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Spaghetti Squash Meatball Casserole

Spaghetti Squash Meatball Casserole
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A wholesome and comforting Spaghetti Squash Meatball Casserole that replaces traditional pasta with tender roasted spaghetti squash strands. This dish combines savory, juicy meatballs, rich marinara sauce, and melted mozzarella cheese for a healthy, family-friendly, low-carb alternative to classic pasta casseroles.

Ingredients

Scale

Vegetables & Produce

  • 1 medium spaghetti squash (about 3–4 lbs), halved and seeds removed
  • 2–3 cloves garlic, minced
  • Fresh basil, oregano, and other herbs, chopped (about 2 tbsp total)
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil, for roasting and sautéing (about 2-3 tbsp)

Meatballs

  • 1 lb ground meat (beef, turkey, or mix)
  • 1/2 cup breadcrumbs (gluten-free if preferred)
  • 1 large egg
  • 1/4 cup grated Parmesan cheese

Sauce & Cheese

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

Instructions

  1. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out all the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 40 minutes or until the flesh is tender. Once cooled slightly, use a fork to shred the flesh into spaghetti-like strands.
  2. Make the Meatball Mixture: In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, minced garlic, chopped herbs, egg, salt, and pepper. Mix everything thoroughly but gently, being careful not to overwork the mixture to keep the meatballs tender.
  3. Form and Cook Meatballs: Shape the mixture into small, even meatballs. Place them on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-20 minutes until browned and cooked through, or alternatively cook in a skillet over medium heat until evenly browned and fully cooked.
  4. Assemble the Casserole: In a baking dish, spread half of the shredded spaghetti squash strands evenly. Layer with half of the marinara sauce, then arrange the cooked meatballs evenly on top. Add the remaining spaghetti squash, followed by the rest of the marinara sauce. Finish by sprinkling shredded mozzarella and extra grated Parmesan cheese 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 golden brown. Allow the casserole to rest for a few minutes before serving to let flavors meld and make slicing easier.

Notes

  • Choose smaller spaghetti squash for a sweeter and more tender result.
  • Do not overmix the meatball mixture to keep meatballs juicy and tender.
  • Roast and shred the spaghetti squash a day ahead to save time during preparation.
  • Use fresh herbs to significantly elevate the flavor compared to dried herbs.
  • Let the casserole rest a few minutes after baking to enhance flavors and ease serving.

Nutrition

Keywords: spaghetti squash casserole, meatball casserole, low carb casserole, healthy comfort food, gluten free casserole

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