Spaghetti Squash with Meatballs is full of flavor and easy to make. Customize it with your favorite marinara and toppings!
Pair this delicious dinner with some homemade Dinner Rolls and a big Italian Salad!
Table of Contents
- Spaghetti Squash with Meatballs
- Let’s Chat Spaghetti Squash
- How To Prepare Spaghetti Squash
- How To Make Spaghetti Squash with Meatballs (Tips)
- Serving Suggestions
- Meal Prep Spaghetti Squash with Meatballs
- Meal Prep Spaghetti Squash and Meatballs
- More Low-Carb Favorites:
- Spaghetti Squash with Meatballs Recipe
Spaghetti Squash with Meatballs
After finding the ultimate hack for cooking spaghetti squash in half the time (cut it in half and roast it open-side down), I had to turn it into a full meal.
Since meatballs are one of my all-time favorite foods (hi Swedish Meatballs and Greek Meatballs), I used my go-to recipe to create what might be my new favorite dinner!
It’s a great way to cut some carbs while still enjoying a delicious, satisfying meal. If that’s what you’re looking for, this recipe is for you!
Let’s Chat Spaghetti Squash
Here are some tips for picking out good squash for this Spaghetti Squash With Meatballs recipe :
- Firm & Heavy: Pick a squash that feels solid and a little heavy for its size.
- Bright Color: Look for yellow or orange squash with smooth skin. If it has dark spots or uneven color, it might not be fresh.
- Check the Stem : A dry, firm stem means it was picked at the right time.
- Good Size: Medium-sized squash works best. Large ones can be tough.
How To Prepare Spaghetti Squash
Spaghetti squash is easy to make and turns into soft, slightly sweet strands with this simple method.
- Preheat: Set the oven to 400°F and line a baking sheet with parchment paper.
- Prep Squash: Cut off both ends, then slice it in half lengthwise. Scoop out the seeds and throw them away (or roast them!).
- Season & Bake: Drizzle the inside with oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet.
- Bake: Cook until a fork easily slides in (time depends on size).
- Fluff & Serve: Use a fork to scrape out the squash “noodles.” It looks just like pasta—perfect for Spaghetti Squash with Meatballs!
Quick Tip
To prevent injury, use a sharp chef’s knife and a sturdy cutting board. If needed, microwave the squash for 3-5 mins to soften before slicing.
How To Make Spaghetti Squash with Meatballs (Tips)
- Keep it cold: Shape meatballs right from the fridge so the turkey stays firm.
- Grate the onion: This spreads the flavor evenly and keeps the texture smooth.
- Use Panko: These breadcrumbs are lighter and crispier, making the meatballs soft inside with a slight crunch.
- Grease hands: Spray your hands with cooking oil so the meat won’t stick.
- Season everything: Try the squash, sauce, and meatballs together, then add more seasoning if needed.
Serving Suggestions
Serve Spaghetti Squash with Meatballs using homemade or your favorite marinara (my favorite is Rao’s).
Finish with grated Parmesan, fresh parsley or basil, and a drizzle of olive oil.
As far as side dishes go:
- Salad: Serve with a side salad, such as Caesar salad, a quick garden salad, or Caprese salad.
- Vegetables: Serve with a side of steamed or roasted vegetables, such as broccoli, carrots, or green beans.
Storage
Meal Prep Spaghetti Squash with Meatballs
Storing leftovers and meal prepping with this spaghetti squash and meatballs recipe is easy and convenient! Here are some tips to help you make the most out of your leftovers and meal prep:
- Storage: Store any leftover meatballs separate from spaghetti squash in airtight containers in the fridge for up to 4 days.
- Reheating: To reheat the leftovers, gently heat them up in a microwave or on the stovetop with a bit of additional marinara sauce to prevent them from drying out.
- Freezing: Leftover meatballs can be frozen (read up on the details here)
- Meal prep: If you want to meal prep this recipe, you can prepare the spaghetti squash and turkey meatballs ahead of time and store them in separate containers in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat and toss them together with your favorite sauce.
Storage
Meal Prep Spaghetti Squash and Meatballs
Storing and prepping this meal is easy! Here’s how:
- Keep fresh: Store meatballs and spaghetti squash in fridge for up to 4 days.
- Make ahead: Cook the squash and meatballs early and store them separately. When ready to eat, reheat and mix with sauce.
- Freeze: Meatballs freeze well—see how here.
- Reheat: Warm in the microwave or on the stove with extra sauce so it stays moist.
More Low-Carb Favorites:
- One-pan Garlic Parmesan Chicken and Veggies
- Unstuffed Peppers served on cauliflower rice
- One-pan Italian Sausage and Veggies
- Big Mac In A Bowl burger without the bun!
- Salsa Verde Chicken Soup made in the slow cooker
Spaghetti Squash with Meatballs
Spaghetti Squash with Meatballs is a flavor-packed, low-carb alternative to traditional pasta. Nutritious squash pairs perfectly with tender meatballs and your favorite marinara—an easy, customizable meal for any night!
Equipment
- 2 large sheet pans 15 x 21-inch
- Parchment paper
- Small pot
Ingredients
Meatballs
- Cooking spray
- 1 large yellow onion peeled and grated on large holes of grater, see note 1
- 1 pound ground turkey 93/7
- 1/2 cup panko breadcrumbs see note 2
- 1/3 cup grated Parmesan cheese see note 3
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon beef bouillon powder see note 4
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 large egg
- 2 teaspoons Worcestershire sauce
Spaghetti Squash
- 2 medium-sized spaghetti squash
- Olive oil
- Salt and pepper
- 3 cups marinara sauce homemade or good store bought
- Fresh Italian parsley optional topping
- Freshly grated Parmesan cheese optional topping
Instructions
- Preheat oven to 400°F. Line an extra-large (15×21-inches) sheet pan with parchment paper and set aside. Using a very sharp knife, cut off the stem and base of the spaghetti squash. Cut squash in half lengthwise. Scoop out the seeds and discard.
- Drizzle each cut side of the squash with olive oil (1 teaspoon per squash half) and sprinkle with salt (1/4 teaspoon per half) and pepper (1/16 teaspoon per half). Place squash halves on prepared pan, cut side down.Roast for 40–60 minutes or until fork tender (easily pierced with a fork).
- While squash is roasting, prepare the meatballs. Keep oven at 400°F. Generously grease a large (unlined) sheet pan with cooking spray and set aside. Grate onion with the large holes on a grater until you have a full 1/2 cup grated onion. Add to a very large bowl. Gently knead all meatball ingredients until they are integrated, being careful not to overwork the meat.
- Use a tablespoon measuring spoon to scoop a heaping tablespoon of meat mixture and roll it into a ball. Repeat with all the meat, aiming to get around 30 evenly-sized meatballs. (I find it helpful to lightly grease my hands with cooking spray to make rolling the balls easier).
- Place meatballs on the prepared sheet pan, spaced evenly apart. Generously spray meatballs with cooking spray. Bake 18 minutes, then use a spatula and your fingers (careful, they’re hot) to gently flip meatballs to the other side. Bake another 5–10 minutes or until they are nicely golden brown and cooked through.
- Meanwhile, warm the marinara sauce in a small pot on the stovetop. Once meatballs are done baking, toss them with the warmed marinara sauce. To the squashes, fluff the interiors with a fork to make squash “spaghetti.” Top the squash spaghetti with the sauced meatballs. If desired, garnish with fresh parsley and freshly grated Parmesan cheese. Add additional pepper and a drizzle of olive oil if desired. Enjoy promptly!
Recipe Notes
Note 1: Grating the onion will give these meatballs the best taste and texture. No large chunks of uncooked onions, and all the great flavor will be dispersed throughout.
Note 2: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, which gives these meatballs a great texture.
Note 3: It’s important to use the right type of Parmesan cheese. Avoid using shelf-stable grated Parmesan, as it doesn’t have the same flavor as freshly grated cheese. Instead, grab fresh (refrigerated) grated Parmesan or a block of Parmesan and grate it using a fine grater.
Note 4: Don’t skip the “secret” ingredients. Beef bouillon powder and Worcestershire sauce may not be traditional meatball ingredients, but they add a rich, meaty flavor that take these meatballs to the next level!
Storage: Store leftover meatballs separate from spaghetti squash in airtight containers in the fridge up to 4 days. Leftover meatballs can be frozen (read about the details here).
Note 2: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, which gives these meatballs a great texture.
Note 3: It’s important to use the right type of Parmesan cheese. Avoid using shelf-stable grated Parmesan, as it doesn’t have the same flavor as freshly grated cheese. Instead, grab fresh (refrigerated) grated Parmesan or a block of Parmesan and grate it using a fine grater.
Note 4: Don’t skip the “secret” ingredients. Beef bouillon powder and Worcestershire sauce may not be traditional meatball ingredients, but they add a rich, meaty flavor that take these meatballs to the next level!
Storage: Store leftover meatballs separate from spaghetti squash in airtight containers in the fridge up to 4 days. Leftover meatballs can be frozen (read about the details here).Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 37.9g | Protein: 32.4g | Fat: 23.5g | Cholesterol: 133.6mg | Sodium: 1738.2mg | Fiber: 6.8g | Sugar: 16.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a winter favorite. I made it
Many times. Comfort food at its best!
So happy to hear this! Thanks Lisa! 🙂
Instead of meatballs, will this work with just ground meat to make a meat spaghetti sauce
I’d recommend this turkey bolognese instead! 🙂
Loved this!!!! Made it for dinner tonight. First time using spaghetti squash. It was like fall in a bowl!!! Delicious!!!
Yay!! So happy to hear that 🙂 Thanks for the comment and review Malissa!