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photo of spaghetti squash with meatballs and tomato sauce in a white bowl
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5 from 1 vote

Spaghetti Squash with Meatballs and Tomato Sauce

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 5
Author: Melissa Griffiths

Ingredients

  • 1 large spaghetti squash (3 pound) or 2 small spaghetti squash (1.5 pound each)
  • 2 cups marinara sauce
  • 18 meatballs homemade or store-bought
  • Additional shredded cheese or fresh herbs

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.

Nutrition

Serving: 1 of 5 servings | Calories: 262kcal | Carbohydrates: 19g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 535mg | Potassium: 695mg | Fiber: 4g | Sugar: 9g | Vitamin A: 661IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg

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