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Spaghetti Squash + Meatballs

This hearty dinner is as satisfying as it is simple! Pro tip: make your squash easier to cut by poking it with a fork and sticking it in the microwave for a few minutes first.

1 hr 20 mins
4 Serving(s)
Spaghetti Squash + Meatballs


  • 2 tbsp. olive oil
  • 1 tbsp. minced garlic
  • 2 medium spaghetti squashes, halved lengthwise and seeded
  • 1 cup no-salt-added pasta sauce
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh basil, plus whole basil leaves to serve
  • 1/4 tsp. crushed red pepper
  • 1 (12.7 oz.) pkg. Gardein Classic Meatless Meatballs, prepared according to instructions
  • 1 cup shredded part-skim mozzarella cheese
  • 4 cups cooked broccoli, divided to serve


  1. Preheat oven to 400 degrees. Combine oil and garlic in a small bowl; brush over cut sides of squash. Place squash, cut sides down, on a foil-lined baking sheet. Bake 40–45 minutes or until flesh is tender.
  2. Shred squash with two forks, leaving 1/4 inch flesh in each shell. Add shredded squash to a large bowl along with pasta sauce, Parmesan cheese, basil and crushed red pepper. Stir to combine and season with salt and pepper, if desired.
  3. Return squash mixture to shells. Top with meatballs and mozzarella cheese. Bake 10–15 minutes or until cheese is melted.
  4. Serve topped with fresh basil leaves and 1 cup of broccoli per serving.

Nutrition Facts

500 Calories Per ServingFat: 23gSaturated Fat: 5gCholesterol: 18mgSodium: 691mgCarbohydrates: 54gFiber: 14gSugars: 14gProtein: 27g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe