This Spaghetti Squash and Meatballs recipe is crafted with a rich, homemade-style marinara sauce and is bursting with delicious flavor. This low-carb, keto-friendly meal is ideally suited for satisfying weeknight dinners and serves as an excellent way to effortlessly incorporate more nutritious vegetables into your diet.

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This post was originally published in 2018 and has since been extensively updated and refined to provide the most current information, enhanced recipe details, and improved clarity.

As the cooler seasons usher in, our cravings often turn towards comforting, hearty meals. This is precisely when winter vegetables like spaghetti squash truly shine, offering an incredible opportunity to enjoy a delightful pasta-like dish without the high carbohydrate content of traditional wheat pasta. It’s a game-changer for anyone embracing a low-carb, ketogenic, or gluten-free lifestyle, allowing you to indulge in familiar flavors in a healthier way.

A common question arises: “Does spaghetti squash truly taste like pasta?” While it doesn’t precisely replicate the taste of traditional pasta, its mild, subtly sweet flavor and unique strand-like texture make it an exceptional canvas for robust sauces and seasonings. In my experience, the texture of spaghetti squash is far more reminiscent of conventional pasta than many other vegetable noodle alternatives, such as zucchini noodles. This characteristic allows it to beautifully absorb the rich flavors of a marinara sauce and complement savory meatballs, creating a genuinely satisfying and cohesive meal experience.

The Appeal of Spaghetti Squash: A Healthy Pasta Alternative

Spaghetti squash has rapidly gained popularity as a remarkably versatile and healthy alternative to traditional pasta, particularly for those who are conscious of their carbohydrate intake. Its unique internal structure, which transforms into delightful spaghetti-like strands when cooked, makes it an excellent, low-glycemic base for a myriad of sauces and flavors. Unlike some other vegetable noodles, which can sometimes become overly soft or watery, spaghetti squash offers a more substantial bite that holds up wonderfully to hearty, robust ingredients such such as savory meatballs and a rich marinara sauce. It’s not merely a low-carb choice; it’s also an exceptional source of essential vitamins, vital minerals, and dietary fiber, all of which contribute significantly to a well-rounded and deeply nutritious meal.

Choosing the Best Meat for Your Meatballs

The foundation of truly excellent, succulent meatballs lies in selecting the right kind of meat. While you possess considerable flexibility in your choice, aiming for an optimal balance of robust flavor and desirable texture is paramount. Leaner options such as ground turkey or very lean ground beef can certainly be employed, offering a lighter alternative. However, for meatballs that are supremely moist, exceptionally flavorful, and maintain their perfect spherical shape beautifully throughout the cooking process, ground chuck beef is typically the most recommended choice. The slightly higher fat content inherent in ground chuck (ideally with an 80/20 lean-to-fat ratio) not only contributes profoundly to a richer, more satisfying taste but also plays a crucial role in ensuring the meatballs remain tender, preventing them from becoming dry or crumbly as they cook. Should you desire an even deeper, more complex flavor profile, consider incorporating a strategic blend of meats, perhaps using half ground chuck and half ground pork. This thoughtful combination introduces an extra layer of savory depth and culinary nuance that truly elevates the entire dish.

Secrets to Perfect Meatballs That Don’t Fall Apart

Crafting meatballs that are consistently tender, delightfully juicy, and perfectly formed without crumbling requires a nuanced approach and a few key techniques. The most frequent culprit behind dry, tough, and disintegrating meatballs is the mistake of overworking the meat mixture. Here’s a detailed guide to achieving culinary perfection:

• Gentle Mixing is Absolutely Essential: I cannot emphasize enough the importance of using your hands to thoroughly mix the ingredients. Your hands afford a significantly gentler and more tactile touch compared to using a spatula or spoon, making it considerably easier to discern precisely when the ingredients are just combined without inadvertently compacting or toughening the meat.
• Combine Just Until Integrated: The goal is to mix only until the finely chopped onions, minced garlic, beaten egg, Italian seasoning, and shredded Parmesan cheese are evenly distributed throughout the ground meat. As soon as all components appear uniformly mixed and cohesive, cease mixing immediately. Any further agitation will prematurely develop the proteins within the meat, leading to an undesirably dense, rubbery, and tough texture that makes the meatballs significantly more prone to falling apart during cooking.
• The Crucial Role of Binders: Key ingredients such as a lightly beaten egg and grated or shredded Parmesan cheese function as indispensable binders within the meatball mixture. The egg effectively helps to emulsify the ingredients and acts as a natural adhesive, holding everything together, while the cheese contributes not only a delicious savory flavor but also provides additional structural cohesion. Ensure these binders are thoroughly, yet gently, incorporated into the mixture.
• Optimal Fat Content for Stability: As previously highlighted, utilizing ground meat with a slightly higher fat content, such as ground chuck (80/20), naturally aids in keeping the meatballs intact and helps them to retain their vital moisture throughout the cooking process. The fat renders, creating internal lubrication that prevents dryness and maintains tenderness.

By diligently adhering to these straightforward yet highly effective guidelines, you will consistently be able to create meatballs that are not only profoundly delicious but also robustly maintain their integrity, transitioning beautifully from your cooking vessel to the serving plate.

Spaghetti Squash and the Keto Diet

For individuals meticulously adhering to a ketogenic lifestyle, the query, “Is squash suitable for keto?” is a frequently posed and entirely valid concern. When specifically referring to spaghetti squash, the answer is an emphatic and resounding absolutely! Spaghetti squash stands out as a truly fantastic low-carb vegetable, making it an exemplary choice for diligently keeping your daily macronutrient intake in precise check. A single, generous cup of cooked spaghetti squash contains approximately 5.5 net carbohydrates, which is an astonishingly low figure, especially when contrasted with the significantly higher carb counts of traditional pasta. When thoughtfully paired with other unequivocally low-carb ingredients, such as our intensely flavorful homemade-style meatballs and a meticulously sugar-free marinara sauce, it effortlessly transforms into the quintessential macro-friendly meal that will not, under any circumstances, disrupt your state of ketosis. It graciously allows you to fully savor the comforting, familiar experience of a hearty pasta dish, completely devoid of any guilt or the typical carbohydrate overload.

Nutritional Benefits of Spaghetti Squash

Beyond its undeniable appeal as a low-carb alternative, spaghetti squash is a veritable powerhouse of essential nutrients, positioning it as an incredibly healthy and valuable addition to virtually any dietary regimen. In a direct comparison to an equivalent serving of traditional wheat pasta, spaghetti squash can dramatically reduce your caloric intake by approximately 80 calories and astonishingly lower your carbohydrate consumption by a remarkable 31 grams per serving. However, its comprehensive health benefits extend far beyond mere calorie and carbohydrate reduction.

Spaghetti squash is generously rich in several crucial vitamins and minerals, including a significant amount of Vitamin C, a healthy dose of Vitamin B6, niacin, thiamin, and pantothenic acid. Furthermore, it serves as an excellent source of manganese, potassium, and, critically, dietary fiber. The abundant fiber content is particularly beneficial for promoting optimal digestive health, aiding in the maintenance of regularity and significantly contributing to a prolonged feeling of fullness and satisfaction, which can be immensely helpful in effective weight management. Its natural antioxidant properties are vital in combating oxidative stress within the body, while its naturally low glycemic index assists in stabilizing healthy blood sugar levels. Thoughtfully incorporating spaghetti squash into your regular meals is a truly delicious, intelligent, and highly effective strategy to significantly boost your nutrient intake and robustly support your overall health and well-being.

Crafting the Perfect Marinara Sauce

The marinara sauce is, without any doubt, the undeniable heart and soul of any exceptional spaghetti and meatballs dish. For a successful low-carb rendition, the meticulous selection or thoughtful creation of the right sauce is of paramount importance. It’s a critical step that significantly influences the overall health and flavor profile of your meal. Many commercially available, store-bought marinara sauces can, surprisingly, be exceedingly high in hidden added sugars, which can very quickly and dramatically negate the carefully planned low-carb benefits of substituting traditional pasta with spaghetti squash. This is precisely why it is absolutely crucial to exercise vigilance and scrutinize ingredient labels when choosing your sauce.

My absolute top recommendation for a premium, low-carb spaghetti sauce brand is unequivocally Rao’s Homemade Marinara Sauce. It distinctly sets itself apart from competitors because it is meticulously crafted with only all-natural, exceptionally high-quality ingredients and, crucially, contains no added sugar whatsoever. This makes it an ideal and highly trustworthy choice for strict keto and general low-carb diets. For your convenience, you can easily purchase it here on Amazon.

Alternatively, if you prefer complete control over the ingredients and flavor nuances, making your own homemade marinara sauce is an incredibly rewarding endeavor. A delightfully simple yet profoundly flavorful homemade sauce can be effortlessly created using high-quality canned crushed tomatoes (always double-check for no added sugars), fresh aromatic garlic, finely diced onions, rich olive oil, and a blend of classic Italian herbs. Gently simmering these carefully selected ingredients together for an extended period allows their distinct flavors to meld beautifully and intensify, ultimately creating a vibrant, robust, and exquisitely balanced sauce that flawlessly complements the mild sweetness of the spaghetti squash and the savory richness of the meatballs.

Mastering Spaghetti Squash Cooking Methods

Preparing spaghetti squash to achieve perfectly cooked, tender strands is simpler than you might initially imagine, and there are several highly effective methods available to suit various preferences and kitchen equipment. While my personal favorite method for both speed and consistent results is utilizing the Instant Pot, both the microwave and a traditional oven also serve as excellent and reliable options.

Before You Cook: Essential Preparation

Regardless of which cooking method you ultimately choose, proper initial preparation of the spaghetti squash is absolutely critical for optimal results. Spaghetti squash can be quite tough and challenging to cut when it’s raw, so always ensure you are using a very sharp, sturdy chef’s knife. For the desirable long, uniform, pasta-like strands, it is crucial to cut the squash crosswise (perpendicular to its length), rather than lengthwise. Cutting the squash lengthwise will, unfortunately, result in significantly shorter, more fragmented strands. Once the squash is safely cut, diligently scoop out all the seeds and any stringy bits from the center cavity before proceeding to cook.

Instant Pot Method (My Favorite!)

This method is renowned for its incredible efficiency and consistency, yielding perfectly tender squash in just 15 minutes of active cooking time.

1. Prep the Pot: Carefully place the trivet (the steaming rack that typically comes with your Instant Pot) into the bottom of the inner pot. Pour 1 cup of water into the pot.
2. Cook the Squash: Gently place the prepared spaghetti squash halves (either cut-side up or down, both orientations work effectively) onto the trivet. Securely close the Instant Pot lid, ensure the venting knob is set to the sealing position, and cook on Manual (or Pressure Cook) at High Pressure for 15 minutes.
3. Release Pressure: Once the cooking cycle is completely finished, perform a quick release of the steam by carefully turning the venting knob to the venting position until all pressure is released.
4. Rest & Shred: Carefully remove the cooked squash from the Instant Pot and allow it to rest undisturbed for approximately 10 minutes before handling. This brief cooling period helps the strands to slightly firm up. Use a sturdy fork to gently scrape out the beautiful spaghetti-like strands from the squash halves.

Microwave Method (Quickest Option)

For a truly rapid cooking solution, your microwave is an invaluable tool. This method typically takes around 15 minutes in total, although the exact time may vary slightly depending on your microwave’s specific wattage.

1. Prep the Squash: Pierce the entire, uncut squash several times all over its surface with a sharp fork or knife. This crucial step prevents steam buildup and potential bursting during cooking.
2. Cook: Place the whole, pierced squash in the microwave (preferably on a microwave-safe plate to catch any drips) and cook on medium-high power for 5 minutes. Carefully remove, flip the squash over, and continue cooking for another 5 minutes. Repeat this process, flipping every 5 minutes, until the squash feels tender when pierced. The total cook time is typically around 15 minutes.
3. Rest & Cut: Remove the cooked squash from the microwave and allow it to rest for a full 10 minutes. Then, carefully cut it crosswise, scoop out the seeds, and proceed to shred the cooked strands with a fork.

Oven Method (Classic Roasting)

Roasting spaghetti squash in the oven imparts a subtly richer, slightly caramelized flavor, though it does require a bit more time compared to the other methods.

1. Preheat: Preheat your oven to a precise 425 degrees Fahrenheit (220 degrees Celsius).
2. Prep the Squash: Make several strategic cuts or puncture marks all around the spaghetti squash with a knife. Line a large baking sheet with aluminum foil or a reusable silicone baking mat for easy cleanup. Place the prepared spaghetti squash halves (cut-side down works exceptionally well for retaining moisture) onto the sheet pan.
3. Bake: Bake in the preheated oven for 20 minutes. Subsequently, carefully flip the squash halves over and continue baking for an additional 20 minutes, or until the squash is perfectly tender when gently pierced with a fork.
4. Rest & Shred: Remove the squash from the oven and allow it to rest for 10 minutes before handling. Once slightly cooled, cut it crosswise and diligently shred the tender strands using a fork.

For a more comprehensive visual guide on precisely how to cut spaghetti squash to consistently achieve those coveted long, beautiful “noodles,” you might find this helpful post on How to Cut Spaghetti Squash Crosswise particularly useful.

Repurposing Spaghetti Squash Seeds: A Tasty Snack

When you meticulously scoop out the seeds from your spaghetti squash, resist the immediate urge to discard them! Much like their pumpkin counterparts, spaghetti squash seeds are entirely edible and can be transformed into a surprisingly delicious, crunchy, and nutritious snack through roasting. While I must admit I’m not always the most “crafty” individual in the kitchen and occasionally simply toss them, roasting these seeds is a fantastic and satisfying way to minimize food waste and savor yet another delightful part of this incredibly versatile vegetable. They offer a distinct, slightly nutty flavor and a wonderfully satisfying crunch, making them perfect for guilt-free snacking or as a flavorful topping for vibrant salads or comforting soups.

How to Roast Spaghetti Squash Seeds:

1. Thoroughly Clean: Rinse the scooped-out seeds thoroughly under cold running water to meticulously remove any clinging squash flesh or stringy bits. Subsequently, pat them as dry as possible using clean paper towels.
2. Season to Perfection: In a medium bowl, gently toss the thoroughly dried seeds with a small amount of high-quality olive oil (approximately 1 teaspoon per cup of seeds), a pinch of sea salt, and any desired seasonings. Popular and flavorful options include savory garlic powder, smoky paprika, a kick of chili powder, or even a delightful dash of cinnamon and a hint of sugar for a sweet and savory twist.
3. Bake Until Golden: Spread the uniformly seasoned seeds in a single, even layer on a prepared baking sheet. Roast them in a preheated oven at 300°F (150°C) for approximately 15-20 minutes, ensuring you stir them halfway through the baking process, until they achieve a beautiful golden-brown color and a satisfying crisp texture. Keep a very close eye on them during the final minutes, as they can transition from perfectly roasted to burnt quite rapidly.
4. Cool and Enjoy: Allow the roasted seeds to cool completely on the baking sheet. As they cool, they will further crisp up, enhancing their enjoyable texture. Once cooled, they are ready to be savored!

For more detailed step-by-step instructions and an array of creative seasoning ideas, you can refer to this comprehensive guide on How to Roast Squash Seeds.

Freezer-Friendly Tips for Meal Prep

This delectable Spaghetti Squash and Meatballs recipe is exceptionally freezer-friendly, positioning it as an outstanding candidate for proactive meal prepping. Having a healthy, flavorful, and low-carb meal conveniently ready to go in your freezer can prove to be an invaluable lifesaver on particularly busy weeknights or whenever you need a quick, nutritious option. I have personally tested and perfected two distinct methods for freezing this dish, and I can confidently report that both approaches yield consistently fantastic results:

• Freezing Components Separately: One highly effective strategy is to freeze the cooked spaghetti squash strands and the meatballs with marinara sauce in entirely separate, airtight containers. This method offers unparalleled flexibility, allowing you the freedom to combine them fresh when you are ready to prepare and enjoy your meal. The spaghetti squash, when frozen separately, tends to maintain a slightly firmer and more desirable texture upon reheating. Critically, ensure that the squash strands are thoroughly dried with paper towels before freezing to meticulously prevent the formation of excessive ice crystals, which can negatively impact texture.
• Freezing Assembled Dishes: Alternatively, for ultimate convenience, you can choose to combine the spaghetti squash, meatballs, and marinara sauce and freeze them together in individual, portion-sized, freezer-safe containers. This creates incredibly convenient, grab-and-reheat meals that are perfect for quick lunches or dinners.

Best Practices for Freezing and Reheating for Optimal Quality:

• Cool Completely Before Freezing: Always allow all cooked components to cool completely to room temperature before transferring them to the freezer. Freezing hot food can inadvertently lower the overall temperature of your freezer, potentially affecting the quality and safety of other stored items.
• Utilize Airtight Containers: To effectively prevent dreaded freezer burn, use only high-quality airtight, freezer-safe containers or heavy-duty, specifically designed freezer bags. If employing freezer bags, ensure you meticulously remove as much air as humanly possible before sealing.
• Smart Portion Control: Freeze your meals in individual portions or in family-sized quantities that are most convenient and appropriate for your specific needs, facilitating easy access and reducing waste.
• Gentle Reheating Techniques: To reheat, ideally thaw the frozen meal overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally to ensure even heating, or in the microwave until it is thoroughly heated through. If reheating directly from frozen, it’s often beneficial to add a small splash of water or low-carb broth to the sauce to prevent it from becoming dry or overly thick during the reheating process.

Both freezing methods consistently result in a delicious, incredibly convenient, and satisfying meal that retains its wonderful flavor and texture even after being frozen and reheated.

Explore More Low-Carb Pasta Alternatives

If you’re thoroughly enjoying your journey into the expansive world of low-carb living and appreciating the remarkable versatility of spaghetti squash, you’ll be absolutely delighted to discover an array of other equally delicious and innovative “pasta” alternatives. These meticulously crafted recipes empower you to savor comforting, pasta-inspired dishes with all the flavor and none of the guilt, effectively keeping your carbohydrate intake low:

• Keto Seafood Lasagna: A rich, creamy, and indulgent seafood delight, masterfully reimagined for strict low-carb diets without compromising on flavor or satisfaction.
• Easy Spaghetti Squash Alfredo: Immerse yourself in the luxurious indulgence of a creamy, velvety Alfredo sauce, perfectly paired with tender, delicate spaghetti squash strands for a truly comforting meal.
• Low Carb Creamy Garlic Shrimp Alfredo with Zucchini Noodles: A lightning-fast and exceptionally flavorful dish featuring succulent, perfectly cooked shrimp and vibrant, crisp zucchini noodles, bathed in a rich garlic Alfredo sauce.
• Simple Zucchini Au Gratin: A comforting and hearty side dish or a light, satisfying meal that elegantly elevates humble zucchini with a rich, cheesy, and beautifully baked finish.
• Zesty Cajun Shrimp Pasta: A spicy, aromatic, and incredibly satisfying meal, easily adaptable to various low-carb pasta alternatives to deliver that irresistible Cajun kick.
• Keto Zucchini Noodle Pasta Salad: A refreshing, light, and incredibly healthy twist on classic pasta salad, making it absolutely perfect for picnics, light lunches, or a vibrant side dish.

These thoughtfully curated recipes collectively offer boundless possibilities for continuing to enjoy your most cherished “pasta” dishes, all while meticulously maintaining your low-carb goals and ensuring your meals remain both flavorful and supremely nutritious.

Spaghetti Squash and Meatballs Recipe

Yield:
5 servings

Prep Time:
15 minutes

Cook Time:
35 minutes

Spaghetti Squash Rest Time:
10 minutes

Total Time:
60 minutes

This ultimate low-carb Spaghetti Squash and Meatballs recipe brings together perfectly cooked spaghetti squash strands with tender, intensely flavorful meatballs and a rich, sugar-free marinara sauce. It’s an ideal, nutritious, and incredibly satisfying meal for any weeknight, proving unequivocally that healthy eating can be profoundly delicious.

Ingredients List

• 1 whole spaghetti squash, approximately 3 pounds
• 1 pound ground chuck beef (80/20 fat ratio recommended for juicy meatballs; or use ½ pound ground pork and ½ ground chuck for enhanced flavor and depth)
• ¼ cup finely chopped yellow onion
• 2-3 cloves garlic, freshly minced
• ¼ cup shredded Parmesan cheese, plus additional for serving and garnish
• 1 ½ teaspoons Italian Seasoning (meticulously check label for no added sugars if adhering to strict keto guidelines)
• 1 large egg, lightly beaten to act as a binder
• Salt and freshly ground black pepper, generously to taste
• 2 cups Rao’s Marinara Sauce (or your unequivocally favorite sugar-free brand for keto compatibility)
• Fresh chopped parsley (optional, for a vibrant and aromatic garnish)

Step-by-Step Instructions

Preparing the Spaghetti Squash (Choose your preferred cooking method below):

Microwave Method:

1. Using a very sharp, sturdy knife, carefully make several deep cuts or puncture numerous holes all around the exterior surface of the entire spaghetti squash. This essential step prevents steam buildup and potential bursting.
2. Place the prepared squash in the microwave (on a microwave-safe plate to contain any moisture) and cook on medium-high power for an initial 5 minutes.
3. Carefully remove from the microwave (using oven mitts if hot), cautiously flip the squash over, and cook for an additional 5 minutes. Repeat this process of cooking and flipping until the squash feels tender when gently pierced with a fork. The total cooking time will typically accumulate to approximately 15 minutes, depending on your microwave’s wattage.
4. Remove the cooked squash from the microwave and allow it to rest undisturbed for a crucial 10 minutes before attempting to handle or cut it. This allows residual heat to finish cooking and the squash to cool slightly.
5. Once slightly cooled, carefully cut the spaghetti squash crosswise (horizontally, perpendicular to its length) to yield significantly longer, more desirable “noodles,” rather than cutting it lengthwise.
6. Diligently scoop out and discard all the seeds and any stringy, fibrous flesh from the center cavity of each squash half.
7. Using a sturdy fork, gently scrape the cooked squash flesh from the inner walls to create distinct spaghetti-like strands. Transfer these beautiful strands to a clean bowl.
8. To prevent a watery or diluted final dish, use clean paper towels to gently blot and meticulously remove any excess water or moisture from the spaghetti squash strands. This step is absolutely crucial for achieving the best possible texture and concentrated flavor.

Instant Pot Method:

1. Place the trivet (the steaming rack that typically accompanies your Instant Pot) into the bottom of the Instant Pot’s inner pot.
2. Add 1 cup of fresh water to the Instant Pot.
3. Carefully place the whole (or strategically halved, if preferred) spaghetti squash onto the trivet.
4. Securely close the Instant Pot lid, meticulously ensuring the venting knob is precisely set to the “Sealing” position. Cook on “Manual” (or “Pressure Cook”) at “High Pressure” for an exact duration of 15 minutes.
5. Once the cooking cycle is completely finished, perform a quick release of the steam by carefully and cautiously turning the venting knob to the “Venting” position until all internal pressure is fully dissipated.
6. Remove the cooked squash from the Instant Pot and allow it to rest undisturbed for 10 minutes before attempting to handle or cut it.
7. Cut the spaghetti squash crosswise, scoop out the seeds and stringy flesh, and then diligently shred the tender strands with a fork.
8. Blot the resulting squash strands thoroughly with paper towels to eliminate any excess moisture, ensuring a superior texture.

Oven Method:

1. Preheat your oven to a precise 425 degrees Fahrenheit (220°C).
2. Carefully make several deep cuts or puncture numerous holes all around the exterior surface of the spaghetti squash with a sharp knife.
3. Line a large baking sheet with aluminum foil or a reusable silicone baking mat for convenient and easy cleanup. Place the whole spaghetti squash onto the prepared baking sheet.
4. Bake in the preheated oven for 20 minutes. Following this, carefully flip the squash over and continue baking for an additional 20 minutes, or until it is perfectly tender when gently pierced with a fork.
5. Remove the squash from the oven and allow it to rest undisturbed for 10 minutes before handling or cutting.
6. Cut the spaghetti squash crosswise, scoop out the seeds and stringy flesh, and then diligently shred the tender strands with a fork.
7. Blot the resulting squash strands thoroughly with paper towels to eliminate any excess moisture, crucial for the best dish.

Preparing the Meatballs and Marinara:

1. Preheat your oven to a precise 400 degrees Fahrenheit (200°C) for baking the meatballs.
2. In a large, clean mixing bowl, add the ground beef. Use a large spoon or, preferably, your clean hands to gently break down the beef, ensuring it is loose.
3. Add in the finely chopped onions, freshly minced garlic, the lightly beaten egg, Italian Seasoning, ¼ cup of shredded Parmesan cheese, and season generously with salt and freshly ground black pepper.
4. Using your hands, gently combine all the ingredients until they are just barely mixed and uniformly distributed. It is paramount not to over-mix, as this will lead to tough, dense, and less flavorful meatballs.
5. Form the meat mixture into your desired shapes and sizes. Aim for 10-12 medium-sized meatballs, ensuring they are relatively uniform for even cooking.
6. Line a clean sheet pan with a silicone baking mat or parchment paper. Carefully arrange the formed meatballs evenly on the mat, ensuring they are not touching.
7. Bake for 15-20 minutes, or until the meatballs are thoroughly cooked through and exhibit a beautiful, light golden-brown exterior. In my oven, they were perfectly done around 17 minutes. Avoid overcooking at all costs, as this can severely dry out the meatballs and diminish their tenderness.
8. While the meatballs are diligently baking, heat a large skillet or saucepan over medium-high heat. Pour in the 2 cups of Rao’s marinara sauce (or your chosen sugar-free alternative). Bring the sauce to a gentle simmer.
9. Once the meatballs are fully cooked, carefully transfer them from the baking sheet directly into the simmering marinara sauce. Gently stir to ensure all the meatballs are beautifully coated in the rich sauce.
10. Allow the marinara and meatballs to simmer together for an additional 3-4 minutes, until the sauce begins to bubble gently and the meatballs are thoroughly heated through, absorbing the delicious flavors of the sauce.
11. Serve the hot, flavorful meatballs and marinara generously over the perfectly prepared and blotted spaghetti squash strands. Garnish liberally with additional shredded Parmesan cheese and a sprinkle of fresh chopped parsley, if desired, for an appealing finish.

Important Recipe Notes

Spaghetti squash, like many other admirable vegetables employed as pasta alternatives, naturally retains a considerable amount of water. After diligently shredding the cooked squash, it is absolutely paramount to gently and thoroughly blot the delicate strands with clean paper towels to meticulously remove any lingering excess moisture. Neglecting or skipping this crucial step can unfortunately result in a watery, diluted sauce and a significantly less appealing, mushy texture in your final dish, very similar to the common issue encountered with zucchini noodles. Investing a few extra moments for this simple yet highly effective drying process will profoundly enhance the overall quality, texture, and enjoyment of your Spaghetti Squash and Meatballs, ensuring a truly delicious and satisfying culinary experience.

Recommended Cooking Tools and Ingredients

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• David’s Garden Seeds Squash Winter Spaghetti SL0002 (Yellow) 50 Heirloom Seeds
• Rao’s Marinara Sauce, 15.5 oz
• McCormick Perfect Pinch Italian Seasoning, 6.25 oz
• AmazonBasics Silicone Baking Mat – 2-Pack

Nutrition Information

Yield 5
Serving Size 1 serving

Approximate Amount Per Serving
Calories 347
Total Fat 24g
Net Carbohydrates 7g
Protein 28g

*Nutritional information provided is an estimate and may vary based on specific ingredients used, precise measurements, and preparation methods.