One-Pan Spaghetti Squash and Meatballs
Indulge in a delicious and nutritious One-Pan Spaghetti Squash and Chicken Meatballs covered in melted cheese. This easy-to-make dish is not only healthy but also packed with flavor, making it a perfect option for a quick weeknight dinner. Enjoy this comforting and satisfying meal with your whole family.
This is a fun and healthy take on spaghetti and meatballs. Everything is cooked in the oven together with a beautiful sheet tray presentation. It’s super easy to share, too!
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Ingredients
- Spaghetti squash: A pasta alternative in this dish, providing dietary fiber and essential nutrients like vitamin C and manganese.
- Marinara sauce: You can use your favorite kind! I prefer Raos.
- Shredded mozzarella: A mild and creamy cheese that melts beautifully, adding gooey texture to the top.
- Grated parmesan: We add it to the meatballs and to top the spaghetti squash.
- Ground chicken: For the meatballs. Feel free to sub ground turkey.
- Egg: A binding agent that helps hold the meatball mixture together while providing additional protein and moisture.
- Panko breadcrumbs: Light and crispy Japanese-style breadcrumbs that add texture and help bind the meatball mixture.
- Seasonings: We add Italian seasoning, garlic powder, and onion powder to the meatballs for lots of flavor!
- Fresh parsley (optional): A bright and herbaceous garnish that adds freshness and color to the dish, as well as a subtle hint of flavor.
See recipe card for quantities.
Instructions for One-Pan Spaghetti Squash and Meatballs
- Prepare the spaghetti squash: Cut the spaghetti squash in half around the waist and roast for 30 minutes at 450°F. Remove, allow to cool and lower the oven temperature to 400°F.
- Make the meatballs while the spaghetti squash cools: In a mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, garlic powder, onion powder, salt, and pepper. Mix together using your hands or a large spoon until well combined.
- Prepare the squash: Once the squash has cooled enough to handle, use a fork to scrape out the spaghetti squash strands onto the sheet pan. Add the marinara sauce and mix to combine, using your hands for the easiest method. Spread the sauced spaghetti squash evenly across the sheet pan.
- Form and place the meatballs: Form the meatballs and add right on top of the sauced spaghetti squash. You should have about 12 meatballs, so arrange them in a 3×4 formation. Cover the spaghetti squash with shredded mozzarella cheese and grated Parmesan cheese.
- Bake and serve: Place the sheet pan back in the oven and bake until the meatballs are cooked through, about 30 minutes. Once done, remove the sheet pan from the oven, serve your delicious baked spaghetti squash with meatballs, and enjoy!
Substitutions and Variations
This recipe is a staple in our household and simply perfect as is. Here are some suggestions of how you can make it your own!
- Greens – You can add a handful or two of spinach to the spaghetti squash. Mix the greens into the pan when you add the sauce.
- Protein – This recipe uses ground chicken, but ground turkey would be great too!
- Sauce – Sometimes I add about ½ cup of pesto to the pasta sauce also!
- Breadcrumbs – In a pinch you can replace the panko breadcrumbs with uncooked instant oats, or any other breadcrumb you have on hand.
Storage
Store leftover One-Pan Spaghetti Squash and Meatballs in the fridge for up to five days. Reheat in the microwave.
Other Dinner Recipes
- Healthy Buffalo Chicken Meatballs
- Turkey Stuffed Sweet Potatoes
- Creamy Spinach Tuscan Salmon
- Spinach and Feta Stuffed Chicken Breast
One-Pan Spaghetti Squash and Meatballs
Indulge in a delicious and nutritious One-Pan Spaghetti Squash and Chicken Meatballs covered in melted cheese. This easy-to-make dish is not only healthy but also packed with flavor, making it a perfect option for a quick weeknight dinner. Enjoy this comforting and satisfying meal with your whole family.
Ingredients
For the Squash:
- 2 spaghetti squash
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- ½ cup grated parmesan
For the Meatballs:
- 1 lb ground chicken
- 1 egg
- ¼ cup panko breadcrumbs
- ¼ cup grated parmesan
- 1 teaspoon kosher salt
- 1 teaspoon italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup fresh parsley optional
Instructions
- Preheat your oven to 450°F.
- Prepare the spaghetti squash: Cut the spaghetti squash widthwise and brush or spray olive oil over the exposed squash. Use a fork to pierce the skin of the squash a few times per piece. Place the squash cut-side down on a large baking sheet. Bake for about 30 minutes, then remove from the oven and allow to cool until you can handle it. Lower the oven temperature to 400°F.
- Make the meatballs while the spaghetti squash cools: In a mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, garlic powder, onion powder, salt, and pepper. Mix together using your hands or a large spoon until well combined.
- Prepare the squash: Once the squash has cooled slightly, remove it from the pan. Using a fork, scrape out the spaghetti squash strands onto the sheet pan. Add the marinara sauce and mix to combine, using your hands for the easiest method. Spread the sauced spaghetti squash evenly across the sheet pan.
- Form and place the meatballs: Use a cookie scoop to form the meatballs and evenly distribute them on top of the spaghetti squash. You should have about 12 meatballs, so arrange them in a 3×4 formation. Cover the spaghetti squash with shredded mozzarella cheese and grated Parmesan cheese. If some cheese gets on top of the meatballs, that's okay.
- Bake and serve: Place the sheet pan back in the oven and bake until the meatballs are cooked through, about 30 minutes. Once done, remove the sheet pan from the oven, serve your delicious baked spaghetti squash with meatballs, and enjoy!
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A staple for my husband after he works out, Healthy and delicious!