Description
This Spaghetti Squash & Meatballs recipe offers a wholesome and flavorful alternative to traditional pasta dishes. Roasted spaghetti squash creates a tender, low-carb base that mimics spaghetti strands, perfectly paired with savory homemade meatballs simmered in rich marinara sauce. It’s a comforting, nutritious meal suitable for a family dinner or meal prep.
Ingredients
Scale
Spaghetti Squash
- 2 medium spaghetti squashes (approximately 3 pounds total)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Meatballs
- 1 pound ground beef (or ground turkey)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup finely chopped fresh basil (or 2 tablespoons dried basil)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil (for cooking meatballs)
Sauce and Garnish
- 3 cups homemade or store-bought marinara sauce
- Fresh parsley leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare Squash: Halve the spaghetti squashes lengthwise and carefully remove the seeds from each half.
- Season Squash: Brush the inside surfaces of the squash halves with olive oil, then sprinkle with sea salt and black pepper for flavor.
- Roast Squash: Place the squash halves cut-side down on a baking sheet and roast in the oven for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
- Mix Meatball Ingredients: In a mixing bowl, combine ground beef, panko breadcrumbs, Pecorino Romano cheese, chopped basil, egg, minced garlic, sea salt, black pepper, and dried oregano. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into evenly sized meatballs, approximately 1 to 1.5 inches in diameter, yielding about 20 meatballs.
- Cook Meatballs: Heat a tablespoon of olive oil in a large skillet over medium heat. Add meatballs in batches and cook each side for 5-7 minutes until golden brown and cooked through.
- Simmer in Sauce: Remove cooked meatballs from the skillet. Pour marinara sauce into the same skillet and bring it to a gentle simmer. Return meatballs to the sauce, cover, and simmer for 10 minutes to meld flavors.
- Prepare Spaghetti Squash Strands: After roasting, let the spaghetti squash cool slightly. Use a fork to scrape the flesh into spaghetti-like strands, separating them gently.
- Serve: Arrange spaghetti squash strands on plates to create a nest, top with meatballs and plenty of marinara sauce, and garnish with fresh parsley leaves if desired.
Notes
- You can substitute ground turkey for ground beef to reduce fat content.
- Using fresh basil adds a brighter flavor but dried basil works well in a pinch.
- Ensure not to overmix meatball ingredients to keep them tender.
- Leftover meatballs and squash can be stored separately in airtight containers in the refrigerator for up to 3 days.
- For a gluten-free version, replace panko breadcrumbs with gluten-free breadcrumbs or almond flour.
