Spaghetti Squash plus Meatballs

Spaghetti Squash with Meatballs is full of flavor and straightforward to make. Customize it with your favorite marinara and toppings!

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 satisfying, 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 straightforward to make and turns into soft, slightly sweet strands with this simple method.

1. Heat: Set the oven to 400°F and line a baking sheet with parchment paper.
2. Prep Squash: Cut off both ends, then slice it in half lengthwise. Scoop out the seeds and throw them away (or roast them!).
3. Season & Bake: Drizzle the inside with oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet.
4. Bake: Cook until a fork easily slides in (time depends on size).
5. Fluff & Serve: Use a fork to scrape out the squash “noodles.” It looks just like pasta—reliable 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 from-scratch or your favorite marinara (a reliable 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 and Meatballs

Storing and prepping this meal is straightforward! 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.

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Ingredients

• 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
• 2 medium-sized spaghetti squash
• Olive oil
• Salt
• 3 cups marinara sauce (from-scratch or good store bought)
• fresh flat-leaf parsley (skippable topping)
• freshly grated Parmesan cheese (skippable topping)

Method

1. Heat oven to 400°F. Line an extra-large ( 15×21-inches ) sheet pan with parchment paper and keep nearby. 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.
2. 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.
3. While squash is roasting, prepare the meatballs. Keep oven at 400°F. Generously grease a large (unlined) sheet pan with cooking spray and keep nearby. 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.
4. 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).
5. 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.
6. While that cooks, 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, finish with fresh parsley and freshly grated Parmesan cheese. Add additional pepper and a drizzle of olive oil if desired. Enjoy promptly!