Spaghetti Squash and Meatballs

Spaghetti Squash with Meatballs

So, after our last check ups we are trying to change our diets a bit.  We are not making any big changes but trying to substitute brown rice, vegetables and sweet potatoes for white rice, pasta and potatoes two to three days a week.  Not a huge change but this was one of the first meals for us to try.

I have not made a spaghetti squash in at least four years.  I researched the best way to cook it and decided to cook it whole as when I tried to cut it in half it was too difficult.  I puncture the squash at least a dozen times to the center to let the steam out to avoid the exploding spaghetti squash scenarios I read about.  After baking for 45 minutes I cut it in half and continued baking for another 20 minutes.  Once I removed it from the oven using tongs and a pot holder (it is HOT!!!) I removed the seeds then began pulling the squash out to plate.  To me it seemed so simple to cook this way.


Both kids were skeptical at first.  It was poked, prodded and sniffed before it was tasted.  Then they both ended up eating two servings.  Both mentioned that they could still taste the squash but it wasn’t too noticeable with the tomato sauce, freshly grated parmesan cheese and meatballs.

I kept the ingredients for this dish simple by using jarred spaghetti sauce and frozen meatballs.  The taste was not up to my liking but I think with a fresh sauce and homemade meatballs this dish would move up the scale to outstanding.

I am going to try the spaghetti squash in other dishes to see how it fares.  Alfredo sauce and a vegetable sausage ragout are on the menu in the near future.


  • 2 large spaghetti squash
  • 2 jars of your favorite spaghetti sauce
  • 16 oz. frozen meatballs
  • freshly grated parmesan cheese, garnish
  1. Pierce the spaghetti squash about 12 times all around the squash making sure to get all the way to the center.
  2. Place on a baking sheet and bake at 350 degrees for 45 minutes.
  3. Remove the pan from the oven and cut each squash in half.  Return pans to oven to bake for 25 more minutes.
  4. While squash is finishing baking cook meatballs according to package directions.
  5. Heat spaghetti sauce in a sauce pan on the stove top.
  6. When spaghetti sauce is cooked through remove from oven.  Using tongs remove the seeds from the center of the squash.  Then using the tongs and pot holders gently pull the strands of spaghetti squash from the rind and gently place on a plate.
  7. Cover squash with tomato sauce and add meatballs to the plates.  Garnish with freshly grated parmesan and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.