Freezer Meal with Spaghetti Squash {Easy + Delicious}

Freezer Meal with Spaghetti Squash

Not only is this freezer spaghetti squash meal low in carbs but it makes for a delicious and freezer friendly meal. This meal really is so versatile it’s great if you’re watching your carbs, it can easily be made gluten free by replacing my turkey meatball recipe with a gluten free meatball recipe, and it’s a great meal to bring to a new mom or make ahead and freezer for later.

Freezer Meal with Spaghetti Squash

In all honesty, after experimenting with this recipe I now prefer spaghetti squash over regular noodles. There’s something about their texture that gives this recipe an extra oomph. I’m so glad I made this meal before I had my second baby. It is a huge help having a freezer filled with freezer meals! I love to make this for my friends who just had a baby.

Can you freeze spaghetti squash noodles?

If you’re wondering if you can freeze spaghetti squash noodles you absolutely can! This meal is one of the best freezer meals I have made and it freezes great. You can also freeze smaller portions for quick and easy lunches.

How do I freeze this meal?

To freeze, let it cool, put in a freezer safe plastic storage bag. Lay it flat, label, and freeze for a later date. It will be good in the freezer for up to three months.

How do I cook this meal from frozen?

This baked spaghetti squash and meatballs recipe also defrosts really well. The spaghetti squash remains firm even when defrosted which is awesome. I love to make a big batch and then freeze half for later. I would recommend letting this recipe defrost a few hours (or overnight) before reheating it. You can easily reheat it in small portions at a time in your microwave or on your stove-top.

How do I make the meatballs for this recipe?

You can use store bought meatballs and prepare them per the instructions or the package OR you can use my turkey meatball recipe (which are also freezer friendly).

What do I do if my spaghetti squash is still firm after baking?

Some larger spaghetti squash or more firm squash may need a longer baking time. If your squash is still firm after 45 minutes, you can speed up the process by microwaving it for two to three minutes or you can bake it for an additional 15 minutes.

Shortcuts for this recipe

If you’re short on time, there are a few shortcuts for this recipe. As mentioned above, you can use store bought meatballs (about 15 ounces). Many grocery stores now carry prepped spaghetti squash cubes in a bag which will also reduce the prep work for this recipe.

What do I need to make this recipe?

To make this freezer spaghetti squash meal, you’ll need:

  • Spaghetti squash
  • Pasta sauce
  • Meatballs
  • Basil
  • Parmesan cheese
  • Extra virgin olive oil
  • Pine nuts (may substitute walnuts if needed)
  • Minced garlic
  • Sea salt
  • Black pepper

How do I make this recipe?

To make this baked spaghetti squash with meatballs freezer meal, begin by gathering and measuring out your ingredients. You will need:

  • 1 spaghetti squash
  • 2 jars of your favorite tomato sauce (about 24 ounces each)
  • 1 batch of turkey, store bought, or gluten free meatballs (my turkey meatball recipe is here, about 15 ounces if store bought)
  • 2 cups of fresh basil
  • 1/2 cup of shredded Parmesan cheese (plus extra for garnishing)
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup of pine nuts (may substitute walnuts if desired)
  • 1 tablespoon of minced garlic
  • 1 teaspoon of sea salt
  • 1 teaspoon of black pepper

Begin by preheating your oven to 400 degrees and then line a baking sheet with aluminum foil. Wash your spaghetti squash and cut it in half going lengthwise. Scoop the seeds and stringy bits out and then sprinkle the squash with salt and pepper.

Spray your baking sheet with a little cooking spray and then bake your squash for 45 minutes (see my note above if you have a larger spaghetti squash or your squash still isn’t cooked by 45 minutes). While the squash roasts, also bake your meatballs according to your recipe or the package (if store bought).

In a small sauce pan begin to heat your tomato sauce on low.

Next combine the basil, Parmesan cheese, olive oil, pine nuts, garlic, sea salt and black pepper in a food processor and blend well. The mixture should be smooth after you run it through the food processor.

Once the squash and meatballs are done cooking, let the squash cool and add the meatballs to your tomato sauce. Once the squash is cool enough for you to handle, scrape the insides out with a fork to get the “noodles.”

Combine the squash noodles and pesto together. Mix well and then add the meatballs and tomato sauce on top. Garnish generously with shredded Parmesan cheese.

To freeze, let it cool, put in a freezer safe plastic storage bag and freeze for a later date.

Freezer Meal with Spaghetti Squash
Print Pin
5 from 9 votes

Baked Spaghetti Squash and Meatballs Recipe

This recipe is not only healthy but the leftovers make for a fantastic freezer meal!
Course Main Course
Cuisine American
Keyword baked spaghetti squash with meatballs
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8 people
Author Two Pink Peonies
Cost $10

Equipment

  • food processor

Ingredients

  • 1 spaghetti squash
  • 2 jars pasta sauce (about 24 ounces each)
  • 1 batch turkey meatballs or store bought meatballs

For the Pesto

  • 2 cups fresh basil
  • 1/2 cup shredded parmesan cheese plus extra for garnishing
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pine nuts walnuts may be substituted
  • 1 tbsp minced garlic
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions

  • Begin by preheating your oven to 400 degrees and then line a baking sheet with aluminum foil.
  • Wash your spaghetti squash and cut it in half going lengthwise.
  • Scoop the seeds and stringy bits out and then sprinkle the squash with salt and pepper.
  • Spray your baking sheet with a little cooking spray and then bake your squash for 45 minutes.
  • While the squash roasts, also bake your meatballs according to your recipe or the package (if store bought).
  • In a small sauce pan begin to heat your tomato sauce on low.
  • Next, combine the basil, Parmesan cheese, olive oil, pine nuts, garlic, sea salt and black pepper in a food processor and blend well.
  • Once the squash and meatballs are done cooking, let the squash cool and add the meatballs to your tomato sauce.
  • Once the squash is cool enough for you to handle, scrape the insides out with a fork to get the "noodles."
  • Combine the squash noodles and pesto together and then add the meatballs and tomato sauce on top.
  • Garnish generously with shredded parmesan cheese.

To Freeze

  • To freeze, let it cool, put in a freezer safe plastic storage bag. Lay it flat, label, and freeze for a later date.

Notes

If you have a larger or very firm spaghetti squash you may need to add 15 minutes to the cooking time to ensure it is completely baked and easily shredded.

I hope you enjoyed this freezer friendly baked spaghetti squash and meatballs recipe. If you need even more recipes, be sure to check out our Take a Recipe and Leave a Recipe group on Facebook!

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10 thoughts on “Freezer Meal with Spaghetti Squash {Easy + Delicious}”

  1. 5 stars
    I love Spaghetti squash for a lower carb option! Going to try this with some plant based meatballs and vegan pesto 😊

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