Baked Spaghetti Squash and Meatballs Recipe

By Staff |


I love spaghetti squash! It’s seriously good with everything. This time I used it just like regular pasta by adding meatballs, marinara, goat cheese, basil and oregano but you could use it as a base for any pasta dish. You could also use it instead of rice or noodles with a stir fry or as a base for Indian curry, the possibilities are endless.

This is a yummy low fat, low carb, and (optionally) meatless meal that will make your heart sing. I promise even the pickiest eaters will love this dish. Kids love that they get to eat right out of the squash “bowl”.

If weight loss is a goal for you this year as it is for so many, this is the perfect dish to satisfy your appetite and taste buds. It’s also a cinch to make! It’s a definite winner, one that I will be making again very soon!

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1 large spaghetti squash
1 cup of marinara sauce
1-2 oz soft chevre style goat cheese
meatballs, I would try to use organic turkey or chicken
a couple sprigs of basil and oregano


Photos: Linda Wagner

  1. Preheat oven to 375 degrees F. Cut squash in half lengthwise. Using a spoon, scoop out the seeds. Place on a baking sheet, cut side down and bake for 30-40 minutes. Take cooked squash out of the oven to cool slightly and turn oven up to 400.
  2. Using a fork, scrape the “spaghetti” strands from the sides of the squash and fluff into strands. Pour marinara sauce over the squash and place your meatballs on top.
  3. Sprinkle goat cheese over sauce and bake until cheese is melted. Sprinkle some fresh basil and oregano on top as a garnish. It looks great served right out of the squash!