questions

Variations

The best way to vary this recipe is to use different spices in the meatballs. Sometimes I make life truly easy and use a tablespoon of pizza seasoning (plus salt and pepper) instead of the other spices. As mentioned above, you can also make this recipe with turkey meatballs.

Serving suggestions

This is a complete meal of meat and a vegetable so it doesn’t really need any side dishes. But I often add a splash of color by serving it with a side of steamed broccoli.

Storing leftovers

You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. While it’s best to keep the squash separate from the sauce, if you already mixed them together, don’t toss the leftovers! Soggy or not, they will still be delicious, gently heated in the microwave on 50% power. Sometimes I intentionally make a little extra (keeping the squash and the meatballs separate in the fridge) and enjoy the leftovers the next day for lunch.

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