Spaghetti Squash Boats with Turkey Meatballs
This wholesome twist on classic spaghetti and meatballs swaps pasta for roasted spaghetti squash and loads up on flavor. Tender turkey meatballs, rich marinara, and melty mozzarella are tucked into golden squash boats—comfort food that’s hearty, cheesy, and just a little lighter.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 20 minutes
Ingredients
4 medium spaghetti squash
Olive oil or spray
Kosher salt & pepper
Meatballs:
2 lbs lean ground turkey or beef
4 garlic cloves, minced
2 large eggs, lightly beaten
⅔ cup grated Parmesan cheese, plus more for topping
2 tsp dried basil
2 tsp dried parsley
½ cup seasoned bread crumbs
Assembly:
64 oz marinara sauce (store-bought or homemade)
3 cups freshly grated mozzarella cheese
Crushed red pepper flakes, for topping
Fresh basil, for garnish
Instructions
Roast Squash: Preheat oven to 400°F (200°C). Halve squash lengthwise and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender. Let cool slightly, then fluff strands with a fork.
Make Meatballs: In a bowl, mix ground meat, garlic, eggs, Parmesan, herbs, and breadcrumbs. Form into small meatballs.
Cook Meatballs: Heat olive oil in a skillet over medium. Brown meatballs on all sides, then simmer in marinara sauce for 15–20 minutes until fully cooked.
Assemble Boats: Flip squash halves cut-side up. Top with a generous scoop of meatballs and sauce, mozzarella, and extra Parmesan.
Bake: Return to oven and bake for 10–15 minutes, until cheese is melted and bubbly.
Serve: Top with red pepper flakes and fresh basil. Serve warm
Nutrition
- Calories: 480 per serving
- Fat: 28g
- Carbohydrates: 24g
- Protein: 35g