If you've been looking for a way to reduce carbs, eat more gluten-free foods, or just want a fresh alternative to pasta, this spaghetti squash and meatball recipe is for you! Our pasta-loving family needed a change, and this recipe hit the spot perfectly-it's the perfect solution for anyone looking to mix things up without sacrificing flavor.
When squash is in season, we buy it in bulk and get creative with it. In this case, we paired it with large meatballs-mostly as a fun experiment-and it turned out amazing! Sometimes, those kitchen "accidents" and "what ifs" lead to the best, unexpected creations.
This was made with a Traditional Spaghetti Sauce, which we saved and then used for some of our other favorite Italian dishes, like Homemade Pasta with Egg Yolks and Lobster Ravioli.
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Ingredients
This meatball recipe features all the classic flavors with a small twist that makes a big impact. Instead of breadcrumbs or panko, we use pureed oatmeal, making it gluten-free. Depending on the pasta sauce you choose, you can easily make this dish entirely gluten-free if you prefer.
- Spaghetti Squash
- Oatmeal
- Egg
- Salt and Pepper
- Fresh Parsley
- Basil
- Oregano
- Onion Powder
- Garlic Cloves
- Olive Oil
- Beef
- Lamb
- Parmesan Cheese
- Spaghetti Sauce
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 450°F. Cut the squash in half. Chop parsley, mince garlic, and shred parmesan.
- Step 2: Hollow out the center, removing seeds. Place hollow side down onto parchment paper on a baking sheet. Bake for 35 minutes or until fork-tender.
Tim's Tip: Note how the squash is cut in ½. Cutting it this way allows for more spaghetti-like 'noodles'.
- Step 3: Puree oatmeal in a blender or food processor. Should be fine in texture.
- Step 4: In a large mixing bowl, mix together everything except spaghetti sauce: egg, oatmeal, salt, pepper, parsley, basil, oregano, onion powder, garlic, beef, lamb, parmesan cheese, and olive oil.
- Step 5: Make 6 large meatballs OR smaller 1-ounce meatballs if preferred. In a medium stock pot, heat up spaghetti sauce.
- Step 6: In an oiled skillet on medium heat, cook meatballs, rotating them and cooking on every side to brown them. When they are almost done, place them in spaghetti sauce to finish cooking. Cook until done (165°F).
Tim's Tip: If making large meatballs, be sure to use a thermometer to check for doneness throughout.
- Step 7: Once the squash is cooked, remove it from the oven. Using a fork, scrape the inside to reveal 'noodles'.
- Step 8: Place 'noodles' and meatballs in a bowl. Top with more sauce, parmesan cheese, and parsley. Enjoy!
Substitutions for Spaghetti Squash and Meatballs
The purpose of this dish was to make some healthy alternative changes, like using oatmeal instead of bread and lamb instead of pork. Make this dish yours by swapping ingredients that better fit your family and needs. There are always options!
- Oatmeal - If you aren't concerned about limiting gluten, use breadcrumbs or panko.
- Lamb - I never make my meatballs with JUST beef. I typically use pork. If limited to choices, all beef meatballs still taste good. Use what you have!
- Spice - Adding a teaspoon of crushed red pepper to your sauce can bring out a WOW factor. I've been using a lot of Turkish Aleppo lately, and I'm loving that!
Equipment
- Tongs - These are my go-to Tongs 🙂
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
- Meater Plus - Bluetooth and high heat resistant, so you can keep track of your meat's temperature from a distance and never overcook or undercook again!
- Hexclad Pots - <-- 10% off my favorite cookware in the kitchen!
- Mixing Bowls - Priority Chef mixing bowls have a non-slip bottom that I LOVE! Less mess is always best, right?
Storage
Leftovers can be refrigerated in an airtight container up to 4 days.
More Italian
Looking for other recipes like this? Try these:
Recipe
Spaghetti Squash and Meatballs
Ingredients
- 2 Spaghetti Squash
- ½ Cup Oatmeal pureed
- 1 Egg
- 1 ½ teaspoon Salt
- 1 ½ teaspoon Pepper
- 2 teaspoon Parsley fresh and chopped
- 1 ½ teaspoon Basil
- 1 teaspoon Oregano
- 1 teaspoon Onion Powder
- 6 Garlic Cloves minced
- 2 tablespoon Extra Virgin Olive Oil
- 1 lb Ground Beef
- 1 lb Ground Lamb or pork
- ¾ Cup Parmesan Cheese shredded
- 50 oz Gluten Free Spaghetti Sauce
Instructions
- Preheat oven to 350°F. Cut squash in half. Be sure to not cut long ways as the texture will change. Chop parsley, mince garlic and shred parmesan.
- Hollow out center removing seeds. Place hollow side down onto parchment paper on a baking sheet. Bake for 45 minutes or until fork tender.
- Puree oatmeal in a blender or food processor. Should be fine in texture.
- In a large mixing bowl, mix together everything except spaghetti sauce: egg, oatmeal, salt, pepper, parsley, basil, oregano, onion powder, garlic, beef, lamb, parmesan cheese and olive oil.
- Roll into 8 large 4oz meatballs OR smaller 1 ounce meatballs if preferred. In a medium stock pot, heat up spaghetti sauce.
- In an oiled skillet on medium heat, cook meatballs rotating them and cooking on every side to brown them. When they are almost to temp, place them in spaghetti sauce to finish cooking. Cook until done (165°F) internal. You are looking to stew them in the sauce for 30 minutes.
- Once squash is cooked, remove from oven. Using a fork, scrap the inside to reveal 'noodles'.
- Place 'noodles' and meatballs in a bowl. Top with more sauce, parmesan cheese and parsley. Enjoy!
Casey says
I lovvvvve spaghetti squash! These meatballs turned out great and the kids loved the "extra large" ones.