|Baked Spaghetti Squash and Meatballs|

Ok someone once told me that a great substitute for noodles was spaghetti squash… they were lying. BUT, I’m not lying when I say this is the best and only way you should be eating spaghetti squash!

It’s twice baked and you can prep it all ahead of time! The homemade meatballs are super delicious, flavorful and easy to prep before hand.

It has taken awhile for me to lock down a spaghetti squash recipe I thoroughly enjoy. Many times in the past I have just sort of made it and ate it because well, vegetables are good for you… but luckily those days are OVER!

You can always use pre made meatballs or frozen meatballs but with how easy and delicious these ones are I would encourage you to give them a try! What’s a spaghetti night without French Bread? Click here for the BEST French Bread you will ever eat!

If you make this recipe please make sure to leave a comment! I love hearing from you! It honesty brings me so much joy to see my recipes in your kitchens!

Ingredients

For Spaghetti Squash

• 1 spaghetti squash
• 1 Tbsp olive oil divided (1/2 Tbsp and 1/2 Tbsp)
• 1/2 tsp garlic powder divided 1/4 tsp and 1/4 tsp
• Salt and pepper to taste
• 1 cup marinara sauce
• 1/2 tsp basil
• 1/2 tsp oregano

For Meatballs

• 1 lb ground beef
• 1 egg
• 1 cup shredded mozzarella or cheddar cheese whichever you prefer or have on hand
• 1/2 cup grated parmesan cheese
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 cup marinara sauce
• About 1/2 cup shredded cheese of your choice for topping meatballs

Instructions

1. Preheat oven to 400 degrees. Prep an 8×11 baking dish with nonstick spray.
2. Starting with the meatballs place 1 lb ground beef, 1 egg, 1 cup shredded cheese, 1/2 cup grated parmesan cheese, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp basil and 1/2 tsp oregano in a bowl. (You are saving the 1 cup marinara sauce and 1/2 cup cheese for later)
3. Using your hands mix everything together. Once fully mixed start forming your meatballs into the size of about a golf ball. You don’t want them too large or they will take a long time to bake. Place meatballs in prepped baking dish. (Here you can place them in the fridge to bake later that night or to bake the next day or you can bake them same day)
4. Moving on to the spaghetti squash, start by cutting the squash long ways (hotdog style) in half.
5. Drizzle each one (on the inside) with 1/2 Tbsp olive oil. Then season each one with 1/4 tsp garlic powder and salt and pepper. Place face down into a glass 9×11 baking dish.
6. Place both your spaghetti squash and your meatballs into the oven. I place mine on the same rack, side by side.
7. Bake for 30 minutes then place 1 cup marinara sauce and about 1/2 cup shredded cheese on top of the meatballs. PULL OUT YOUR SPAGHETTI SQUASH NOW.
8. Cook meatballs an additional 10 minutes. Make sure the inside of your meatballs reach the temp of 165 degrees.
9. While your meatballs continue to cook, shred your spaghetti squash, using a fork, into a strainer. This allows any extra water to drain out.
10. Once both sides of the squash have been shredded place it all into a medium size bowl. Add in 1 cup marinara, 1/2 tsp basil and a 1/2 tsp oregano. Mix until the spaghetti squash is fully covered.
11. Take your meatballs out of the oven. Scoop your “spaghetti squash noodles” back into the shells of the squash or back into the glass baking dish used to bake the squash. Place your meatballs on top the “noodles” and place back in the oven an additional 5 minutes.
12. Take out of oven and ENJOY! Make my homemade French Bread as the perfect side!

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Let me know you made these by tagging me on Instagram @plantpraypick

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