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Spaghetti Squash Meatball Casserole

Spaghetti Squash Meatball Casserole
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This easy Spaghetti Squash Meatball Casserole is a comforting and nutritious dish featuring tender spaghetti squash strands paired with juicy homemade meatballs, smothered in rich marinara sauce and melted cheese. A low-carb, family-friendly casserole that’s perfect for quick weeknight dinners or cozy meals.

Ingredients

Scale

Produce

  • 1 medium spaghetti squash
  • Fresh parsley or basil (for garnish and in meatballs, to taste)

Meatballs

  • 1 pound ground beef or turkey
  • 1/2 cup breadcrumbs (or gluten-free breadcrumbs for GF option)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • Salt and pepper, to taste
  • Optional herbs: parsley, basil, thyme, oregano, or rosemary, finely chopped (about 1-2 tbsp)
  • Optional: crushed red pepper flakes or diced jalapeños for spice (to taste)

Sauce and Cheese

  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Additional grated Parmesan cheese for topping (about 1/4 cup)

Optional

  • Olive oil for drizzling or cooking meatballs

Instructions

  1. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast at 400°F (204°C) for about 40 minutes, or until the flesh is tender. Once cooked, use a fork to scrape out the squash strands, resembling spaghetti noodles.
  2. Make the Meatballs: In a bowl, gently combine ground meat, breadcrumbs, grated Parmesan, egg, salt, pepper, and chosen herbs. Mix just enough to combine without overworking the mixture. Shape into small walnut-sized meatballs for even cooking and juiciness.
  3. Cook the Meatballs: Pan-sear the meatballs in a skillet over medium heat or bake them until they develop a golden brown crust and are fully cooked through. This browning enhances flavor and texture.
  4. Assemble the Casserole: In a casserole dish, toss the roasted spaghetti squash strands with marinara sauce until evenly coated. Nestle the cooked meatballs throughout the squash mixture. Sprinkle shredded mozzarella and extra Parmesan over the top.
  5. Bake to Perfection: Bake the assembled casserole at 375°F (190°C) for 20–25 minutes until the cheese is melted, bubbly, and the dish is heated through. Let rest a few minutes before serving to allow flavors to settle and make slicing easier.

Notes

  • Do not overcook the squash — roast just until tender to avoid mushy strands.
  • Use a fork, not a spoon, to scrape out the strands to preserve the light, stringy texture.
  • Mix meatball ingredients gently to prevent dense meatballs.
  • Layer sauce and cheese evenly for consistent flavor and moisture.
  • Let the casserole rest briefly after baking for better texture and serving.
  • You can prepare and cook meatballs ahead of time to save time on assembly day.
  • Freeze casserole before baking for best texture; thaw completely before reheating if frozen after baking.

Nutrition

Keywords: spaghetti squash, meatball casserole, low carb casserole, healthy comfort food, gluten free casserole, easy dinner, family meal

Find it online: https://cherrycooks.com/spaghetti-squash-meatball-casserole/