Spaghetti Squash and Meatball Bake

In recent years, there has been a significant shift towards healthier eating habits, particularly when it comes to beloved comfort foods. Traditional pasta dishes, while delicious, often come with a hefty calorie count and carbohydrates that can leave you feeling heavy. As a result, health-conscious eaters are increasingly turning to innovative alternatives that not only satisfy cravings but also support their wellness goals. One such alternative is spaghetti squash, a nutrient-dense vegetable that has garnered attention for its versatility and ability to mimic the texture of pasta.

Discover a healthier twist on a classic comfort food with this Spaghetti Squash & Meatball Bake! This dish uses spaghetti squash to replace traditional pasta, providing a low-calorie, nutrient-rich base that perfectly mimics the texture of noodles. Combined with savory meatballs and a cheesy topping, this bake is comforting and satisfying. Perfect for family meals, it’s a great way to incorporate more vegetables into your diet without sacrificing flavor. Enjoy a delicious, guilt-free dish that everyone will love!

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Ingredients

1 medium spaghetti squash

1 lb ground beef (or turkey for a leaner option)

1 cup breadcrumbs (or almond flour for a gluten-free option)

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp Italian seasoning

1 tsp onion powder

Salt and pepper to taste

2 cups marinara sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

Fresh basil, for garnish

Instructions

Cook the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves face down on a parchment-lined baking sheet. Bake for 30-40 minutes, or until tender when pierced with a fork. Once done, allow to cool slightly, then scrape the inside with a fork to create noodles. Set aside.

Make the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, onion powder, salt, and pepper. Mix until fully combined but don't overwork the mixture. Form into meatballs approximately 1 to 1.5 inches in diameter.

Cook the Meatballs: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.

Assemble the Bake: In a large baking dish, spread half of the marinara sauce evenly on the bottom. Layer the spaghetti squash noodles on top. Next, place the meatballs over the squash, and pour the remaining marinara sauce over everything. Finally, sprinkle the shredded mozzarella cheese generously over the top.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Garnish and Serve: Once out of the oven, let the dish cool for a few minutes. Garnish with fresh basil before serving. Enjoy your delicious spaghetti squash and meatball bake!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings