This baked spaghetti squash and meatballs is a cozy weeknight favorite: roasted spaghetti squash tossed with marinara, melted mozzarella and golden-browned meatballs, baked until bubbly and delicious.
I’m all about comforting dishes right now. This spaghetti squash and meatball bake is hearty, satisfying, and perfect for cooler weather when sweaters and warm meals feel just right.
Spaghetti squash season is one of my favorites. While you can find it year-round, autumn always makes me crave its nutty, roasted flavor. I prefer to celebrate the squash for what it is rather than simply treating it as a pasta substitute—the texture and taste are wonderful on their own, and the whole family loves it.
This dish is straightforward: roast the squash, brown the meatballs, combine with marinara and cheese, then bake until everything is hot and golden. It’s a frequently requested meal in our house and works beautifully with the tender strands of spaghetti squash.
Here’s how I make it efficiently: slice and seed the squash, rub the cut sides with a little olive oil, sprinkle with salt and roast cut-side down for about 20 to 25 minutes depending on size. While it roasts, mix and form the meatballs.
I brown the meatballs in a skillet so they get a golden sear on all sides—no need to cook them through, they’ll finish in the oven. Once the squash is cool enough to handle, I scrape the strands with a fork and layer them into a baking dish.
I like to spread a little marinara on the bottom of the dish, add the scraped squash, nestle the meatballs on top, spoon over more marinara, and finish with plenty of mozzarella (and a little extra parmesan if desired). Then bake until the cheese is melty and golden.
When it comes out of the oven, I sprinkle fresh herbs and crushed red pepper flakes for flavor and color. The result is comforting, cheesy, and full of cozy fall vibes—my family can’t get enough.
You can use frozen meatballs if you like—just follow the package directions for baking time. This recipe is flexible with proteins too: pork, chicken, beef, or turkey all work well.
Leftovers reheat beautifully and often taste even better the next day as the flavors meld, much like traditional baked spaghetti. This one-dish meal is an easy winner for weeknights and makes clean-up simple, too.
Baked Spaghetti Squash and Meatballs
Baked Spaghetti Squash and Meatballs
4 people
50 mins
20 mins
1 hr 10 mins
Pin Recipe
Leave a Review »
Ingredients
- 2 medium spaghetti squash
- Olive oil or olive oil spray
- Kosher salt and pepper
- 1 pound lean ground turkey or beef
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/3 cup parmesan cheese, plus more for topping
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 cup seasoned bread crumbs
- 32 ounces marinara sauce
- 1 1/2 cups freshly grated mozzarella cheese
- Crushed red pepper, for topping
- Fresh basil, for topping
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
- Slice spaghetti squash lengthwise and remove the seeds. Brush or spray the cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 25–30 minutes, until tender. Let cool until you can handle the squash.
- While the squash roasts, combine the ground meat, garlic, egg, parmesan, basil, parsley, breadcrumbs and a generous pinch of salt and pepper. Form into 1–1.5 inch meatballs and set them aside.
- Heat about 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown on all sides; they do not need to be fully cooked through.
- Spread 3/4 cup marinara on the bottom of a 9×13-inch baking dish. Use a fork to scrape the spaghetti squash strands from the skins and spread them in the dish. Nestle the browned meatballs on top, spoon the remaining marinara over everything, and sprinkle with mozzarella (and extra parmesan if desired).
- Bake for 20 minutes, until cheese is melted and the dish is heated through. Finish with more parmesan, fresh basil, and crushed red pepper flakes. Serve warm.
Did you make this recipe?
Tag your photos with #howsweeteats — we love to see your creations.
Cheese is my middle name.