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Spaghetti Squash Recipes - Meatball Sub Spaghetti Squash

Meatball Stuffed Spaghetti Squash

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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 4 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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