This baked spaghetti squash and meatballs is a great weeknight meal! Ripe spaghetti squash is mixed with marinara, mozzarella cheese, and browned meatballs, then baked until the cheese melts and the dish is golden. Delicious!.
This spaghetti squash and meatball bake is amazing. It can’t be beat. As the weather cools down and sweaters and scarves come out, this dish is perfect. It’s so tasty and hearty.
We loooove spaghetti squash season! I mean, sure, technically it can be found in every season these days. But the fall will forever have me craving spaghetti squash. After roasting, the squash is so nutty and flavorful. I’m not interested in using it instead of pasta; I like it for what it is and how it tastes. The kids love it too!.
This meal is really simple: roast some squash, brown some meatballs, and then mix it all together with marinara and cheese. I make baked spaghetti often, it’s a highly requested dish in this house. So I knew it would be perfect with the tender strands of spaghetti squash.
This is how it all fits together! If you do it this way, you’ll get it done pretty quickly and easily.
There are a lot of steps I take to get the squash ready to bake. First, I cut it in half and remove all the seeds. Then I sprinkle salt and olive oil on top and place the squash cut side down on a pan. I roast mine for 20 to 25 minutes depending on the size.
Then I start making the meatballs. I mix the meat, roll it into balls, and put them in a pan to brown. All sides should be golden and seared, but they don’t need to be fully cooked. They will finish cooking in the oven.
By the time the meatballs are browning, the squash is just finishing up. That’s when I use a fork to pull out the squash strands. I wait until it’s cool enough to touch.
I think this is most delicious when it is layered with marinara. I’m going to put marinara on the bottom of a baking dish and then put the squash noodles on top of that.
Then come our meatballs! I nestle them in with the spaghetti squash. I do another good layer of marinara then sprinkle on lots of cheese. It’s time bake!.
I bake until the dish is melty and cheesy and golden brown. Then add a sprinkling of fresh herbs and it’s done!.
Now, you probably can use frozen meatballs for this. I haven’t tried, but I suggest baking for the time that it’s called for on the packaging. You can also use any variety of meat for this: pork, chicken, beef, turkey – any of it.
The leftovers are also incredible! They reheat great and are just as delicious. Very much like traditional baked spaghetti – the flavors get even better as they sit.
And my family just LOVES meals like this – where everything is in one dish. For some reason, the meatballs and squash served together like this is better than cooking them separately.
Who doesn’t love a big plate of spaghetti and meatballs? The tangy tomato sauce tender noodles and savory meatballs are hard to resist. But all those refined carbs and calories can leave you feeling sluggish. Luckily, you can still enjoy this Italian favorite with a healthy twist using spaghetti squash and turkey meatballs. This veggie-based version captures the flavors you crave without the carb crash.
Spaghetti Squash Brings the Noodles
The star of the show in this lighter take is spaghetti squash, which stands in for starchy pasta. Once cooked, the flesh scrapes into noodle-like strands with a fork, mimicking spaghetti noodles. But unlike pasta, spaghetti squash is a nutrition powerhouse. It’s low in calories and carbs but high in vitamins, minerals and fiber. Spaghetti squash contains vitamin A for healthy eyes, potassium for water balance, and folate for cell growth and development. The fiber keeps you satisfied longer while regulating digestion. So you get an extra serving of veggies along with your “noodles.”
Lean and Mean Turkey Meatballs
What’s spaghetti without meatballs? For a healthier version, ground turkey replaces greasy beef or pork. Turkey meatballs are lower in saturated fat and calories than other meats. Turkey also provides immune-boosting zinc and the antioxidant selenium. Herbs, cheese, breadcrumbs and egg bind the meatballs so they hold their shape during cooking. Baking instead of frying further reduces fat and calories for guilt-free meatballs. For extra flavor, brown the meatballs before simmering them in sauce.
Endless Options for Sauces and Toppings
An array of sauces and toppings let you customize these turkey meatballs and spaghetti squash noodles. For a fresh taste, top them with marinara or arrabbiata sauce. Or go bold with pesto or creamy alfredo. Parmesan cheese and fresh basil or parsley add savory, aromatic notes. For a pop of color and crunch, add sautéed vegetables like zucchini, bell peppers or broccoli. You can also switch up the protein with chicken or plant-based meatballs. The possibilities are endless for reinventing this Italian favorite!
A Lighter, Fresher Alternative to Pasta
Traditional spaghetti and meatballs can leave you feeling weighed down. But by swapping squash for pasta and turkey for beef you get all the flavor and fun without the heavy carbs, fat and calories. Spaghetti squash has a pleasant nutty taste and tender texture that mimics true noodles. Turkey meatballs are juicy and protein-packed. Together they create a satisfying meal that’s lighter yet still comforting. You’ll feel refreshed instead of stuffed. This updated version puts a healthy spin on an indulgent classic.
Kid-Friendly and Easy to Make
Spaghetti and meatballs made from squash and turkey is a great way to get picky kids to eat more veggies. They’ll love the familiar flavors and fun of twirling the “noodles” on their fork. Even better this meal comes together quickly on a busy weeknight. While the squash bakes, you can prep the meatballs and sauce. Then simply assemble everything for an easy healthy dinner the whole family will enjoy. You can also double the recipe and freeze half for later. It’s a tasty crowd-pleaser that also fits into a healthy diet.
Benefits of Spaghetti Squash and Turkey Meatballs:
- Lower in carbs and calories than pasta and beef
- Packed with fiber, vitamins, and minerals
- Provides satisfying protein from the turkey
- Heart-healthy swap of turkey for higher fat meats
- Quick, budget-friendly, and kid approved
- Easily customized with sauces, herbs and veggies
- Freeze extras for easy weeknight meals
Give This Classic a Healthy Makeover
Forget takeout and indulge in this homemade remake of a comfort food favorite. In less than an hour, you can enjoy a fresh, nutritious spin on spaghetti and meatballs that tastes like the real deal. The combo of spaghetti squash and lean turkey meatballs gives you all the pleasures of pasta night without the regret. This lightened-up version will be your new go-to when those Italian food cravings hit. Mangia!
Baked Spaghetti Squash and MeatballsThis baked spaghetti squash and meatballs is a lovely weeknight meal! Roasted spaghetti squash tossed with marinara, mozzarella cheese and browned meatballs, baked until cheese and melty and golden. Delicious!
- Preheat the oven to 400 degrees F. Spray nonstick spray on a baking sheet and line it with foil.
- Cut the spaghetti squash in half down the middle and scoop out the seeds. Spray or brush the cut sides with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 25 to 30 minutes. Take the squash out of the oven and let it cool down until you can touch it.
- While the squash is roasting, mix up the meatballs. Put the breadcrumbs, garlic, egg, Parmesan, basil, parsley, and a lot of salt and pepper in a bowl. Form into meatballs about 1 to 1. 5 inches in size. Place the meatballs on a plate.
- In a large skillet over medium-low heat, warm up about 1 tablespoon of olive oil. Add the meatballs all at once and brown them all over. Because they will be cooked in the oven, they don’t need to be fully cooked.
- Put ¾ cup of marinara sauce in the bottom of a 9×13-inch baking dish. Cut the spaghetti squash into strands and put them in the baking dish. Use a fork to remove the skin. Add the meatballs to the squash and the rest of the sauce on top. Sprinkle with the mozzarella cheese. I also like to sprinkle some more Parmesan cheese on top of this.
- Bake for 20 more minutes so everything comes together. Add more Parmesan, fresh basil, and red pepper flakes that have been crushed on top. Serve!.
Baked Spaghetti Squash and Meatballs
Spaghetti Squash And Turkey Meatballs
Are spaghetti squash and Turkey meatballs healthy?
Plus, spaghetti squash is loaded with beneficial vitamins and minerals like vitamin C, potassium, & magnesium. The turkey meatballs are a great source of lean protein, and are seasoned to perfection with a flavorful blend of spices and herbs.
What is Spaghetti squash with meatballs?
Spaghetti Squash with Meatballs is a flavor-packed, low-carb alternative to traditional pasta. Nutritious squash pairs perfectly with tender meatballs and your favorite marinara—an easy, customizable meal for any night!
How do you make Italian meatballs with ground turkey?
To make Italian meatballs using ground turkey, first, in a large bowl, combine ground turkey, garlic powder, 1 tablespoon of grated Parmesan, breadcrumbs, ¾ teaspoon of Italian seasoning, an egg white, and milk. Using your hands (or a spoon), mush all the ingredients together until well combined. Roll the meat mixture into 30 separate (3/4” – 1”) mini meatballs.
How do you cook spaghetti squash at Walmart?
Swap out traditional pasta for spaghetti squash in this classic dish, featuring tender turkey meatballs and a rich tomato sauce. Build your cart with Tasty, then choose how you want to get your order from Walmart. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes. Preheat oven to 400°F (200°C).
How do you cook spaghetti squash in a microwave?
Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes. Preheat oven to 400°F (200°C). When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
How do you cook half a squash?
Cut squash in half lengthwise. Scoop out the seeds and discard. Drizzle each cut side of the squash with olive oil (1 teaspoon per squash half) and sprinkle with salt (1/4 teaspoon per half) and pepper (1/16 teaspoon per half). Place squash halves on prepared pan, cut side down.