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Spaghetti_Squash_Meatballs_recipe This is seriously my kind of dinner. I seem to always crazy protein – and actually I have been known to eat just trader joes meatballs. I actually survived on trader joes meatballs when I was cooking for one. Sad. Anyway – this is a much better version, first of all these meatballs are actually really flavorful and moist (sorry I used the word moist, what else are you supposed to use though? Soggy. No.) but the best part is the fact they are huge. Like the size of my fist huge. Yum. So we paired that with spaghetti squash and you know what? That makes this mean pretty ok for you. Make it!
♥ Teri
Spaghetti_Squash_Meatballs spaghetti_squash_with_meatballs

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Spaghetti Squash and Meatballs

Serves 4


1 recipe marinara sauce
2 medium spaghetti squash, sliced in halve lengthwise
2 tablespoons extra virgin olive oil
1/2 small yellow onion, finely diced
1 garlic clove, minced
1 tablespoon minced oregano
2 teaspoons minced thyme
1 pound lean ground beef
1 egg white, lightly beaten
2 ounces grated Parmesan, plus more for garnish
1 1/2 teaspoons salt
1/2 teaspoon black pepper

1. Make marinara sauce according to recipe above (or recipe of choice) and keep warm in a large pot.
2. Place both squash onto a baking sheet, cut-side down and roast for about 1 hour or until squash becomes fork tender.
3. Allow squash to cool for about 15 minutes, before scooping out seeds and then scraping the flesh out with a fork. Place squash innards in a mixing bowl, lightly season with salt and pepper, cover, and set aside.
4. Pour oil into a medium skillet and place over medium-high heat.
5. Add onion and sauté for 5 to 6 minutes. Add garlic and herbs and continue to sauté for an additional 2 to 3 minutes. Lightly season with salt and pepper.
6. Remove from heat and pour into a large mixing bowl. Set aside and allow mixture to cool, about 20 minutes.
7. Preheat oven to 375˚F.
8. Add the ground beef and egg white to the cooled, onion mixture and mix together until thoroughly combined.
9. Divide mixture into 4 equal amounts and roll each into a giant meatball.
10. Place each meatball onto a baking sheet, about an inch apart and bake for 20 to 25 minutes or until they’ve just cooked through.
11. Turn broiler on high and place meatballs until broiler for 30 seconds to 1 minute to brown and crisp. Remove from broiler and allow meatballs to cool slightly.
12. Place prepared marinara sauce over medium heat and bring to a simmer.
13. Add spaghetti squash and toss together. Sprinkle with a handful of grated Parmesan and continue to toss together.
14. Divide squash onto 4 plates and top each with a meatball. Top each with more grated Parmesan, as desired and serve.

  1. Connie Not Specified Not Specified

    This was delicious! Thanks!!

  2. Caroline Not Specified Not Specified

    What temperature do you roast the squash at?

  3. Bill Not Specified Not Specified

    was tasty but how “dry” should the cooked spaghetti squash be? ours was kind of wet and watery.

    • Jenny Park Not Specified Not Specified

      If you run into that issue in the future, you can totally drain some liquid from the squash strains either by squeezing it out or by letting some liquid drain out in a fine mesh sieve. :)

  4. Andre fosh Not Specified Not Specified

    Wow! This looks good. But I will like to know if the spaghetti should be pre-heated and drained because of excess starch. Thanks

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