Meatball Stuffed Spaghetti Squash is one of my favorite spaghetti squash recipes.

In-season (therefore inexpensive) squash, homemade turkey meatballs, marinara sauce, and melted mozzarella cheese. I also add charred red bell peppers, but that's just me.

Honestly, this stuffed spaghetti squash is so much fun because it's a take on two things in one: spaghetti-and-meatballs and a meatball sub.

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Spaghetti Squash Recipes - Meatball Stuffed Spaghetti Squash

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How to Make Gluten Free Italian Turkey Meatballs:

Ground turkey is my go-to for meatballs since it's full of flavor without all of the grease. Feel free to substitute the meatballs for your favorite recipe, or even use already made frozen meatballs.

Combine the ground turkey, seasonings, and Parmesan cheese in a large mixing bowl. Stir until evenly distributed. Add in the egg and breadcrumbs; stir until just combined.
Measure 2 tbsp. of the mixture per meatball. Roll it into a ball using the palms of your hands. Place on a nonstick or greased baking sheet as you make each meatball. This is just a place for them to rest since rolling meatballs can be time-consuming.
Heat a cast iron skillet or nonstick pan on the stove-top over medium. Add a pat of butter. Brown meatballs in a pan on each side. Tip: Work in batches as not to crowd the pan.
Preheat oven to 400 F. Place all meatballs back in the pan or on a clean cookie sheet. Bake until completely cooked through, a meat thermometer should read 165. *You will be baking the meatballs at the same time as the spaghetti squash halves are baking.*

To cut down on steps, you can skip browning the meatballs and just bake them if you want. Just note that the meatballs won't have a pretty golden exterior or texture.

How to Roast Spaghetti Squash:

Roasting spaghetti squash is actually really simple.

By far, the hardest part is cutting the dang thing open. The good news? It's not as tough as cutting into a butternut squash. Please be careful when cutting the spaghetti squash in half - use a sharpened knife. never dull, and always apply pressure to the knife in a direction going away from yourself.

Keep reading for some helpful tips on cutting and roasting a spaghetti squash.

How to Cut Open a Spaghetti Squash:

Cut off the stem and the bottom of the squash so that both sides are flat.
Place the squash on one of the flat ends so that it's standing up vertically. It should not be wobbly.
Slice in half using a sharp knife. Your knife should be slicing from the tallest end of the squash down to the cutting board.
Once cut in half, scoop out the seeds with a spoon.

How to Roast a Spaghetti Squash:

Preheat the oven to 400 F. Prepare a large sheet pan with parchment paper or nonstick cooking spray; set aside.
Cut the spaghetti squash in half length-wise and scrape the seeds out with a spoon. Liberally drizzle with olive oil, and season with salt and pepper to taste.
Place the squash halves cut-side down on the prepared sheet pan.
Bake for 30-40 minutes, or until fork tender. Avoid piercing the outside rind of the spaghetti squash as this will become our "bowl" that holds the meatball sub fillings.
Remove the squash from the oven and flip the halves right-side up. Use a fork to fluff the inside of the squash, forming a bed of "spaghetti".

To Assemble the Meatball Stuffed Spaghetti Squash:

Spoon the marinara sauce into each spaghetti squash half.
(Optional) Place the charred red bell peppers on top of the sauce.
Pile on top the meatballs, adding an even amount to each spaghetti squash half.
Spoon over additional marinara sauce, coating the meatballs.
Place slices of fresh mozzarella over top of the meatballs.

Bake for 10-12 minutes until everything is warmed through and the cheese is melted.
Remove from oven and garnish with fresh chopped parsley for color.
Enjoy!

Yum!

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Spaghetti Squash Recipes - Meatball Sub Spaghetti Squash

Meatball Stuffed Spaghetti Squash

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Prep Time: 30

Cook Time: 50

Total Time: 1 20

Yield: servings

In-season squash, homemade turkey meatballs, marinara sauce, and melted mozzarella cheese. Meatball Sub Spaghetti Squash is a fun and delicious take on both spaghetti and meatballs and a meatball sub.

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Equipment

Ingredients

For the Italian Turkey Meatballs:

1 lb ground turkey
¼ cup Parmesan cheese
2 tablespoon gluten free unseasoned breadcrumbs I use 4C Foods
1 large egg
2 teaspoon freshly chopped parsley
2 tsp Italian seasonings
1 teaspoon salt
1 teaspoon pepper
(optional) dash of seasonal or seasoned salt

For the Spaghetti Squash:

2 medium-sized spaghetti squash (halved, equals 4 halves/servings)
1 (optional) red bell pepper sliced
1 can pizza sauce or marinara sauce
16 oz. fresh mozzarella sliced
2 tablespoon olive oil
salt and pepper
(optional) fresh parsley for garnish

Instructions

For the Spaghetti Squash:

Preheat the oven to 400 F. Prepare a large sheet pan with parchment paper or nonstick cooking spray; set aside.
Cut the spaghetti squash in half length-wise and scrape the seeds out with a spoon. Liberally drizzle with olive oil, and season with salt and pepper to taste.
Place the squash halves cut-side down on the prepared sheet pan.
Bake for 30-40 minutes, or until fork tender. Avoid piercing the outside rind of the spaghetti squash as this will become our "bowl" that holds the meatball sub fillings.

For the Italian Turkey Meatballs:

Meanwhile, combine the ground turkey, seasonings, and Parmesan cheese in a large mixing bowl. Stir until evenly distributed. Add in the egg and breadcrumbs, and stir until just combined.
Roll into meatballs (about 2 tablespoon per meatball) using the palms of your hands. As you roll the meatballs, space them apart on a piece of parchment paper to rest.
Heat a cast iron skillet or non-stick frying pan on the stove-top over medium heat along with a tablespoon of cooking oil. Once shiny and hot, add the meatballs. You may need to do this in batches to prevent crowding the pan. Brown on all sides, about 4 minutes a side. Remove to a plate, and repeat with any remaining batches. Set aside.
(Optional) Char a red bell pepper in a pan over the hot burner on the stove-top. Set aside.

To Assemble the Stuffed Spaghetti Squash:

Remove the squash from the oven and flip the halves right-side up. Use a fork to fluff the inside of the squash, forming a bed of "spaghetti".
Spoon the marinara sauce into each spaghetti squash half.
(Optional) Place the charred red bell peppers on top of the sauce.
Pile on top the meatballs, adding an even amount to each spaghetti squash half.
Spoon over additional marinara sauce, coating the meatballs.
Place slices of fresh mozzarella over top of the meatballs.
Bake for 10-12 minutes until everything is warmed through and the cheese is melted.
Remove from oven and garnish with fresh chopped parsley for color.
Enjoy!

Notes

How to Cut Spaghetti Squash:

Cut off the stem and the bottom of the squash so that both sides are flat.
Place the squash on one of the flat ends so that it's standing up vertically. It should not be wobbly.
Slice in half length-wise using a sharp knife. Your knife should be slicing from the tallest end of the squash down to the cutting board.
Once cut in half, scoop out the seeds with a spoon.

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Meatball Stuffed Spaghetti Squash | Low Carb, Gluten Free

Looking for More Easy Dinner Ideas?

How to Make Gluten Free Italian Turkey Meatballs: