Sheet Pan Spaghetti Squash & Meatballs
Sheet Pan Spaghetti Squash & Meatballs is a delicious sheet pan dinner using vitamin-rich spaghetti squash and the ease of store-bought gluten-free meatballs and spaghetti sauce.
Ingredients
- 1 medium spaghetti squash approximately 3 lbs
- 2 tablespoons olive oil divided
- 3 cloves minced garlic divided
- 2 cups grape tomatoes (or cherry tomatoes)
- ¼ onion (red, yellow, or white)
- salt to taste
- 20 oz small, frozen gluten-free meatballs (store-bought or leftover meatballs)
- 24 oz jar of spaghetti sauce (or leftover spaghetti sauce)
Optional Toppings
- fresh basil
- shredded parmesan cheese
Instructions
- Preheat oven to 400℉. Line a half-sheet baking tray with aluminum foil for easy cleanup.
- Cut spaghetti squash in half. Remove seeds. Drizzle ½ tablespoon olive oil (1 tablespoon total) in each half of the spaghetti squash. Sprinkle sparingly with salt to taste. Rub 1 clove of minced garlic (2 cloves total) into each half.
- Place squash halves upside down on the prepared baking sheet. Pierce each half with a fork 4-5 times. Bake for 40 minutes.
- While the squash is baking, prepare vegetables. Slice tomatoes in half. Cut onion into slices. Place in bowl. Add the remaining clove of minced garlic and the remaining tablespoon of olive oil. Sprinkle with a small amount of salt. Toss vegetables until evenly coated.
- After 15 minutes of baking, remove the spaghetti squash from the oven. Add tomatoes, onions, and frozen meatballs to the sheet pan in a single layer. Bake everything together for the remaining 25 minutes. Turn meatballs halfway through their bake time.
- Remove the baking sheet from the oven. Carefully use tongs to turn the squash right side up and allow it to cool for 10-15 minutes. It is too hot to touch.
- Heat spaghetti sauce in the microwave for four minutes, stirring halfway. Gently stir vegetables and meatballs into the tomato sauce.
- Once the spaghetti squash is cool enough to touch, use a fork to gently scrape off the "spaghetti" strands from the inside of the squash. If still too warm, use a potholder to hold the squash.
- Serve spaghetti squash topped with sauce and meatballs. Garnish with sliced basil and shredded parmesan cheese.
Nutrition
Calories: 334kcalCarbohydrates: 23gProtein: 21gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 1018mgPotassium: 641mgFiber: 5gSugar: 11gVitamin A: 1098IUVitamin C: 19mgCalcium: 129mgIron: 4mg
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