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Spaghetti Squash Meatball Casserole

Spaghetti Squash Meatball Casserole

Melena
Enjoy the flavors of traditional spaghetti and meatballs with a lighter, nutrient-packed twist. Tender roasted spaghetti squash strands mingle with savory meatballs, rich marinara sauce, and gooey melted cheese, baked together for the ultimate comfort meal. Perfect for family dinners, meal prep, or special occasions, this casserole is hearty, healthy, and delicious.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • Main Ingredients
  • 1 medium spaghetti squash
  • 12 –15 meatballs beef, turkey, chicken, or plant-based
  • 2 cups marinara sauce
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Optional Ingredients
  • Red pepper flakes for a spicy kick
  • Vegetables: spinach mushrooms, bell peppers
  • Fresh parsley or basil for garnish
  • Dairy-free cheese alternatives

Instructions
 

  • Prepare the Spaghetti Squash
  • Preheat oven to 400°F (200°C).
  • Cut squash in half lengthwise and scoop out seeds.
  • Drizzle cut sides with olive oil and season with salt and pepper.
  • Place cut side down on a baking sheet and roast for 30–40 minutes, until tender.
  • Scrape flesh with a fork to create spaghetti-like strands.
  • Cook the Meatballs
  • Bake or pan-fry raw meatballs until fully cooked and lightly browned.
  • Pre-cooked meatballs can be heated briefly before assembly.
  • Assemble the Casserole
  • Spread spaghetti squash strands evenly in a greased baking dish.
  • Layer meatballs on top of the squash.
  • Pour marinara sauce over the squash and meatballs.
  • Sprinkle shredded mozzarella and Parmesan cheese on top.
  • Bake the Casserole
  • Bake at 375°F (190°C) for 20–25 minutes, until cheese is melted and bubbly.
  • Optional: broil 1–2 minutes for a golden, slightly crispy top.
  • Serve
  • Garnish with fresh parsley or basil.
  • Serve with a green salad, garlic bread, or roasted vegetables.

Notes

  • Spaghetti Squash: Choose a firm squash with no soft spots; roasting enhances sweetness.
  • Meatballs: Homemade allows seasoning control; store-bought works fine.
  • Marinara Sauce: Use high-quality sauce for rich flavor or make your own.
  • Vegetables: Add spinach, mushrooms, or bell peppers for extra nutrients.
  • Cheese: Sprinkle evenly; cover with foil if browning too quickly.
  • Storage: Refrigerate leftovers in airtight container for up to 4 days.
  • Freezing: Portion and freeze for 2–3 months; thaw overnight before baking.