Spaghetti Squash with Meatballs

Spaghetti Squash with Italian Meatballs & Creamy Tomato Sauce in vintage tin.

Roasted spaghetti squash with Italian beef meatballs and creamy homemade tomato basil sauce.



Spaghetti Squash:

  • 2 medium spaghetti squashes*

Creamy Tomato Sauce:

  • 1 tablespoon olive oil
  • ½ medium yellow or white onion, peeled and diced
  • 2-3 cloves garlic, peeled and minced
  • 1 tablespoon Italian seasoning
  • ½ tablespoon dried oregano leaves
  • 1 (32-ounce) can whole San Marzano tomatoes
  • ¼ cup fresh basil leaves
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 ½ teaspoons granulated sugar
  • 2-ounces (about ¼ cup) cream cheese

Italian Meatballs:

  • ½-pound lean ground beef
  • ½-pound ground Italian sausage or ground pork
  • 2 large eggs
  • ½ cup Panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan
  • 1 tablespoon Dijon mustard
  • ½ tablespoon dried oregano leaves
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper


  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup flat-leaf Italian parsley, chopped


For the spaghetti squash:

  1. Slice the spaghetti squash in half and scoop out the seeds. Place face-down in a baking dish. Pour ½ cup water into the dish. Microwave on high 10-12 minutes, or until fork-tender or bake at 400 degrees for 45-60 minutes, or until fork-tender. 
  2. Let slightly cool, then use a fork to loosen strands of squash.  For serving, leave squash strands in the shell or remove and place in bowls.

For the tomato sauce:

  1. Heat the olive oil in a Dutch oven or high-sided pan to medium-low heat. Add the onion and sauté 6-7 minutes or until soft. Stir in the garlic, Italian seasoning and oregano.
  2. Add the tomatoes and fresh basil and bring to a simmer. Crush the tomatoes with a wooden spoon, then let simmer 10-15 minutes. Stir in the salt and black pepper.
  3. Use an immersion blender to puree the sauce until very smooth, or transfer mixture to a blender and puree until very smooth. 
  4. Stir in the sugar and cream cheese until cream cheese is melted. Taste and adjust seasoning, if necessary.

For the meatballs:

  1. Preheat the oven to 375 degrees. Fit a baking sheet with a wire rack and coat with cooking spray.
  2. Place all the ingredients into a large bowl and mix with your hands until ingredients are thoroughly combined.
  3. Form into 2-inch meatballs and place on the prepared rack. Bake 17-20 minutes or until meatballs are set and internal temperature reaches 155 degrees.

To serve:

  1. Serve spaghetti squash with meatballs and creamy tomato sauce, and garnish with chopped parsley and Parmesan cheese.


Cooking Tip: The spaghetti squash can be cooked in the oven @ 400 degrees for about an hour, or until fork tender.


Keywords: easy, healthy, fall, seasonal, family friendly, kid-friendly, low carb