Name: Roasted Spaghetti Squash
Prep time: 15 min
Cook time: 60 min
Ingredients: 2 small-medium spaghetti squash (whole); 1-2 tablespoons olive oil (extra virgin); 1 teaspoon sea salt; 1 teaspoon cracked black pepper

^{Two become one in this Italian romance. The classic combo of spaghetti and meatballs slims down and levels up in so many other categories. Once you have your meatballs ready, this love affair of squash, cheese and saucy balls will come together like they’re meant to be!}

Today on Side of Veggies I’m marrying the two ingredients/recipes into one solid love story. I know the Italians are already alarmed that I’m cutting the spaghetti pasta out of the classic “spaghetti and meatballs” for this romance…but when you know…you know. **It’s important to know you could and should reference and pair with my Italian Turkey Meatballs and Red Wine Marinara.

This is a two part recipe but it’s DEFINITELY important to learn how to cook the squash first as this is the base. I’m telling you now, be safe. This is a tricky process so please take your time cutting the spaghetti squash in half.

I cut mine lengthwise (hotdog style some would say) because it has more surface area in the boat.
You most certainly can cut it in half (hamberger style but then it’s like a shallow inner tube. The cooking time may change but the ratio of squash and filling on your fork may be awkward.
Please use a sharp knife, and if you have protective gloves, use those too. You cannot slice straight down and expect a perfect cut. This has taken me make attempts in my life to really figure it out, and I still get nervous.

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Roasted Spaghetti Squash

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Part 1: The base of this amazing recipe! No need for starchy pasta when you have this light and rich vegetable replacement.

Prep Time:15 mins

Cook Time:1 hr

Ingredients

2 small-medium spaghetti squash whole
1-2 tablespoons olive oil extra virgin
1 teaspoon sea salt
1 teaspoon cracked black pepper

Instructions

Preheat oven to 400°.
Line a large baking sheet with foil. Spray down with nonstick cooking spray or lightly grease with oil.
Carefully cut squash lengthwise. Remove all loose pulp and seeds from the center.
Brush all scooped halves of squash with olive oil and season with salt and pepper.
Lay squash scooped side down. Bake in the oven for 45-60 minutes until you poke the outside of the squash and it’s soft. Remove from oven.
Flip the boats over. Check to make sure the inside meat is soft and could easily flake apart. Broil for 2-3 minutes (scooped side up) while watching and remove from the oven when the edges get golden brown.

Notes

How long does it last and where?

Each component of this recipe should last about 5-6 days in the fridge. If you bake everything together all at once and make several boats that you need to store after they’ve been stuffed, it should still last for the same time in the fridge in an airtight container.

When making this recipe, it’s great to separate all components when storing in the fridge and then prepare the boats to order. This will allow the flavors to blend together in the moment as they’re heating up. It’s best to serve this hot, especially after the cheese has melted.

Can you freeze it?

Refer to my meatball recipe when making and freezing meatballs. I used my frozen meatballs several times when I threw together this recipe. They need to cook down in the sauce first.

I would not suggest freezing the baked squash, raw squash or even the prepared boats. The sauce and meatballs can be removed from he freezer and used for this recipe but not the other way around.

Substitutions?

There aren’t a lot of substitution ideas for this recipe. I think the squash is doing the biggest part in being a pasta substitute.

If you want to play around with the cheeses then you most certainly can use a freshly sliced mozzarella to cover the meatballs or just limit the cheese all together if you prefer. You don’t need a ton but even a simple dusting of parmesan would work.

Tips and tricks

Eventually I will share other ways of cooking spaghetti squash, but this way provides an extra depth of flavor. When it gets toasty and golden, it enhances the sweetness as the squash caramelizes.

Store all the ingredient components separately and then make the boats to order with leftovers.

What to serve with it?

This is a meal in itself so there’s not a lot I would serve with this. A simple side salad or roasted green vegetables would be options that would make the plate super vibrant and add even more nutrients!

Nutrition

Course: Dish Prep, Side Dish

Cuisine: Other

Keyword: Vegan, Vegetable, Vegetarian

Servings: people

Calories: 97kcal

Author: Michelle Cerutti

We grew up eating a lot of spaghetti squash, and squash in general. We also also found ways to serve classic Italian dinners throughout the week that were fast and easy. This checks off all the boxes of healthy, fast, and full of Italian flavors. It’s simply lean protein and vegetables, but it will leave you feeling full and satisfied. Similar to if you just inhaled a plate of pasta and meatballs, but without the bloat and post dinner slumbers.

Where this recipe takes a better, in my opinion, spin on plain old spaghetti is the fact that spaghetti squash in particular is buttery and slightly sweet. It’s hearty yet still light enough to spin around your fork.

When going back to the concept of Side of Veggies, it’s all about finding your go to must-have meals and twisting them into a leaner version while you still enjoy the meal. I’m not claiming this to be the same as pasta. I’m just saying that the last time I ate this dinner I felt full and great about the plate of food I had just scarfed down while watching CNN’s Travel Special called Stanley Tucci: Searching for Italy. Fantastic documentary by the way!

I was in the moment of eating Italian food but without the guilt. I think that’s just it a lot of times. Americanized Italian recipes are known to be heavy, starchy and served in an overwhelming amount. While watching this documentary, I learned that the best flavors are not always an abundance of food, but simply focus on flavor. Quality over quantity. Again, this recipe has no relation to the show, or classic Italian cooking, but simply gives you what you want without feeling like a glutton.

It’s important to reference several recipes in this post such as the meatballs and sauce. How we’re going to take it one step further is added pesto and cheese!! I introduce to you what I think should be the newest trend in eating “spaghetti and meatballs” on a whole new level!

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Spaghetti Squash & Meatball Boats

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Two become one in this Italian romance. The classic combo of spaghetti and meatballs slims down and levels up in so many other categories. Once you have your meatballs ready, this love affair of squash, cheese and saucy balls will come together like they’re meant to be!

Prep Time:15 mins

Cook Time:5 mins