Easy Spaghetti Squash and Meatballs
This easy spaghetti squash and meatballs recipe is ready in 40 minutes. It closely mimics the experience of eating the beloved dish that many of us grew up on and cherish.
Servings 4 servings
Calories 382kcal
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.
Video
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
Serving: 0.25recipe | Calories: 382kcal | Carbohydrates: 13g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Sodium: 671mg | Fiber: 3g | Sugar: 6g
