Baked Spaghetti Squash with Marinara Sauce and Meatballs

Two cheesy spaghetti squash halves loaded with marinara sauce and meatballs.

5 from 1 vote

Baked Spaghetti Squash with Marinara Sauce and Meatballs

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.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

Calories: 663kcal

Author: Jami Powell

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 homemade marinara sauce (or store-bought variety)
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.

Notes

Storage Refrigerate baked spaghetti squash with meatballs in an airtight container for 3–4 days.

Freeze Freezing is not recommended, as the spaghetti squash strands become watery and the cheese loses its texture after thawing.

Reheat: Reheat in a 350°F oven or microwave in short bursts, stirring sauce as needed.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition