Spaghetti Squash with Meatballs and Tomato Sauce
on Aug 16, 2019, Updated Jun 28, 2024
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Get ready for the ultimate spaghetti and meatballs switcharoo… This spaghetti squash with meatballs and tomato sauce is just as delicious and flavorful with even more vitamins and nutrients!
Raise your hand if you’ve got a house full of pasta lovers. *raises own hand immediately* Pasta is SORT of a big deal around here, and in an effort to play off of our love of pasta, I have started serving spaghetti squash alongside our meals so that the kids can try it, add it to their pasta, eat it plain, eat it like a pasta-sub, or any other way they wish. Introducing little people to new veggie is easy when it looks a whole lot like pasta and there’s meatballs involved. Paired with a classic marinara sauce and some hearty meatballs? We are in spaghetti heaven, you guys.
You can use store-bought meatballs or make your own using my easy recipe (they’re GOOD), and just heat the sauce and meatballs on low in a saucepan before adding them to the cooked spaghetti squash. It’s an amazingly simple and tasty weeknight meal that’ll fill you up and satisfy those pasta cravings through and through.
Table of Contents
Why You’ll Love This Recipe
- Healthy Alternative: Spaghetti squash replaces regular pasta in this recipe, making it a great option for those who are looking for a way to boost their daily fruits and veggies but still have a meal that is satisfying.
- Comfort Food Appeal: The combination of tender meatballs, savory tomato sauce, and spaghetti-like squash strands provides the comfort and flavor of a classic Italian meal.
- Budget Friendly: The ingredients for this recipe are easy on the wallet AND easy to find so it’s a great way to have a hearty meal when you’re being careful about your budget.
Ingredients
- Spaghetti Squash: enough to equal 3 pounds
- Marinara Sauce: like my Instant Pot Spaghetti Sauce or another favorite
- Meatballs: homemade or store-bought
- Optional: shredded cheese or fresh herbs
See the recipe card below for full information on ingredients and quantities
How to Make Spaghetti Squash with Meatballs and Tomato Sauce
Step #1. Preheat the oven and prepare a baking sheet with parchment. Rinse the spaghetti squash, then cut the ends up and slice the rest into two inch rings. Scrape the seeds out of the rings.
Step #3. While the squash is baking, heat the meatballs and marinara together, using either stove top or microwave.
Step #2. Place the squash rings on the prepared baking sheet. Sprinkle them with salt. Cover with foil and bake for 10 minutes, then uncover and continue baking until fork tender.
Step #4. Shred the finished squash into strings then divide the meatball mixture evenly over it. Top with cheese an herbs, if desired.
Recipe FAQs
If you’re looking for a side, you can’t go wrong with a little garlic bread. Simply roast your favorite bread (baguettes do very well) with some butter or olive oil and minced garlic on top for about 10 minutes at 450 degrees F., or until it reaches the crunchy consistency you like. A simple side salad would also be perfect!
Spaghetti squash is harvested in early fall. But because it keeps so well in cool storage areas, it’s available throughout the fall, winter, and spring. You may even be able to find it in early summer, as well!
I like a solid al dente consistency, which is a firm noodle consistency, but not crunchy. It’s totally up to personal preference, but generally, spaghetti squash is easier to shred the more tender it is (and the longer it’s cooked).
Expert Tips
- If your whole family DOESN’T love spaghetti squash, try serving pasta, spaghetti squash, the sauce, and the meatballs separately so that everyone can make their own meal. Setting up a meal like this helps everyone to be in charge of what they are eating without being a short order cook.
- If you are using spaghetti squash as a gluten free option, make sure that the meatballs you are using are also gluten free – some many meatball recipes call for breadcrumbs!
- If you want to mix up the taste and texture of your meatballs, use a combination of ground meats like beef and pork, or beef and sausage.
- If your marinara is too acidic tasting, add about a teaspoon of sugar. You’ll be surprised at what a difference it makes.
More Pasta Recipes to Consider
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Pasta Dishes
Pumpkin Alfredo
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
Pasta Fagioli Soup Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Spaghetti Squash with Meatballs and Tomato Sauce
Ingredients
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up.
- Give the squash a quick rinse.
- Cut the blossom end and stem end off of the squash.
- Cut the squash into rings that are 2 inches wide.
- Use a spoon to scrape out any seeds from the middle of the rings.
- Place the rings on the baking sheet, and sprinkle lightly with salt.
- If you have time, let the rings rest for 15 minutes (so that the salt will bring some of the water out of the squash — this helps but isn’t crucial).
- Cover the pan tightly with foil, and bake for 10 minutes (the foil helps to steam the squash).
- Uncover and bake for an additional 20 to 30 minutes, until the squash is very tender and pulls apart with a fork.
- While the squash is cooking, heat the marinara and meatballs together (on low on the stove or in the microwave).
- Remove the squash from the oven and shred. Divide the meatballs and marinara evenly among the squash.
- Serve with chopped fresh herbs or shredded cheese on top.
Notes
- If you don’t want to warm the sauce separately, you can combine the marinara sauce and meatballs and then add them to the shredded spaghetti squash. Then return them to the oven for 15 to 20 minutes or until the sauce and meatballs are warmed through.
- When cutting spaghetti squash, be sure your knife is good and sharp. Those hard skinned squash can be tough to cut through. If you have a really stubborn one, put it in the microwave for 3-4 minutes and try again. It should be easier to cut then.
- You can serve this just like you serve “regular” spaghetti and meatballs – with some garlic bread and a salad.
- You can find my pretty enamelware dishes from Rove and Swig. I’m OBSESSED.
