This easy spaghetti squash and meatballs recipe is ready in about 40 minutes. It closely mimics the experience of eating the beloved spaghetti-and-meatballs dish that many of us grew up on and cherish.
When I started a low-carb diet in 2011, I knew I would have to find a replacement for pasta, one of my all-time favorite foods. This delicious dish of spaghetti squash and meatballs is the perfect substitute for the classic recipe. It's the ultimate low-carb comfort food, and since all members of my family love it, I make it weekly throughout the fall and winter. (Another big favorite around here is spaghetti squash with meat sauce.)
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Spaghetti squash: I use a small, 2-pound spaghetti squash.
- Lean ground beef: I typically use an 85/15 mixture. Leaner than that is dry, not as flavorful, and can cause the meatballs to fall apart. Sometimes, I use ground turkey and make turkey meatballs.
- To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano. I encourage you to use all these spices. They add great flavor to the dish.
- Marinara sauce: Try to use a sugar-free brand such as Rao's.
- Chopped parsley: Used mostly for garnish, although it does add a layer of flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Microwave the squash. I cook the squash in the microwave, so it's ready in ten minutes.
Bake the meatballs. Quickly mix the ground beef with the seasonings and bake the meatballs in the oven.
Heat the sauce. To save time and effort, I use marinara sauce from a jar. I heat the sauce on the stove and add the cooked meatballs.
Finish the dish. Pour the sauce and meatballs on top of the squash strands, garnish with parsley and parmesan, and serve!
Recipe Tips
- I like to use the microwave to cook squash because it's fast and convenient. But you can bake the spaghetti squash in the oven instead if you prefer.
- To prevent the noodles from becoming soggy, it's best to mix the sauce into the squash strands at the very last minute, right before eating.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. While it's best to keep the squash separate from the sauce, if you have already mixed them together, don't toss the leftovers! Soggy or not, they will still be delicious, gently reheated in the microwave at 50% power or in a 350°F oven.
Serving Suggestions
This is a complete meal of meat and a vegetable, so it doesn't need any side dishes. But I often add a splash of color by serving it with a simple vegetable side like any of the following:
Recipe Card
Easy Spaghetti Squash and Meatballs
Video
Ingredients
- 1 small spaghetti squash - 2 pounds
- 1 pound lean ground beef - 85/15
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- ¼ cup parsley - chopped
- ¼ cup parmesan - grated
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
Prepare the squash:
- Pierce the squash in a few spots with a sharp knife. Place it on a microwave-safe plate and microwave it for 5 minutes; turn to the other side and microwave it for 5 more minutes, until soft to the touch (careful, the plate and the squash will be hot).
- Let it stand for 5 minutes to finish cooking and cool off a little. Using a sharp knife, cut the squash in half lengthwise. Allow it to cool for 5 minutes until it's easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a serving bowl. Set aside.
Bake the meatballs:
- Prepare the meatballs: In a medium bowl, combine the beef with salt, pepper, garlic powder, onion powder, smoked paprika, and oregano. Form the mixture into 24 small meatballs. Place the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
Finish the dish:
- Heat the marinara sauce in a large saucepan over medium-low heat. When the meatballs are ready, transfer them to the warm sauce and continue to simmer for 5 more minutes.
- Pour the meatballs and sauce on the spaghetti squash strands, garnish with parsley and parmesan, and serve.
Notes
- It's best to mix the sauce into the squash strands at the very last minute, right before eating, to prevent the noodles from becoming soggy.
- I like to use the microwave because it's fast and convenient. But you can bake the spaghetti squash in the oven if you wish.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. While it's best to keep the squash separate from the sauce, if you have already mixed them together, don't toss the leftovers! Soggy or not, they will still be delicious, gently reheated in the microwave at 50% power or in a 350°F oven.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
