Spaghetti Squash
Casserole with Meatballs
Think spaghetti and meatballs — reimagined as a hearty baked casserole without a single strand of pasta. Roasted spaghetti squash forms the base, topped with herb-packed meatballs, a light marinara, and melted mozzarella medallions. A showstopper dinner that's completely on plan.
- Spaghetti Squash
- 1 medium spaghetti squash
- — non-stick cooking spray
- — salt & black pepper, to taste
- Meatballs
- 1 lb 93% lean ground beef
- ½ lb turkey sausage, casings removed
- 5 stalks celery, finely minced
- 1 medium red onion, finely diced
- 3 cloves garlic, minced
- ¼ cup fresh Italian parsley, chopped
- ½ cup Parmesan cheese, grated
- 2 egg whites
- 1 tsp Italian seasoning
- — salt & black pepper, to taste
- Assembly
- 1 jar marinara sauce of your choice
- 8 fresh mozzarella medallions
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1
Roast the spaghetti squash
Preheat oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Spray the cut sides with cooking spray and season with salt and pepper. Place cut-side down on a foil-lined baking sheet and roast for 35–40 minutes until tender and a fork easily pierces the skin. Remove and let cool slightly.
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2
Mix the meatballs
While the squash roasts, combine the ground beef, turkey sausage, celery, onion, garlic, parsley, Parmesan, egg whites, Italian seasoning, salt, and pepper in a large bowl. Mix with your hands until well combined — don't overwork or the meatballs will be tough.
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3
Form & brown the meatballs
Roll the meat mixture into 1½-inch meatballs. Heat a large oven-safe skillet over medium-high heat and lightly coat with cooking spray. Brown the meatballs in batches for 2–3 minutes per side until golden on the outside — they don't need to be cooked through at this stage.
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4
Scrape the squash
Reduce oven temperature to 375°F. Use a fork to scrape the roasted spaghetti squash into strands and spread them evenly across the bottom of a large baking dish. Season lightly with salt and pepper.
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5
Layer the casserole
Pour the marinara sauce evenly over the spaghetti squash and stir gently to coat. Nestle the browned meatballs into the sauce, pressing them in slightly so they sit in the marinara rather than on top of it.
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6
Top with mozzarella & bake
Place one mozzarella medallion on top of each meatball. Cover the dish loosely with foil and bake at 375°F for 15 minutes. Remove the foil and bake for a further 5 minutes until the mozzarella is melted and the sauce is bubbling.
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7
Rest & serve
Let the casserole rest for 5 minutes before serving. Finish with a sprinkle of fresh parsley and extra Parmesan if desired.
- Roast cut-side down: Placing the squash cut-side down on the baking sheet steams it from the inside and gives you more tender, easily separated strands.
- Brown the meatballs first: Taking the extra step to sear the meatballs before baking gives them a golden crust, better texture, and seals in the flavor — it makes a noticeable difference.
- Pat the squash dry: After scraping, blot the strands with a paper towel to remove any excess moisture so the casserole doesn't get watery.
- Make it ahead: Assemble the casserole the night before, cover, and refrigerate. Add 10 extra minutes to the covered bake time when cooking straight from the fridge.
- Leftovers: This reheats beautifully in the oven at 350°F for 15 minutes or in the microwave. Store covered in the fridge for up to 4 days.