Baked Spaghetti Squash with Marinara Sauce and Meatballs is a cheesy, weeknight-friendly dinner that feels lighter than traditional pasta. Roasted squash strands soak up marinara, tender meatballs, and melted mozzarella for a delicious, family-friendly meal.
Craving more recipes like this? Try our Air Fryer Spaghetti Squash or our Baked Ziti with Ground Beef.
Baked Spaghetti Squash with Marinara and Meatballs at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 45-50 minutes
- 👥 Servings: 2
- 🔥 Cook Method: Roast / Bake
- 🍽️ Cuisine (or General Category): Italian-style, Family Dinner
- 👩🍳 Pair With: Parmesan garlic bread, Italian salad, roasted broccoli
- ⭐ Difficulty Level: Easy
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We've served this for weeknight pasta-night swaps. We enjoy it right in the squash boats with extra basil and a quick salad. ~Jami
Jump to:
- Baked Spaghetti Squash with Marinara and Meatballs at a Glance 🔎
- Why We Love This Recipe
- Marinara Spaghetti Squash with Meatballs Ingredients
- Substitutions & Variations
- How To Make Easy Spaghetti Squash with Marinara and Meatballs
- Expert Tips for Success
- Storage
- Recipe FAQs
- More Italian Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Weeknight Easy: Roast, shred, top, and bake. There is no need to boil any pasta water.
- Cheesy but Lighter: Mozzarella and Parmesan satisfy without the heaviness of a full casserole.
- Family-Friendly: Recognizable "spaghetti and meatball" flavor profile, just in squash boats.
- Make-Ahead Friendly: Roast squash earlier, then assemble and bake before dinner.
Marinara Spaghetti Squash with Meatballs Ingredients
This baked spaghetti squash with marinara sauce and meatballs comes together with just a handful of simple, everyday ingredients.
- Spaghetti Squash: We use a medium squash; choose one that feels heavy for its size.
- Olive Oil: Brushing the cut sides helps caramelize edges and prevents drying.
- Garlic: Stir into hot strands for a gentle, savory aroma.
- Marinara Sauce: A smooth, not-too-chunky marinara coats strands evenly.
- Prepared Meatballs: Warm whole in sauce first for moisture, then halve for better coverage.
- Fresh Basil: Stir into the sauce off the heat for brightness.
- Parmesan Cheese: Adds salty depth; we sprinkle some into the strands and some on top.
- Whole-Milk Mozzarella: Melts creamy and stretchy-perfect for that oven-baked finish.
- Italian Seasoning: Keep it balanced; a small amount goes a long way.
- Red Pepper Flakes: Optional heat that pairs well with rich cheese.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Italian Seasoning: Substitute with dried oregano and a pinch of garlic powder.
- Cheese: Provolone or fontina will melt nicely as a substitute. Pecorino can replace Parmesan for a sharper bite.
- Marinara Sauce: Try traditional spaghetti sauce, spicy arrabbiata, or a roasted-garlic marinara for different flavor options.
- Presentation: Scoop strands into a shallow dish, top with sauce, meatballs, and cheese.
How To Make Easy Spaghetti Squash with Marinara and Meatballs
STEP ONE: Prepare the Squash
Halve the squash lengthwise and scoop out the seeds. Brush with oil, then season with salt, Italian seasoning, and optional red pepper.
Place cut-side down on a lined sheet and bake at 400°F until strands pull easily.
STEP TWO: String the Strands
Flip cut-side up and use a fork to create spaghetti-like strands while keeping them inside the shells. Toss with minced garlic and a little Parmesan.
STEP THREE: Warm Sauce and Meatballs
Simmer the marinara sauce with meatballs for a few minutes, until heated through.
Remove and cut each in half if they are too large for the squash.
STEP FOUR: Assemble and Bake
Spoon sauce into each squash half. Lay meatballs evenly across each half, then top with mozzarella and remaining Parmesan.
Bake until melted and golden in spots.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Roast cut-side down for better steam and tender strands.
✔️ DO Rest the squash 5 minutes after roasting to reduce excess moisture.
Storage
Refrigerate baked spaghetti squash with meatballs in an airtight container for 3-4 days. Freezing is not recommended. Reheat in a 350°F oven or microwave in short bursts, stirring the sauce as needed.
Recipe FAQs
Yes. When roasted, spaghetti squash turns into tender strands that resemble spaghetti noodles. While it doesn't taste like traditional pasta, it pairs well with marinara sauce, cheese, and meatballs for a lighter, low-carb dinner.
The best way to avoid watery spaghetti squash is to roast it cut-side down, then let it rest for 5 minutes before fluffing the strands. This method releases excess steam and keeps the "noodles" firm.
Absolutely. Frozen meatballs work well for baked spaghetti squash with marinara. Simmer them whole in the sauce until tender and hot, then cut them in half if they are too large.
Whole-milk mozzarella is the best cheese for spaghetti squash because it melts creamy and stretchy. Pair it with Parmesan cheese for salty depth, or use provolone and fontina for slightly different flavors.
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📖 Recipe
Baked Spaghetti Squash with Marinara Sauce and Meatballs
Equipment
- Baking sheet
- Parchment paper
- Small saucepan
- Cutting board
Ingredients
- 1 medium spaghetti squash about 2-3 lbs
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 cup marinara sauce
- 3 jumbo meatballs (or 6 regular-sized) fully cooked
- ¼ cup Parmesan cheese freshly grated
- 1 ½ cups whole milk mozzarella cheese shredded (¾ cup per squash half)
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 1 fresh basil leaf thinly sliced or torn
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt, Italian seasoning, and a pinch of red pepper flakes.
- Place cut-side down on a parchment-lined baking sheet and bake for 35-40 minutes, until the flesh is tender enough to shred with a fork.
- Flip the squash halves cut-side up. Using a fork, shred the flesh into spaghetti-like strands but leave them inside the shells. Toss with the minced garlic, a drizzle of olive oil, and half of the Parmesan cheese.
- In a small saucepan, heat the marinara sauce with the whole meatballs. Simmer for 5-7 minutes until the meatballs are heated through. (Meatballs can be cut in half if you prefer).
- Spoon sauce into each squash half. Place meatballs evenly across the top of each squash half. Sprinkle each with ½ cup mozzarella, and the remaining Parmesan cheese. Return to the oven for 10-12 minutes, until the cheese is melted, bubbling, and golden in spots.
- Cool slightly before serving directly in the squash shells. Garnish with fresh basil and a pinch of Italian seasoning.
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Notes
- Italian Seasoning: Swap with dried oregano and a little garlic powder.
- Cheese: Provolone or fontina will melt nicely as a substitute. Pecorino can replace Parmesan for a sharper bite.
- Marinara Sauce: Try traditional spaghetti sauce, spicy arrabbiata, or a roasted-garlic marinara for different flavor options.
Jami Powell says
This is such an easy and delicious recipe to pull together on a weeknight!