This post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Spaghetti Squash and Meatballs Bowl #SundaySupper
We were traveling a lot this summer and when we got home, I couldn’t wait to get back into the kitchen. Fresh vegetables and home-cooked meals were calling out to me! Restaurant food is nice now and again, but there is nothing like a hot meal and my family around MY dinner table.
I wanted to make something nutritious, fun, and fairly easy to make, so I decided I would make Spaghetti Squash with Homemade Meatballs…and serve it in it’s own bowl! I am all for easy clean up.
Spaghetti Squash is not only easy to make, but it’s delicious! It is a low-carb option to pasta, it’s inexpensive, it’s good for you, and great with a variety of sauces. Why is it called spaghetti squash? Well, when you prepare it, it actually resembles pasta noodles. I even had my kids fooled for a few 😉
Why I chose Spaghetti Squash:
- It’s easy to prepare.
- Spaghetti squash is loaded with vitamins. It has vitamin C, A, B-6, k, thiamin, riboflavin, niacin, folate, and more.
- Spaghetti squash also contains several minerals, the most important one is manganese. Manganese can assist the body with metabolism, regulation of blood sugar, absorption of calcium and the functioning of the nervous system.
- Spaghetti squash also fiber, fiber has been linked to weight loss as it makes you feel fuller longer.
- It’s low-calorie AND low-carb! There is only 42 calories and 10 carbs in a 1-cup serving of cooked spaghetti squash.
Why I chose to make my meatballs with lean ground beef:
- A single serving of lean beef is 3 ounces (approximately the size of a smart phone), has an average of 150 calories and less than 10 grams of fat.
- One serving of beef meets 50% of your recommended daily value of protein.
- Not only does beef provide complete, high quality protein, but also contains high amounts of zinc, iron, and vitamins B6 and B12, along with other key vitamins and minerals your body needs.
As you can see, my Spaghetti Squash and Meatballs Bowl is a meal that is loaded with vitamins, minerals, fiber, and protein!
Now, here’s how to make this meal for your family.
Use a sharp paring knife to pierce the squash several times (I did it about 10 times) around the center, then put it on a microwave-safe plate and microwave it on high for 6 to 8 minutes, flipping it half way through.
While your squash is in the microwave, start making your meatballs. I used 1 pound of lean ground beef, but you can easily double the recipe and freeze some for later. Meatballs are easy to make and taste so much better when they are homemade.
Once the squash a bit softer thanks to the microwave, use a sharp knife to cut the squash in half lengthwise.
Once it’s cut open, remove the seeds with a spoon and the part of the squash that is around the seeds, think of it like a pumpkin 🙂
Place a piece of foil on a cooking sheet and spray it with cooking spray. Place the spaghetti squash halves on the cooking sheet, and drizzle the insides with olive oil and season liberally with salt and pepper. Now you can toss them into the oven at 400 degrees for 50 minutes to an hour.
After 15 minutes, add your meatballs to the oven, letting them cook for 35 – 45 minutes.
When the 50 minutes is up, let the squash rest for a few minutes, and once it’s cool enough to handle, use a fork to scrape the insides. You can do it in all directions, you will see spaghetti-like strands of squash. You can get really close to the shell, as it is hard and pretty unlikely to collapse.
Once your spaghetti is ready, top the squash with 6 meatballs (more or less to your liking), your favorite marinara sauce, and sprinkle on some mozzarella or Italian blend shredded cheese.
Toss your Spaghetti Squash and Meatballs Bowls back in the oven for 5 to 10 minutes until the cheese is melted.
Now, enjoy these Spaghetti Squash and Meatballs Bowls with your family!
- 2 spaghetti squash
- Olive oil
- Salt and pepper
- 24 oz Marinara sauce - 1 jar
- ½ cup shredded cheese - mozzarella or Italian cheese blend
- 1 lb lean ground beef
- 1 egg
- ¼ - ½ cup bread crumbs - just enough to firm up the meat mixture
- 1 tablespoon your favorite seasoning - I used VOODOO Chef Dust, which is local
- While your squash is in the microwave, get started on making your meatballs.
- Mix the ingredients into a large bowl.
- Using a tablespoon scoop the beef out and form the meatballs, I used my hands.
- Place the meatballs on a baking sheet.
- After the squash has been in the oven for 15 minutes, add your meatballs to the oven, letting them cook for 35 - 45 minutes.
- Use a sharp paring knife to pierce the squash around the center.
- Put the squash on microwave save plate and microwave it on high for 6 to 8 minutes, flipping it half way through.
- Once the squash a bit softer, use a sharp knife to cut the squash in half lengthwise.
- Remove the seeds with a spoon and the part of the squash that is around the seeds, think of it like a pumpkin.
- Place a piece of foil on a cooking sheet and spray it with cooking spray.
- Place the spaghetti squash halves on the cooking sheet, and drizzle the insides with olive oil and season liberally with salt and pepper.
- Place them into the oven at 400 degrees for 50 minutes to one hour.
- When the time is up, let the squash rest for a few minutes.
- Now that it’s cool enough to handle, use a fork to scrape the insides. You can do it in all directions, you will see spaghetti-like strands of squash. You can get really close to the shell, as it is hard and pretty unlikely to collapse.
- Once your spaghetti is ready, top the squash with 6 meatballs (more or less to your liking), your favorite marinara sauce, and sprinkle on some mozzarella or Italian blend shredded cheese.
- Place your Spaghetti Squash and Meatball Bowls bake in the oven for 5 to 10 minutes until the cheese is melted.
I hope you enjoy this Spaghetti Squash and Meatballs Bowl Recipe with your family as much as we did!
Before you go, be sure to check out all the Inspired by Beef recipes from my fellow Sunday Supper Bloggers:
- Balsamic Steak and Grilled Peach Salad by Casa de Crews
- Beef and Cheddar Risotto by My World Simplified
- Beef, Brie and Onion Jam Canapes by Family Around The Table
- Creamy Polenta with Shredded Beef Braised in a Tomato Wine Sauce by Girl Abroad
- Grilled Steak Fajita Quinoa Bowls by Katie’s Cucina
- Joe’s Special by Family Foodie
- Korean Bibimbap by The Crumby Cupcake
- Mini Beef Wellingtons by Cricket’s Confections
- Roast Beef Sliders topped with Smoked Gouda and Caramelized Onions by The Healthy Fit Foodie
- Spaghetti Squash and Meatballs Bowl by Having Fun Saving and Cooking
- Steak & Farro Rainbow Salad by Go Epicurista
- Steak and Eggs Benedict Crostini by Life Tastes Good
- Steak Frites by April Golightly
- Thai Noodle Steak Salad by Dessert Geek
- Vaca Frita Rice Bowl by Love and Confections
- Speaking Beef: A Handy Guide to International Beef Cuts by Sunday Supper Movement
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