Spaghetti Squash Casserole with Meatballs

Not only is this spaghetti squash casserole with meatballs a healthy dinner option but leftovers make for a delicious and freezer friendly meal.

Not only is this spaghetti squash casserole with meatballs low in carbs but it makes for a delicious and freezer friendly meal. This meal is a great way to get some extra veggies in and it’s a fantastic meal to bring to a new mom or make ahead and freeze for later.

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.

🥘 Ingredients needed

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

• Spaghetti squash: The base of the casserole. You can use a regular spaghetti squash or many supermarkets now have bags of pre-shredded squash if you want to take a shortcut.
• Pasta sauce: You will need two jars of your favorite pasta sauce.
• Pesto: You’ll need one small jar of pesto sauce. About 6 ounces.
• Meatballs: I recommend using pre-cooked frozen meatballs for this recipe. About 12 ounces. You can also make your own.
• Parmesan cheese: To top the casserole with.

🥣 How to make this recipe (step by step guide)

Begin by preheating your oven to 400 degrees and then line a baking sheet with aluminum foil or spray with non-stick spray. Wash your spaghetti squash and cut it in half going lengthwise.

Bake your squash for 45 minutes. Note that if you have a larger spaghetti squash you may need to cook it longer.

Let it cool and then scoop the seeds and stringy bits out. Use a fork to shred the spaghetti squash.

Combine the squash noodles and pesto together. Mix well and then add the pasta sauce in. Add the mixture to a well greased 9 x 13 inch casserole dish.

Garnish generously with shredded Parmesan cheese. You can add the meatballs on top to bake or bake them separately. Bake at 350 degrees for 30 minutes or until the cheese is melted. You can broil for 30 seconds to get the cheese extra melted.

To freeze, let it cool, put in a freezer safe plastic storage bag, remove any excess air, and then freeze for a later date.

📋 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 to make this a freezer 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 to reheat from froze

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.

🔪 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 pre-cooked 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.

Other casserole recipes:

Did you try this recipe?
Leave a review below and tag @twopinkpeonies on Instagram & Facebook!

Spaghetti Squash Casserole with Meatballs

Audrey

Not only is this spaghetti squash casserole with meatballs a healthy dinner option but leftovers make for an delicious and freezer friendly meal.

5 from 10 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 313 kcal

Equipment

• ▢
  9 x 13 inch casserole dish
• ▢
  Baking sheet

Ingredients

  

1x2x3x

• ▢ 1 spaghetti squash
• ▢ 2 jars pasta sauce about 24 ounces each
• ▢ 12 ounces frozen precooked meatballs
• ▢ 1 jar pesto about 6 ounces
• ▢ 1 ½ cups Parmesan cheese
• ▢ salt and pepper to taste

Instructions

 

• Begin by preheating your oven to 400 degrees and then line a baking sheet with aluminum foil or spray with non-stick spray. Wash your spaghetti squash and cut it in half going lengthwise.
• Bake your squash for 45 minutes. Note that if you have a larger spaghetti squash you may need to cook it longer.
• Let it cool and then scoop the seeds and stringy bits out. Use a fork to shred the spaghetti squash.
• Combine the squash noodles and pesto together. Mix well and then add the pasta sauce in. Add the mixture to a well greased 9 x 13 inch casserole dish.
• Garnish generously with shredded Parmesan cheese. You can add the meatballs on top to bake or bake them separately on a baking sheet.
• Bake at 350 degrees for 30 minutes or until the cheese is melted. You can broil for 30 seconds to get the cheese extra melted.

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.

To freeze, let it cool, put in a freezer safe plastic storage bag, remove any excess air, and then freeze for a later date.

Nutritional information is an estimate only.

Nutrition

Serving: 1servingCalories: 313kcalCarbohydrates: 11gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 521mgPotassium: 148mgFiber: 2gSugar: 4gVitamin A: 721IUVitamin C: 3mgCalcium: 284mgIron: 1mg

Need more recipes? Follow me on Facebook!@twopinkpeonies

Join my email list for recipes straight to your inbox!