5 from 2 votes
Spaghetti Squash and Meatballs
Work Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Looking for a light easy alternative for spaghetti?  Try Spaghetti squash!

Course: Main Course
Cuisine: Italian
Keyword: easy dinner, meatballs, spaghetti squash pasta
Yield: 55 meatballs
Calories: 75 kcal
  • 1 3½- 4- lb spaghetti squash
  • 2 tbsp olive oil
  • ½ recipe Mini Meatballs recipe to follow
  • cups jarred marinara sauce
  • 1 garlic clove sliced
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ cup (2 oz) shredded Parmesan
Mini Meatballs
  • 1 lb ground pork
  • 1 lb ground beef
  • 1 medium onion minced (1 cup)
  • ½ red bell pepper minced (½ cup)
  • ¼ cup milk
  • 3 tbsp plain dry bread crumbs
  • 1 large egg
  • tsp kosher salt
  • 1 tsp dried oregano
  • 1 tsp fennel seeds crushed
  • ¼ tsp freshly ground pepper
  1. Microwave whole squash on High 5 minutes to soften. When just cool enough to handle, cut lengthwise in half and scoop out seeds. Place, cut side down in a shallow microwave-safe dish and microwave on High until flesh is completely softened, about 8 to 10 minutes. Let stand until cool enough to handle, about 15 minutes. Using a fork, pull squash from skin in long strands; set aside.
  2. While squash is cooling, heat 1 tbsp oil in a large nonstick skillet over medium high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a saucepan and add sauce (reserve skillet); cook over medium-low heat until heated through about 2 minutes.
  3. Wipe skillet clean, add remaining 1 tbsp oil and heat over medium heat. Add garlic and cook 1 minute. Toss in squash and sauce and cook 2 minutes; add salt and pepper to taste.
  4. On a serving platter, mound squash, top with meatballs and sauce, then sprinkle with parsley and cheese.
  5. Meatballs Instructions
  6. In a large bowl, using hands, mix together all ingredients until combined well. Using 1 tbsp mixture for each, roll into balls. (Can be made ahead: Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 min before cooking.)
Recipe Notes

Cooking tips: I suggest you cook the squash in the microwave for a few minutes to soften the skin. This makes it much easier to cut it in half. Then simply scrape the seeds out, season and cook. This trick works for any hard, tough-skinned squash.

Nutrition Facts
Spaghetti Squash and Meatballs
Amount Per Serving (1 g)
Calories 75 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 15mg5%
Sodium 184mg8%
Potassium 162mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 195IU4%
Vitamin C 4.1mg5%
Calcium 31mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.