Description
Roasted spaghetti squash boats cradle fork-tender strands smothered in aromatic tomato sauce, herb-speckled meatballs, and gooey melted cheese for a gluten-free dinner that balances comfort with fresh flavor.
Ingredients
- 1 small spaghetti squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound ground beef
- 1 egg
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup gluten-free marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C).
- Slice spaghetti squash lengthwise and scoop out seeds.
- Brush cut sides with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Place squash cut-side down on a baking sheet and roast for 35–40 minutes until tender.
- While squash roasts, combine ground beef, egg, almond flour, Parmesan, garlic powder, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
- Roll mixture into 1-inch meatballs and place on a separate baking sheet.
- Bake meatballs at 400°F (200°C) for 15–20 minutes until cooked through.
- Remove squash from oven, let cool slightly, then use a fork to loosen strands and create “boats.”
- Fill each squash boat with spaghetti-like strands, top with marinara sauce, meatballs, and shredded mozzarella, then bake for an additional 10 minutes until cheese is melted.
Notes
- Choose a firm, medium-sized spaghetti squash for even cooking.
- Meatballs can be made ahead and frozen for quick meals.
- Substitute ground turkey or chicken if desired.
- Ensure marinara sauce is certified gluten-free.