If you’re in the mood for a cozy comfort dinner that still feels a little lighter than the usual, this spaghetti squash with meatballs might just be your new go-to. Roasted spaghetti squash strands make a tender, slightly sweet base for juicy, flavorful meatballs simmered in a rich tomato sauce. It’s warm, satisfying, and comes together with surprising ease.
I’ll be honest with you and say that my family and I love a good comfort food meal for dinner, especially when the fall nights are getting colder and colder. That’s why this Spaghetti Squash With Meatballs recipe is a total winner here in my house.
We love this spaghetti squash with meatballs so much because it’s so flavorful, warm, hearty, and rich with all the fresh homemade tomato sauce and the yummy meatballs.
I’m obsessed with spaghetti squash. I use it in so many recipes like in my Spaghetti Squash Casserole Recipe, Pesto Spaghetti Squash with Shrimp, and Spaghetti Squash with Sun Dried Tomato and Basil. They’re so easy to make and are packed with flavor.
I know this recipe needs a little bit of time to be ready because you need to make the tomato sauce and the meatballs. But, if your weeknights are busy, and I bet they are, you can make the meatballs over the weekend and freeze them.
Also, if you prefer to make this recipe using store-bought tomato sauce to save some time, that’s totally fine. Or you can make the tomato sauce ahead of time and freeze it as well. The day before making this recipe, you just need to thaw the meatballs and the tomato sauce in the refrigerator overnight.
So, if you prepare the meatballs and the tomato sauce over the weekend, the only thing you will need to do is to cook the spaghetti squash in the microwave (if you prefer to roast it, I teach how to do it below or check out this How to Roast Spaghetti Squash post) and assemble it quickly midweek.
Key Ingredients:
Spaghetti Squash — I’ve cooked spaghetti squash so many times, and it always amazes me how it turns into those perfect little “noodles.” When you scrape it with a fork, it really does feel like a cozy bowl of pasta… just lighter. I love using it as the base because it’s filling without being heavy.
Ground Beef — I’ve tested this recipe with turkey and chicken too, but ground beef always gives the juiciest, most tender meatballs. It holds together beautifully and gives you that classic meatball flavor we all love.
Garlic — Fresh garlic is one of those ingredients I never skip here. I’ve tried versions with garlic powder, but the fresh cloves give the meatballs and sauce so much more depth and warmth.
Tomato Sauce — I’ve made this recipe with all kinds of tomato sauces over the years, and honestly, a simple, good-quality tomato sauce works perfectly. Use your favorite brand, the one you already trust, because it really brings the whole dish together. I’ve found that a smooth, classic tomato sauce helps the meatballs soak up the flavor beautifully.
Onion — I’ve tried this recipe with and without onion, and honestly, a bit of finely chopped onion adds so much sweetness and depth. It melts right into the sauce.
Italian Seasoning or Fresh Herbs — I’ve played around with all kinds of herbs, and a simple Italian seasoning blend (or fresh basil if I have some on the counter) is what I reach for. It gives that cozy, classic flavor with zero fuss.
Olivia’s Recipe Tips
1. Don’t overmix the meatballs
Use gentle hands when mixing the meat. The less you handle it, the more tender and juicy your meatballs will be.
2. Brown the meatballs before simmering
A quick sear adds amazing flavor. Those browned bits give your sauce that “I cooked all day” taste without hours of cooking.
3. Shred the squash while it’s still warm
Warm squash separates into long, soft strands much more easily than when cooled.
4. Finish with fresh herbs and a drizzle of olive oil
A handful of basil or parsley + a quick drizzle of olive oil wakes up the whole dish and gives it that fresh, bright finish.
Anyway, let’s jump to the recipe, and if you make this recipe,e don’t forget to leave feedback in the comment section below. 😉
Spaghetti Squash With Meatballs
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash
- 2 tablespoons water
For the Meatballs
- 1 pound grass-fed ground beef
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ cup white onion chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 large cloves garlic minced
- 2 + 1 tablespoons olive oil
- 4 cups tomato sauce
Instructions
- First, halve squash lengthwise and scoop out the seeds.
- In a microwave-safe large dish, place facedown the squash and add water.
- Microwave on high for about 10 to 15 minutes. Or until fork-tender.
- Meanwhile, combine extra-lean ground beef, ¼ cup parsley, Italian seasoning, onion, garlic, salt and pepper in a medium bowl. Gently mix everything well to combine.
- Using about 2 tablespoons each, form into 12 meatballs.
- Remove the squash from the microwave and let it rest for 10 minutes.
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and reduce heat to medium. Cook the meatballs for about 4-6 minutes or until browned. Don’t forget to turn occasionally. Set aside.
- In the same skillet, heat 1 tablespoon oil over medium-high heat. Scrape the squash flesh into the skillet and cook, until the squash is beginning to brown, 5 to 10 minutes. Stir occasionally and season with salt and pepper. Set aside.
- In a large pan, bring to boil the homemade tomato sauce and add the meatballs.
- Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through. It’s about 10 to 15 minutes.
- Serve the sauce and meatballs over the squash and enjoy!
Notes
- Do not over mix the meatball mixture as it will become dense.
- When shaping the meatballs, do not squeeze them tightly together or they will become really dense.
- Feel free to use 50/50 beef and pork or another meat if you don’t have enough ground beef on hand.
- To store: Place all the meatballs and sauce in an airtight container in the fridge for up to 4 days. Store the spaghetti squash separately for up to 3 days.
- To reheat: Reheat the meatballs and squash in the microwave.
- To freeze: You can freeze meatballs and sauce in a freezer-safe bag or container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I’ve never had spaghetti squash before! I recently tried a zucchini variation and I loved it so I’ll definitely give this recipe a try. Thank you.
I’m sure you’ll love it 😉
Healthy comfort food dinner!
Absolutely 😉
Vou experimentar essa receita
Hi I tried the recipe and it came out great’ however the recipe instructions doesn’t mention where to add the garlic. Thank you
Thanks. I fixed that for you.
This is one of the best meals I’ve ever made for myself!! I used lamb instead of beef and added thyme to the meatballs in addition to the parsley. Huge hit and will surely be making it again!
That’s absolutely awesome 😉
Can you cut down on the amount of buffalo sauce in the recipe? Will it make it less spicy? My kids wouldn’t eat it the first time because it was too spicy.
There is no buffalo sauce in this recipe.
This looks awesome, definitely saving this! One note though – the recipe says it is Whole30 but the linked tomato sauce recipe is not Whole30 compliant (because of the brown sugar) Easy to fix that though!
Thanks for pointing it out. I just fixed it in the recipe box!