Roasted spaghetti squash is topped with a deliciously creamy tomato sauce and turkey meatballs! Weeknight dinner does not get any easier than this.
Keep reading to discover the ONLY way you’ll ever want to cook spaghetti squash.
Right now I’m in Cairo, Egypt writing this post. I’ve spent the last few days eating chicken shawarma like it’s going out of style, conquering claustrophobia in order to climb way too far into pyramids, and taking lots of pictures of cats. What does this have to do with spaghetti squash and meatballs? Absolutely nothing. Instead of rambling, I’ll leave you with a favorite cat picture, and this delicious recipe.
My spirit cat, guarding the chicken shawarma at Kazaz in Cairo.
The Perfect Weeknight Dinner
This is a great weeknight recipe because roasting the squash is almost completely hands off (and can be done in advance), and the sauce, goat cheese, and meatballs only need to simmer on the stove until combined and thoroughly heated.
In reality, this is barely a recipe. I’m just taking four components that happen to come together beautifully. Buy hey, sometimes that’s what weeknight dinners are all about. And honestly, I could eat this almost every night.
What type of meatballs should you use?
Beef, chicken, lamb, vegetarian… it’s up to you! As long as they’re fully cooked, you can use whichever meatballs you like! I like the frozen turkey ones from Trader Joe’s, but Costco also has a few decent options. You can also make your own, but obviously that takes a bit longer to cook.
Ready in 3 easy steps!
Step 1: Roast the spaghetti squash
Coat the spaghetti squash with oil, salt, and pepper, then roast in the oven. This requires minimal prep work, and can easily be done days in advance. To see if the squash is done, use a fork to see if the inside easily scoops out. It will turn into strands just like spaghetti! Be sure to let it cool for a few minutes after it comes out of the oven, unless you want to burn your hands off while scooping out the insides.
If you want to add extra greens, toss them with the hot roasted squash right after you scoop it out, so that the greens wilt slightly. You can store them together in the fridge.
Roasting a spaghetti squash is the ONLY way that I ever cook it. The flavor really concentrates and the texture is perfect. Many many years ago, I used to cook spaghetti squash in the microwave. Eek. We all have to start somewhere I guess.
Step 2: Combine sauce, goat cheese, and meatballs
Let these babies simmer away until the meatballs are thoroughly heated, then serve it right on top of the squash!
Step 3: Bon Appétit!
A delicious and wholesome weeknight dinner, ready in minutes!
Goat Cheese Spaghetti Squash with Turkey Meatballs
The easiest recipe! Four ingredients (plus s&p)! Baked spaghetti squash topped with a deliciously creamy pasta sauce and meatballs!
Ingredients
- 1 medium spaghetti squash
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp avocado oil
- 1 jar favorite pasta sauce about 25 oz.
- 4 oz goat cheese
- 1 bag (16 oz) frozen turkey meatballs (fully cooked)
Instructions
To bake the spaghetti squash:
-
Preheat oven to 375 degrees. Cut spaghetti squash in half and scoop out seeds and strands. Drizzle inside of each squash half with avocado oil, salt, and pepper. (It will seem like a lot of salt and pepper, but once cooked it'll be the correct amount.)
-
Place both squash halves cut side down on a rimmed pan. Bake 45 minutes. The squash should be tender and easily scoop out with a fork when it's done. the fork will help separate it into strands.
For sauce and meatballs:
-
Heat a medium saucepan (with a lid) over medium-low heat. Add sauce, goat cheese, and frozen meatballs. Heat covered, stirring occasionally, for 15-20 minutes until meatballs are heated through. Serve on top of spaghetti squash. Enjoy!
Recipe Notes
Optional: Sometimes I like to add extra greens. If you like, immediately after scooping the hot spaghetti squash, toss it with a couple handfuls of tender leafy greens (spinach, baby kale, arugula, etc.). The leaves will wilt from the heat. Then just top with sauce and meatballs like normal, and enjoy!
Other favorite weeknight meals include these Brussels sprouts, this chicken mole skillet, and these epic shrimp taco bowls!
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Hi Rose,
I have a print option! It’s to the right of the ingredients list in the recipe. That should make a nice printable version of the recipe on one page. I hope this helps!