Cheesy Spaghetti Squash Meatball Bake

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Calories: 390kcal

Author: Lauren

This Cheesy Spaghetti Squash Meatball Bake is a cozy, lighter take on classic spaghetti and meatballs! Tender spaghetti squash is tossed with marinara, creamy ricotta, and plenty of melty cheese, then baked with juicy turkey meatballs until bubbly and golden for an easy, satisfying weeknight dinner.

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Ingredients

1 medium spaghetti squash ~550g once cooked & shredded
1 tsp. olive oil (5g)
1/4 tsp. black pepper
1 (17-oz.) bag Simek's Classic Turkey Meatballs
2 cups marinara sauce (480g)
1/2 cup part-skim ricotta cheese (124g)
1½ cups shredded mozzarella cheese (168g) divided
1/2 cup grated parmesan cheese (50g) divided
1 large egg
1 tsp. Italian seasoning
Fresh basil or parsley for garnish (optional)

Instructions

Roast the spaghetti squash: Preheat the oven to 400°F. Slice spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil. Place cut side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until fork-tender.
Prepare the meatballs: While the squash roasts, heat the frozen turkey meatballs according to the package directions. Set aside.
Prepare the spaghetti squash: Once cool enough to handle, use a fork to scrape the squash into strands. Transfer to a colander and gently press or squeeze out excess moisture to prevent a watery casserole.
Make the cheesy filling: In a large bowl, whisk together the egg, ricotta cheese, marinara sauce, Italian seasoning, and black pepper. Add the spaghetti squash strands, 1/2 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Stir until everything is evenly combined.
Assemble the casserole: Lightly grease a 9x13-inch baking dish (at least 2.5-quart capacity). Spread the spaghetti squash mixture evenly into the dish. Nestle the prepared meatballs throughout the squash mixture, pressing them down slightly. Sprinkle the remaining 1 cup mozzarella and 1/4 cup parmesan evenly over the top.
Bake: Bake uncovered at 400°F for 25–30 minutes, or until the filling is set in the center and the cheese is melted and bubbly. For a golden, cheesy top, broil for an additional 1–2 minutes, watching carefully.
Serve: Let rest for 5–10 minutes before serving. Garnish with fresh basil or parsley, if desired. Divide into 6 equal servings and enjoy!

Notes

Store: Allow the casserole to cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerate for up to 3–4 days.
Reheat: Reheat individual portions in the microwave until warmed through, or place larger portions in an oven-safe dish and bake at 350°F until heated through.
Freezer: You can freeze leftovers in individual airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that spaghetti squash can release additional moisture after freezing, so the texture may be slightly softer.

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