Freezer Meal with Spaghetti Squash {Easy + Delicious}

baked spaghetti squash and meatballs

Not only is this freezer spaghetti squash meal low in carbs but it makes for an delicious and freezer friendly meal. This meal really is so versatile it’s great if your 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.

In all honesty, after experimenting with this recipe I now prefer spaghetti squash over regular noodles. There’s something about their texture that gives 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 and it freezers great.

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.

How do I cook this meal from frozen?

This baked spaghetti squash and meatballs recipe also freezes great. 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 before reheating it. You can easily reheat it in small portions in your microwave or on your stovetop.

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 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
  • 1 jar of your favorite tomato sauce
  • 1 batch of turkey, store bought, or gluten free meatballs (my turkey meatball recipe is here)
  • 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 25 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 can of tomato sauce on low and then 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, let it cool, put in a freezer safe plastic storage bag and freeze for a later date.

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 15 minutes
Cook Time 45 minutes
Servings 8 people
Author Two Pink Peonies
Cost $10

Equipment

  • food processor

Ingredients

  • 1 spaghetti squash
  • 1 jar pasta sauce
  • 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 can of tomato sauce on low and then 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.

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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freezer meal with spaghetti squash

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