Meatball-Stuffed Spaghetti Squash

70 mins | 4 Servings


  • - 2 medium spaghetti squash (about 5 pounds total)
  • - 1 tablespoon olive oil
  • - 1 teaspoon kosher salt
  • - ½ teaspoon freshly ground black pepper
  • - 4 cloves garlic, smashed
  • - 1 cup marinara sauce
  • - 1/4 cup finely grated Parmesan cheese (about 1 ounce)
  • - ¼ cup torn fresh basil leaves, plus more for garnish
  • - ¼ teaspoon red pepper flakes
  • - 12 ounces precooked meatballs [about 12 (1 ½-inch) meatballs], thawed if frozen
  • - ¾ cup whole-milk low-moisture shredded mozzarella cheese


  1. Arrange a rack in the middle the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.
  2. Cut each squash in half lengthwise and scoop out the seeds. Brush the cut sides of each squash with the oil and season with the salt and pepper. Place cut-side down in a single layer on the baking sheet, placing one garlic clove under each piece of squash. Roast until the squash are soft when poked with a fork and the skin is browned and blistered, about 40 minutes.
  3. Remove the baking sheet from the oven. Flip the squash over with tongs and remove and discard the garlic. Use a fork to shred the inside of each squash half, leaving about 1/2 inch of unshredded squash left in the shell. Transfer the shredded squash to a large bowl. Add the sauce, Parmesan, basil, and red pepper flakes and stir to combine.
  4. Evenly divide the shredded filling between the squash halves. Divide the meatballs over the filling, then top with the mozzarella cheese.
  5. Bake until the meatballs are heated through and the cheese is melted, 15 to 20 minutes. Garnish with more fresh basil before serving.