Go Back

Cheesy Baked Spaghetti (Squash) and Meatballs

Prep Time 15 mins
Cook Time 1 hr 15 mins


  • Cast Iron Skillet
  • Baking sheet (if you don’t have a microwave)
  • Chef’s knife


  • 1 spaghetti squash
  • 1 24 ounces jar of marinara sauce
  • 1/2 cup grated parmesan cheese
  • salt
  • pepper
  • 1 bag of Trader Joe’s mini party meatballs or any frozen meatballs
  • 1 cup grated mozzarella cheese


  • Preheat oven to 400°F.
  • Cut 1 spaghetti squash in half, scoop out the seeds and throw it in a bowl with 2 tablespoons of water. Microwave on high for 12 minutes OR place it cut side down on a baking sheet and roast on 400°F for 35 to 40 minutes.
  • Scoop the cooked spaghetti squash strands into a 10-inch ovenproof skillet or baking dish. Add 1 (24 ounce) jar of marinara sauce, 1/4 cup of grated parmesan, and a big pinch of salt and pepper. Stir to combine, then smooth the top. Add the remaining 1/4 cup parmesan, the frozen meatballs, and 1 cup shredded mozzarella.
  • Spray a piece of aluminum foil or a lid with cooking spray so that the cheese doesn’t stick to it. Cover and cook for 25 minutes. Uncover and cook for 10 more minutes.
  • DIG IN!


Note: Some spaghetti squash are more watery than others. If your dish looks watery, just drain it off!
Course: Main Course