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Spaghetti Squash Boats with Meatballs Recipe
Ash Tyrrell

Spaghetti Squash Boats with Meatballs Recipe

I recently made these spaghetti squash boats with meatballs, and I honestly couldn’t stop going back for seconds. The combination of tender squash strands and juicy, flavorful meatballs feels like comfort food—but lighter and healthier. I love how it looks fancy straight out of the oven, yet it’s surprisingly easy to prepare.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 large spaghetti squash – choose one that feels heavy and firm for best texture
  • 1 tablespoon olive oil – helps roast the squash evenly and adds flavor
  • 1/2 teaspoon salt – enhances the natural sweetness of the squash
  • 1/2 teaspoon black pepper – adds a mild kick
  • 1 lb ground meat beef, turkey, or chicken – lean meat works best for juicy yet not greasy meatballs
  • 1/4 cup almond flour – a great gluten-free binder that keeps meatballs tender
  • 1 egg – helps bind the meat mixture together
  • 2 cloves garlic minced – fresh garlic adds bold flavor (avoid pre-minced for best taste)
  • 1 teaspoon Italian seasoning – gives a classic herb flavor
  • 1/2 teaspoon salt – balances the flavors in the meatballs
  • 1/4 teaspoon black pepper – adds depth
  • 1 cup marinara sauce – use a good-quality or homemade sauce for richer taste
  • 1/2 cup shredded mozzarella cheese – freshly grated melts better and tastes fresher
  • 1 tablespoon fresh basil or parsley – adds a fresh finishing touch

Method
 

  1. Start by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Drizzle olive oil, salt, and pepper over the cut sides.
  2. Place the halves face down on a baking sheet and roast until fork-tender. This usually takes about 35–40 minutes depending on size.
  3. Once cooked, let it cool slightly so it’s easier to handle.
  4. In a mixing bowl, combine the ground meat, almond flour, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until everything is evenly combined.
  5. Avoid overmixing, as it can make the meatballs tough instead of tender.
  6. Shape the mixture into small, evenly sized balls for even cooking.
  7. You can bake or lightly brown the meatballs in a skillet before baking. Browning them adds extra flavor and texture.
  8. Cook until they are browned on the outside and cooked through.
  9. This step ensures the meatballs stay juicy and flavorful inside.
  10. Use a fork to gently scrape the inside of the roasted squash to create spaghetti-like strands. Leave them inside the shell to form “boats.”
  11. Add marinara sauce over the strands, then place the cooked meatballs evenly on top.
  12. Sprinkle shredded mozzarella cheese generously over everything.
  13. Return the filled squash boats to the oven and bake until the cheese is melted and bubbly.

Notes

  • I like to roast the squash a bit longer for extra caramelized flavor
  • I always grate my cheese fresh—it melts smoother and tastes richer
  • Adding a pinch of chili flakes gives it a subtle heat that I love
  • I sometimes mix parmesan into the meatballs for deeper flavor
  • Letting the dish rest for a few minutes before serving helps everything set perfectly