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Spaghetti Squash Meatball Casserole

A delicious and healthy alternative to traditional pasta dishes, this casserole combines roasted spaghetti squash with hearty meatballs and marinara sauce for a comforting meal.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash Choose a firm spaghetti squash for the best texture.
  • 1 pound ground meat (beef, turkey, or chicken) Feel free to use a meat substitute for a vegetarian version.
  • 1 cup marinara sauce Experiment with different sauces like pesto or Alfredo for variety.
  • 1/2 cup grated Parmesan cheese You can add more cheese on top during the last few minutes of baking.
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the spaghetti squash in half and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
Cooking Meatballs
  1. While the squash is roasting, prepare the meatballs by mixing ground meat with Italian seasoning, garlic powder, salt, and pepper. Shape into meatballs.
  2. In a skillet over medium heat, cook the meatballs until browned on all sides and cooked through.
Combining and Baking
  1. In a large bowl, scrape out the roasted spaghetti squash strands and combine them with marinara sauce and cooked meatballs.
  2. Transfer the mixture to a baking dish, sprinkle with Parmesan cheese, and bake for 15-20 minutes until bubbly.
  3. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. To reheat, warm in the oven or microwave until heated through. You can also assemble the casserole and keep it in the fridge before baking.