Spaghetti Squash with Beef & Ricotta Meatballs

Spaghetti squash with beef and ricotta meatballs

Total Time
1 hr
15 min
45 min
Before there was the spiralizer and zoodles, there was spaghetti squash. When cooked, the insides turn into thin strands that easily separate with a fork, giving you a veggie-based, gluten-free spaghetti alternative.


Cooking spray

4 spray(s)

Uncooked spaghetti squash

2 medium, (2¼ to 2½ lb each)

Kosher salt

½ tsp, divided

Black pepper

½ tsp, divided

Part skim ricotta cheese



1 large egg(s)

Whole wheat panko breadcrumbs


Italian seasoning

1 tsp


1 clove(s), grated

Uncooked extra lean ground beef 96 % lean 4% fat

12 oz

Marinara sauce

2 cup(s)

Grated Parmesan cheese

¼ cup(s), divided


  1. Preheat the oven to 450°F. Line 2 large sheet pans with parchment paper.
  2. Cut the squash in half lengthwise. Scoop out and discard the seeds. Coat the cut sides of the squash halves with cooking spray and season with ¼ tsp each salt and black pepper. Arrange the squash, cut-side down, on one of the prepared pans. Roast the squash until tender when pierced with a knife, about 35 minutes. Turn the squash halves over, cut-side up, and let cool slightly.
  3. Meanwhile, in a medium bowl, whisk the ricotta and egg. Stir in the breadcrumbs, Italian seasoning, and garlic and the remaining ¼ tsp each salt and black pepper. Add the beef and mix well. Divide the meat into 20 portions (about 2 tbsp each) and shape each into a ball. Arrange the meatballs on the remaining prepared pan and coat the tops with cooking spray. Bake the meatballs until cooked through, about 10 minutes.
  4. In a medium saucepan, heat the marinara over medium-high, stirring often, until hot, 2 to 3 minutes. Scrape the squash into strands with a fork and divide among 4 plates. Top with the marinara, meatballs, and Parmesan.
  5. Serving size: about 2½ cups spaghetti squash, ½ cup marinara, 5 meatballs, and 1 tbsp Parmesan