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1. Roast the Squash
Preheat oven to 400°F (200°C).
Slice spaghetti squash in half lengthwise, scoop out the seeds.
Drizzle with olive oil, season with salt & pepper, and place cut-side down on a baking sheet.
Roast for 35–45 minutes, until tender and the strands pull away easily with a fork.
2. Make the Meatballs
While the squash is baking, mix all meatball ingredients in a bowl.
Form into small balls (golf ball size) and place on a lined baking sheet.
Bake in the oven at 400°F (you can do this at the same time as the squash) for 15–18 minutes, or until cooked through and slightly browned.
3. Scrape the Squash
Once the squash is done, flip the halves over and gently scrape the inside with a fork to create “noodles,” keeping them in the shell — like a boat!
4. Assemble the Boats
Mix some marinara sauce into the squash strands.
Top with cooked meatballs, a spoonful of extra marinara, and a generous sprinkle of mozzarella and Parmesan.
5. Bake Again (Melty Magic Time)
Return the squash boats to the oven and bake for another 10–12 minutes, until the cheese is bubbly and golden.
6. Serve & Devour
Let cool for a few minutes, garnish with more herbs or cheese if you like, and enjoy straight from the squash shell!
🧡 Why You'll Love It:
Gluten-free (if you use GF breadcrumbs)
Comfort food without the carb crash
Kid- and family-approved
Makes awesome leftovers!
Want a vegetarian version or spicy twist? I can help you remix it!
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