Print

Irresistible Spaghetti Squash Boats with Cheesy Meatballs in 1 Hour

spaghetti squash boats
Print Recipe

Spaghetti squash boats stuffed with Italian meatballs, marinara, and melted cheese for a low-carb, gluten-free dinner.

Ingredients

Scale
  • 1 medium spaghetti squash (about 2½–3 lbs), halved lengthwise and seeds removed
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/4 tsp black pepper
  • 1 1/2 cups marinara sauce (store-bought or homemade)
  • 12–16 fully cooked Italian meatballs (about 1 lb)
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tbsp grated Parmesan (optional)
  • 1 tbsp chopped fresh parsley or basil (optional, for topping)
  • Red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F. Brush spaghetti squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast 35–45 minutes, until fork-tender.
  2. Flip squash halves cut-side up. Use a fork to gently scrape the inside to loosen spaghetti strands while keeping the shell intact.
  3. Spoon marinara into each squash half and mix lightly with the strands. Nestle meatballs into the sauce.
  4. Sprinkle mozzarella (and Parmesan if using) over the top.
  5. Return to oven for 10–12 minutes, until cheese is melted and lightly browned.
  6. Top with parsley/basil and red pepper flakes if desired. Serve hot right in the squash shells.

Notes

  • Use pre-cooked meatballs for a quick meal.
  • Leftovers reheat well in the oven.
  • For extra flavor, add garlic powder or Italian seasoning.

Nutrition

Keywords: spaghetti squash boats, low carb meatball bake, spaghetti squash dinner, marinara mozzarella bake, gluten free weeknight dinner, easy Italian comfort food

Find it online: https://jessicarecipe.com/spaghetti-squash-boats-with-cheesy-meatballs/