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In a world where healthy eating is becoming increasingly important, spaghetti squash emerges as a standout alternative to traditional pasta. Not only does it provide a low-carb and gluten-free option for those seeking to cut back on carbohydrates, but it also offers a delightful, mildly sweet flavor and a unique texture that can mimic the strands of spaghetti. This versatility makes spaghetti squash an appealing choice for health-conscious individuals and families alike, seeking nutritious meals without sacrificing taste.

Spaghetti Squash and Meatball Bake

Discover a healthier twist on comfort food with this spaghetti squash and meatball bake. Perfect for those seeking nutritious meals, this delicious recipe features roasted spaghetti squash instead of traditional pasta, offering a low-carb and gluten-free option. Tender meatballs in a rich marinara sauce, complemented by gooey melted cheese, create a satisfying dish without sacrificing flavor. Ideal for family gatherings or cozy dinners, this bake is sure to please everyone at the table. Embrace a delightful blend of health and indulgence!
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Ingredients
  

1 medium spaghetti squash

1 pound ground beef (or turkey for a leaner option)

1 cup breadcrumbs (gluten-free if preferred)

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

1 jar (24 oz) marinara sauce (homemade or store-bought)

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30–35 minutes, or until the flesh is tender and can be easily shredded with a fork.

      Make the Meatballs: In a large mixing bowl, combine the ground meat, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Use your hands to mix until fully combined. Shape the mixture into meatballs, about 1–1½ inches in diameter.

        Cook the Meatballs: In a large skillet over medium heat, add a splash of olive oil. Once hot, add the meatballs in batches, cooking for approximately 5–7 minutes, turning occasionally until they are browned on all sides. Remove the cooked meatballs from the skillet and set aside.

          Combine Ingredients: Once the spaghetti squash is done, let it cool slightly, then carefully flip the halves over and use a fork to shred the flesh into spaghetti-like strands. In a large mixing bowl, combine the shredded spaghetti squash with half of the marinara sauce and half of the mozzarella cheese.

            Layer the Bake: In a greased 9x13 inch baking dish, spread the squash and sauce mixture evenly across the bottom. Top with the meatballs, then pour the remaining marinara sauce over them. Finally, sprinkle the rest of the mozzarella cheese and the Parmesan cheese on top.

              Bake: Place the baking dish in the oven and bake for an additional 20–25 minutes, or until the cheese is melted and bubbly.

                Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time, Total Time, Servings:

                    25 minutes | 1 hour | 6 servings