Description
meatball stuffed spaghetti squash, I was instantly hooked. The combination of tender squash, savory meatballs, and rich marinara sauce creates a dish that feels both comforting and gourmet.
Ingredients
Scale
- 2 medium spaghetti squash (about 5 pounds total)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, smashed
- 1 cup marinara sauce
- 1/4 cup finely grated Parmesan cheese (about 1 ounce)
- 1/4 cup torn fresh basil leaves, plus more for garnish
- 1/4 teaspoon red pepper flakes
- 12 ounces precooked meatballs (about 12 meatballs), thawed if frozen
- 3/4 cup whole-milk low-moisture shredded mozzarella cheese
Instructions
- Wash the spaghetti squash under cool water and slice it in half lengthwise.
- Scoop out the seeds and drizzle the inside with olive oil, salt, and pepper.
- Place the squash cut-side down on a lined baking sheet and roast in a preheated oven at 400°F (200°C) for 35-40 minutes.
- While the squash is roasting, prepare the meatballs by combining ground meat with breadcrumbs, an egg, and seasonings, or heat precooked meatballs in marinara sauce.
- Once the squash is roasted, scrape the strands into a bowl and mix with marinara sauce, meatballs, Parmesan cheese, basil, and red pepper flakes.
- Spoon the mixture back into the squash halves and top with shredded mozzarella cheese.
- Return the stuffed squash to the oven for another 10-12 minutes until the cheese is melted and bubbly.
Notes
- Don’t rush the roasting; ensure the squash is tender.
- Season generously to enhance flavor.
- Let the dish rest after baking for better flavor melding.
- Experiment with different sauces for variety.
- Make ahead by preparing the squash and filling in advance.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350-400
- Sugar: 5 grams
- Sodium: 600-800 mg
- Fat: 15-20 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30-35 grams
- Fiber: 5-7 grams
- Protein: 20-25 grams
- Cholesterol: 60-80 mg