Savory marinara with rich goat cheese, hearty meatballs, and tender spaghetti squash come together in this delicious Spaghetti Squash Spaghetti with Goat Cheese Marinara & Meatballs will be your new weeknight go-to dinner.
What Is Spaghetti Squash?
Spaghetti Squash is a squash that comes in a variety of shapes and colors. But the most common is an oval yellow squash. If you're looking for gluten-free or low-carb options, or just want to see what the weird noodle-replacement tastes like, this is for you. Spaghetti squash has a slight sweetness to them, very similar to yellow squash, and if cooked properly, the noodles are soft with a tiny bit of bite to them. You can twirl them around your fork and enjoy a nice mouthful of noodles without the guilt. It is a glorious carb-free meal. Here we are serving it up with a marinara and meatballs for a classic "spaghetti" flavor.
What Do I Need To Make This Dish?
For this meal, this is what you'll beed to put on your grocery list:
- spaghetti squash
- olive oil
- ground beef
- ground pork
- bread crumbs
- parmesan cheese
- garlic
- basil
- eggs
- onion salt
- black pepper
- onion
- shredded carrots
- tomato sauce
- fire roasted tomatoes
- oregano
- goat cheese
Tell Me How To Make It!
There are three steps to this recipe, cooking your squash, making meatballs, and making marinara. I'll go over each individually.
How To Cook A Spaghetti Squash
Spaghetti squash can be cooked in a variety of ways, including baking, boiling, steaming, or microwaving. Once cooked the flesh of this fruit can be prepared in a way that its “strands” look like and are as long as traditional spaghetti noodles. My preferred way of cooking is baking. I think the flavor and tenderness is best in the oven. But I'll touch on the other methods as well.
- Prepare your squash by washing the outside. Using a sharp knife, cut the squash in half lengthwise. I can't stress enough that you need a sharp knife. The rind can be tough. Once it is sliced, you want to scoop the seeds from the middle and discard. Think carving a pumpkin.
- Rub the inside of the squash with a little olive oil. Bake face down in a 400 degree oven for 40 minutes.
- Remove from oven and use a fork to remove the flesh. It will pull into strands or noodles!
Pro Tip: You can have the butcher at your grocery store cut your squash in half for you.
Other methods of cooking spaghetti squash:
Microwave: Prepare squash the same as above, but fill microwave safe pan with about an inch of water. Microwave for 10-15 minutes.
Boiling: Place whole squash in a large pot with water. Do not overfill. The squash will float, so give it a turn every 10 minutes so that it cooks evenly. Simmer the squash over low heat with the lid slightly off the pot until fork tender, about 30 minutes. Carefully drain in a colander and cut in half crosswise before discarding the seeds and transferring the flesh to a serving bowl.
How To Make Meatballs
- Combine ground beef, ground pot, breadcrumbs, egg, basil, parmesan, onion salt, black pepper, and water in a large bowl.
- Using clean hands, combine all ingredients.
- Roll into one inch balls.
- Heat 1 tablespoon olive oil in a large skillet.
- Cook meatballs over medium high heat, turning to cook on all sides.
- Transfer to a plate lined with paper towel to drain.
Pro Tip: Use a cookie scoop to portion your meatballs and then roll in your hands. If they are all a uniform size, they will cook evenly.
Other methods of cooking meatballs:
Oven: Place meatballs on a baking sheet lined with parchment paper, or sprayed with non-stick spray. Bake in a 400 degree oven until cooked through, about 20-25 minutes.
Pressure Cooker: Insert the trivet into your pressure cooker. Add 1 cup of water. Add meatballs to the pot. You can layer them on top of each other. Cook for 15 minutes. Use a quick release to release the pressure.
How To Make Goat Cheese Marinara Sauce
Prep your ingredients before you begin. You'll need to mince your garlic, dice your onion, and shred your carrots.
Pro Tip: Use an onion chopper to dice your onion. You can also buy pre-shredded carrots.
- Add olive oil to a large skillet. Add onions, garlic, and carrots. Cook until tender.
- Pour in fire roasted tomatoes, tomato sauce, oregano, and salt to your skillet. Stir to combine and simmer.
- Melt in goat cheese.
- Add prepared meatballs to sauce and simmer 20 minutes.
- Serve over prepared spaghetti squash.
DO I HAVE TO MAKE HOMEMADE MEATBALLS?
Nope! you can use your favorite meatballs from the store. WHAT ARE THE BEST FROZEN MEATBALLS? We love Rosina homestyle or itialan-style meatballs. I do highly recommend making homemade meatballs however, their flavor and texture are so much better.
Spaghetti Squash Q&A
Does Spaghetti Squash taste like spaghetti?
Spaghetti squash tastes like squash. It has a slight sweet flavor and has a little in texture. When served with marinara and meatballs it can take on a spaghetti-like flavor. It can also take on other flavors depending on what it is served with.
Is spaghetti squash healthy?
Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories and high in fiber averaging 42 calories per 1-cup. So yes, it is very healthy!
How so you know when spaghetti squash is ripe?
When the squash has turned a golden yellow or a dark yellowish color, it is usually ready to be picked. The skin of the squash will be very thick and hard. If you use your fingernail to poke the squash, you will know it's ripe if your nail doesn't penetrate the squash.
So you have other meatball recipes?
We sure do! Try our:
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Spaghetti Squash Spaghetti with Goat Cheese Marinara and Meatballs
Ingredients
Spaghetti Squash
- 2 large spaghetti squash
Meatballs
- 1 tablespoon olive oil
- ½ lb ground beef
- ½ lb ground pork
- 1 egg lightly beaten
- ½ cup italian breadcrumbs
- ½ cup parmesan cheese
- 1 clove garlic minced
- ¼ cup water
- ½ teaspoon onion salt
- ½ teaspoon pepper
- handful fresh basil chiffonade
Goat Cheese Marinara
- 1 tablespoon olive oil
- 30 ounces tomato sauce
- 15 ounces fire-roasted tomatoes
- 2 cups shredded carrots
- ½ yellow onion minced
- 3 cloves garlic minced
- ounces goat cheese
- 1 teaspoon salt
- 1 teaspoon oregano
Instructions
Preparing Squash
- Prepare your squash by washing the outside. Using a sharp knife, cut the squash in half lengthwise. I can't stress enough that you need a sharp knife. The rind can be tough. Once it is sliced, you want to scoop the seeds from the middle and discard. Think carving a pumpkin.
- Rub the inside of the squash with a little olive oil. Bake face down in a 400 degree oven for 40 minutes.
- Remove from oven and use a fork to remove the flesh. It will pull into strands or noodles!
Meatballs
- Combine ground beef, ground pot, breadcrumbs, egg, basil, parmesan, onion salt, black pepper, and water in a large bowl.
- Using clean hands, combine all ingredients.
- Roll into one inch balls.
- Heat 1 tablespoon olive oil in a large skillet.
- Cook meatballs over medium high heat, turning to cook on all sides.
- Transfer to a plate lined with paper towel to drain.
Marinara
- Add olive oil to a large skillet. Add onions, garlic, and carrots. Cook until tender.
- Pour in fire roasted tomatoes, tomato sauce, oregano, and salt to your skillet. Stir to combine and simmer.
- Melt in goat cheese.
- Add prepared meatballs to sauce and simmer 20 minutes.
- Serve over prepared spaghetti squash.
Erin V says
so many vegetables in here BUT I KNOW IT'LL TASTE SO STINKIN' GOOD! I really love the texture of the spaghetti squash!!