Cheesy Meatball Stuffed Spaghetti Squash
A delicious and healthy alternative to traditional meatball pasta, stuffed with cheesy goodness!
Equipment
- Oven Preheat to 425°F (220°C)
Ingredients
Main Ingredients
- 1.25 cup whole milk or heavy cream
- 6 ounces frozen chopped spinach thawed and squeezed dry
- 0.5 cup chopped sun-dried tomatoes
- 0.5 cup shredded mozzarella or gouda cheese
- 2 whole spaghetti squash halved and seeds removed
- 1.25 cup grated parmesan cheese
- 8 cloves garlic
- 1.5 pounds ground beef
- 3 tablespoons Italian seasoning
- 1 tablespoon Dijon mustard
- 1 cup shredded provolone cheese
- 6 tablespoons salted butter
- 0.5 cup chopped fresh herbs (basil, thyme, oregano, sage)
Instructions
- Preheat your oven to 425°F (220°C). This ensures the squash will bake evenly.
- In a bowl, combine the whole milk (or heavy cream), thawed spinach, sun-dried tomatoes, and mozzarella cheese. Season with chili flakes, salt, and pepper to taste.
- Place the spaghetti squash halves on a baking sheet, cut side up. Season the cut sides with salt and pepper, and sprinkle 1/4 cup of parmesan cheese into each squash half. Cover with foil and bake for 15 minutes.
- While the squash is baking, mix the ground beef, Italian seasoning, Dijon mustard, and 1/2 cup of parmesan cheese in a bowl. Season with salt and pepper. Shape the mixture into tablespoon-sized meatballs.
- After 15 minutes, remove the squash from the oven, discard the foil, and arrange the meatballs around the squash. Bake for another 15 minutes.
- Once the meatballs are cooked, take the squash out of the oven, remove the garlic cloves, and sprinkle provolone cheese over each squash half.
- Chop the garlic and mix it with the butter and fresh herbs in a bowl. Spread the garlic herb butter over the meatballs.
- Finally, use a fork to scrape the squash into strands, mixing the melted cheese with the squash. Serve and enjoy!
Notes
You can customize the herbs to your liking or add extra veggies like bell peppers or mushrooms for more flavor.