Spaghetti (Squash) and Meatballs


Here’s a shout out to the remarkable spaghetti squash!  Packed with vitamins and fiber, low in calories and carbs, spaghetti squash makes a delicious substitute for spaghetti in this recipe. Meatballs smothered in homemade marinara topped with grated Parmesan cheese is the ultimate Italian comfort food!

When I have extra time,I love to make a huge batch of sauce which I freeze in pint jars.  There’s no comparison in taste between this sauce and store bought sauces!  I also like to make large batches of meatballs which I flash freeze on a cookie sheet individually and once frozen solid, I bag them up so they are ready any time I need them.  They’re great for this Spaghetti & Meatballs recipe, a Smashed Meatball Sandwich, Barbeque Meatballs, or served with a brown gravy over mashed potatoes!  Mmm!  I love a versatile, make ahead dish!



  • 1 Large spaghetti squash
  • Oil
  • Salt & pepper

Marinara Sauce:

  • 2 tablespoons oil
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 cup chicken broth
  • 2 large cans (28 ounce) crushed tomatoes
  • Salt and ground pepper to taste
  • Pinch sugar
  • Pinch parsley
  • Pinch basil
  • Pinch red pepper flakes


  • 1 pound ground beef
  • 1/3 cup milk
  • 1/8 teaspoon garlic powder
  • 2/3 cup oatmeal
  • 1 egg
  • 1/3 cup minced onion
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper



Place squash cut sides up in a microwave dish with 1/4 cup water.

Cover with plastic wrap and cook on high for 10-12 minutes depending on size of squash.

Add more cooking time if it isn’t tender.

Let stand covered, for 5 minutes and then scoop out the “spaghetti” and place aside.

Prepare marinara sauce according to directions below.

Prepare meatballs according to the directions below.

Add cooked meatballs to the marinara and simmer about 20 minutes.

Serve over spaghetti or spaghetti squash.

Top with grated Parmesan cheese.


Marinara Sauce:

Heat oil in pan over medium-high heat.

Stir in garlic and onions.

Add in chicken broth cooking until the liquid reduces by half.

Add the crushed tomatoes and stir to combine.

Add salt, pepper, sugar, parsley, basil, and red pepper flakes.

Reduce the heat to low and simmer for 30 minutes.



Mix all meatball ingredients together in large bowl.

Using large muffin scoop or hands, form into meatballs.

Drizzle oil in large skillet.

Cook meatballs until cooked through.

Cooking time will depend on the size of the meatballs.