Photo of Spaghetti Squash with Beef & Ricotta Meatballs by WW

Spaghetti Squash with Beef & Ricotta Meatballs

6 - 7
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Before there were spiralizers, there was the spaghetti squash. When baked, the insides turn into thin strands that easily separate when fluffed with a fork, giving you a veggie-based, gluten-free spaghetti alternative. Mixing a touch of part-skim ricotta cheese into the beef mixture for the meatballs keeps them tender and moist, even though the beef is extra lean.


Cooking spray

4 spray(s)

Uncooked spaghetti squash

2 medium, (2¼ to 2½ lb each)

Kosher salt

½ tsp(s), divided

Black pepper

½ tsp(s), divided

Part-skim ricotta cheese



1 large egg(s)

Whole wheat Panko breadcrumbs


Italian seasoning

1 tsp(s)

Garlic clove(s)

1 clove(s), large, grated

Uncooked extra lean ground beef 96 % lean 4% fat

12 oz

Jarred fat-free marinara sauce

2 cup(s)

Grated Parmesan cheese

¼ cup(s)


  1. Preheat oven to 450°F. Cut squash in half lengthwise; scoop out and discard seeds. Coat cut sides of squash halves with cooking spray, and sprinkle evenly with ¼ tsp each salt and pepper. Arrange, cut side down, on a sheet pan lined with parchment paper. Roast until tender when pierced with a knife, about 35 minutes. Remove from oven; turn squash halves cut side up and cool slightly.
  2. Meanwhile, in a medium bowl, whisk ricotta and egg. Stir in panko, Italian seasoning, and garlic, and remaining ¼ tsp each salt and pepper. Add beef and mix well. Divide mixture into 20 portions, each about 2 tbsp each, shaping each into a ball. Arrange meatballs on a baking sheet lined with parchment paper. Bake until cooked through, about 10 minutes.
  3. In medium saucepan, heat marinara over medium-high, stirring often, until hot, 2 to 3 minutes. Scrape all squash into strands with a fork, leaving strands inside squash shells. Top each squash half with ½ cup marinara, 5 meatballs, and 1 tbsp cheese.
  4. Per serving (1 filled squash half)