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Freezer Meal with Spaghetti Squash
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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
  • ½ cup shredded parmesan cheese plus extra for garnishing
  • ½ cup extra virgin olive oil
  • ½ 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.