Spaghetti squash and meatballs is the ultimate healthier substitute for the beloved classic! One of my go-to comfort food dishes. Super minimal ingredients and so easy to make!
The first time I ever ate spaghetti squash I do believe I was slightly shooketh. Like, how can this gourd (I think squash is a type of gourd right??) turn into “noodles” with minimal effort on your part? None of this extra work of having to own a spiralizer and actually make the “noodles” yourself like with zucchini zoodles and such. Just bake the squash and it’s ready to go! Now, most spaghetti squash recipes will tell you to bake the squash whole or just slice it in half and bake it, but I have a much tastier trick for you. It does require just a little bit more prep and muscle; trust me it is sooooo worth it. The key is to bake the squash in rings! Microwaving the squash or cutting it in half tends to steam it too much, so it gets mushy. Cutting the squash into rings keeps the actual strands long, looks more like spaghetti, gets rid of excess moisture, and also gives it a better flavor. Paired with tomato sauce and meatballs? Nothing better! You’re going to love this Spaghetti Squash and Meatballs.
To make this Spaghetti Squash and Meatballs you will need:
- spaghetti squash
- olive oil
- salt and pepper
- ground beef (or ground meat of choice)
- parmesan cheese
- panko
- egg
- italian seasoning
- spaghetti sauce (I like this brand)
A few notes:
1. I used gluten free panko but feel free to use regular!
2. I used ground beef for the meat but you can sub with any kind of ground meat. Turkey would also be delicious!
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
Spaghetti Squash and Meatballs
- January 19, 2020
- 4-6
- 40 min
- Print this
Ingredients
- • 1 spaghetti squash
- • 1 tbsp olive oil
- • salt and pepper to taste
- For the Meatballs:
- • 1 lb ground beef
- • 1/2 cup fresh grated Parmesan cheese
- • 1/2 cup panko
- • 1 egg
- • 2 tsp Italian seasoning
- • salt and pepper to taste
- • 1 tbsp olive oil
- • 24 oz spaghetti sauce (I like Newman’s)
Directions
- Step 1
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Step 2
- Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash into rings about 1 inch thick, and run your knife around the inside of the rings to cut the seeds out. Spread the rings over the baking sheet and brush both sides with olive oil and sprinkle with salt and pepper.
- Step 3
- Roast until the squash is tender about 30-40 minutes, flipping halfway through the cooking time. The squash should be tender but not mushy.
- Step 4
- While the squash is cooking. Gently combine all meatball ingredients (except the oil and sauce) in a large bowl, don’t overwork the meat. Roll into 1 1.5 inch balls. (about 14 balls)
- Step 5
- Heat 1 tbsp of olive oil in a large sauce pan over medium-high heat.
- Step 6
- Brown them in batches (I recommend 2-3 batches), for a few minutes on each side. Once all the meatballs are browned, add them all into the pan along with the sauce. Simmer for 15 – 20 minutes, covered.
- Step 7
- When the squash is done and slightly cooled, peel the skin away from the squash, then use a fork or your hands to pull the strands apart.
- Step 8
- Toss the squash with the sauce and meatballs and enjoy.
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