Go Back
Pumpkin Spaghetti Squash Boats with Meatballs Recipe
Ben Carraoli

Pumpkin Spaghetti Squash Boats with Meatballs Recipe

I recently made these Pumpkin Spaghetti Squash Boats with Meatballs, and honestly, they turned out even better than I expected. I was craving something cozy yet healthy, and this dish checked all the boxes.
Print Recipe Pin Recipe
Total Time 1 hour
Servings: 3
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 large spaghetti squash
  • 1 –2 tablespoons olive oil
  • Salt and black pepper
  • 1 pound ground beef or turkey
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • Fresh parsley optional

Method
 

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, then season with salt and pepper for flavor.
  2. Place the squash halves cut-side down on a baking sheet. Roast for about 30–40 minutes until the flesh is tender. You’ll know it’s ready when a fork easily pierces through.
  3. In a mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, and Italian seasoning. Mix gently until everything is just combined. Avoid overmixing to keep meatballs tender.
  4. Roll the mixture into small, even-sized meatballs. Heat a skillet with a bit of oil and cook them until browned on all sides. This step locks in flavor before baking.
  5. Once the squash is done, use a fork to gently scrape the inside. It will naturally form spaghetti-like strands. Keep the strands inside the shell to create “boats.”
  6. Spoon marinara sauce over the squash strands. Add the cooked meatballs evenly across each half. This layering ensures every bite is flavorful and balanced.
  7. Sprinkle shredded mozzarella on top. Place the boats back in the oven and bake for 10–15 minutes until the cheese is melted and bubbly. This step brings everything together.
  8. Remove from the oven and let cool slightly. Top with fresh parsley if desired. Serve warm and enjoy this cozy, satisfying dish.

Notes

  • I found that roasting the squash cut-side down gives better caramelization and flavor
  • I always use freshly grated cheese because it melts smoother and tastes richer
  • Don’t overcrowd the pan when cooking meatballs; I do them in batches for even browning
  • Adding a pinch of chili flakes gives a subtle heat that really elevates the dish
  • I like to let the dish rest for a few minutes before serving so everything settles nicely.