Recipe: Easy Low-Carb Meatball-Stuffed Spaghetti Squash
If you’re looking for a comforting, low-carb dinner that feels indulgent but stays light on carbs, this Easy Low-Carb Meatball-Stuffed Spaghetti Squash is for you. It’s a satisfying, weeknight-friendly dish that wraps juicy meatball goodness inside tender spaghetti squash — all baked to melty perfection.
The Easy Low-Carb Meatball-Stuffed Spaghetti Squash (Why You Should Try It)
- Low-carb friendly: Enjoy the texture and comfort of pasta without the heavy carbs.
- Protein-forward: Packs about 24 g of protein per serving to help you stay full.
- Make-ahead friendly: Squash can be cooked and shredded up to a day in advance.
- Flavor-packed: Marinara, Parmesan, basil, and mozzarella create a juicy, savory filling.
Ingredients For The Spaghetti Squash Dinner Recipe
- 2 medium spaghetti squash (about 5 pounds total)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, smashed
- 1 cup marinara sauce
- 1/4 cup finely grated Parmesan cheese (about 1 ounce)
- 1/4 cup torn fresh basil leaves, plus more for garnish
- 1/4 teaspoon red pepper flakes
- 12 ounces precooked meatballs (about 12 meatballs, 1 1/2-inch each), thawed if frozen
- 3/4 cup whole-milk low-moisture shredded mozzarella cheese
Directions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil.
- Cut squash in half lengthwise; scoop out seeds. Brush cut sides with oil; season with salt and pepper. Place cut-side down on the sheet with one garlic clove under each piece. Roast about 40 minutes until tender and skin blistered.
- Remove from oven; flip squash, discard garlic. Shred the flesh with a fork, leaving about 1/2 inch of squash intact in each shell. Transfer to a large bowl.
- Stir in marinara, Parmesan, basil, and red pepper flakes.
- Divide filling between squash halves. Top with meatballs, then sprinkle mozzarella.
- Bake until meatballs are heated through and cheese melts, 15–20 minutes. Garnish with fresh basil.
Storage And Make-ahead Tips
- Make ahead: Cook and shred the squash a day in advance; store refrigerated in a covered container. Add extra 10 minutes to the bake time when ready to serve.
- Storage: Leftovers refrigerate well for a few days. Reheat covered until warm; cheese may resist full melt but will still be tasty.
Mistakes To Avoid
- Overcooking squash: Don’t bake too long before shredding, or the flesh can dry out.
- Dry filling: Ensure an even mix of sauce, cheese, and herbs so the interior stays juicy.
- Skipping rest time: Let the filling rest for a minute after mixing to help flavors come together before stuffing.
Nutritional (Approximate Per Serving, Based On 4 Servings)
- Calories: 441
- Fat: 29.6 g (45.5%)
- Saturated fat: 11.7 g (58.5%)
- Carbs: 20.9 g (7.0%)
- Fiber: 4.4 g (17.5%)
- Sugars: 9.5 g
- Protein: 24.1 g (48.3%)
- Sodium: 902.1 mg (37.6%)
