Spaghetti Squash and Meatball Bake

Discover a delicious twist on comfort food with Spaghetti Squash and Meatball Bake. This nutritious dish replaces traditional pasta with vibrant spaghetti squash, offering a low-carb and gluten-free option that's perfect for any dietary preference. Bursting with flavor from juicy meatballs, rich marinara sauce, and a cheesy topping, it's a satisfying meal for families or gatherings. Easy to prepare and packed with nutrition, this bake promises to please even the pickiest eaters. Enjoy a hearty, wholesome dinner that transforms healthy eating into a delightful experience.

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Ingredients

1 medium spaghetti squash

1 pound ground beef or ground turkey

1/2 cup breadcrumbs (use gluten-free if necessary)

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, finely chopped

1 egg, lightly beaten

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper to taste

2 cups marinara sauce (store-bought or homemade)

1 1/2 cups shredded mozzarella cheese

Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.

Prepare the Spaghetti Squash:

- Slice the spaghetti squash in half lengthwise with a sharp knife. Remove the seeds with a spoon and discard them.

- Place the squash halves cut side down on a baking sheet lined with parchment paper.

- Bake in the preheated oven for approximately 30-40 minutes, or until the flesh is tender and can be easily shredded into strands with a fork. Allow to cool slightly after baking.

Make the Meatballs:

- In a large mixing bowl, combine the ground beef (or turkey) with the breadcrumbs, grated Parmesan cheese, chopped parsley, beaten egg, minced garlic, onion powder, oregano, and a sprinkle of salt and pepper.

- Mix the ingredients gently until just combined; do not overmix to ensure tender meatballs. Shape the mixture into small meatballs, roughly 1 inch in diameter.

Cook the Meatballs:

- Heat a splash of oil in a large skillet over medium heat. Add the meatballs to the skillet in batches and cook until they are browned all over, about 6-8 minutes. They will finish cooking in the oven, so they don’t need to be fully cooked at this stage.

Prepare the Baking Dish:

- Use a fork to scrape the cooled spaghetti squash meat into a large bowl, creating strands that resemble spaghetti.

- Add 1 cup of marinara sauce to the squash strands and gently mix until well combined.

- Grease a 9x13 inch baking dish, then spread the spaghetti squash mixture evenly across the bottom.

Assemble the Bake:

- Carefully arrange the browned meatballs on top of the spaghetti squash layer.

- Pour the remaining marinara sauce over the meatballs, then sprinkle the shredded mozzarella cheese generously on top.

Bake:

- Cover the baking dish with aluminum foil and place it in the oven. Bake for 20 minutes.

- After 20 minutes, remove the foil and return the dish to the oven to bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

Garnish and Serve:

- Once out of the oven, let the dish cool for a few minutes before serving. If desired, garnish with fresh basil leaves for a burst of color and flavor.

- Serve warm and savor your delightful and hearty Spaghetti Squash and Meatball Bake!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings