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pan of spaghetti squash meatball casserole

Spaghetti Squash Meatball Casserole

A low-carb meatball casserole recipe made with shredded spaghetti squash, premade marinara sauce, lean ground beef and fresh mozzarella cheese.
Course Main Course
Cuisine Beef, Italian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 10
Calories 361kcal
Author Amee


  • For the meatballs:
  • 2 lbs lean ground beef 90% or less
  • 1 whole egg
  • 1 egg white
  • 2 cloves garlic minced
  • 1 tablespoon dried parsley
  • ½ cup grated parmesan cheese
  • ½ cup breadcrumbs I use gluten free
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • For the casserole:
  • 1 large spaghetti squash
  • 2 tablespoon extra virgin olive oil
  • 4 cloves garlic minced
  • 1 sweet onion chopped
  • 1 tablespoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 23.5 oz jar Newman's Own marinara sauce
  • 8 oz fresh mozzarella cheese sliced


  • Preheat oven to 350 degrees F.
  • Slice spaghetti squash down the middle, lengthwise and brush the inside part with olive oil.
  • Lay squash, seeded part down onto a cookie sheet and bake for 35-40 minutes.
  • While squash is baking, mix all meatball ingredients together (except olive oil) in a large bowl, working it well with your hands.
  • Roll into golf ball size balls and refrigerate until your squash comes out of the oven. You should have about 18-20 meatballs.
  • When squash is done, flip it with the flesh side up and set aside to cool
  • Turn oven up to 375 degrees F. and heat 1 tablespoon olive oil a large skillet over medium-high heat.
  • Brown meatballs on all sides and place them onto a baking sheet.
  • Bake meatballs for 20 minutes, until cooked through.
  • Wipe out your skillet and add the remaining tablespoon olive oil.
  • Cook onion and garlic on medium heat until onion is soft, about 4-5 minutes.
  • while onion and garlic are cooking, spoon out the seeds in the squash and shred squash with a fork (it should look like thin noodles)
  • Add shredded squash to skillet, along with parmesan cheese, Italian seasoning and salt and pepper, to taste.
  • Stir until just blended and remove from heat.
  • Spread a thin layer of sauce in the bottom of a 9x13 baking dish
  • Top with squash mixture, then arrange your meatballs on top
  • Pour remaining sauce over and top with slices of fresh mozzarella.
  • Lower oven heat to 350 degrees and bake for 30 minutes.
  • Serve immediately.


*You can save time making this recipe by preparing the meatballs a day ahead.  


Calories: 361kcal | Carbohydrates: 19g | Protein: 32g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 772mg | Potassium: 739mg | Fiber: 3g | Sugar: 8g | Vitamin A: 666IU | Vitamin C: 9mg | Calcium: 301mg | Iron: 4mg