Recipes - February 18, 2020

Spaghetti Squash & Meatballs with Marinara Sauce

brighton keller spaghetti squash recipe with meatballs

I’ve been sharing more of what I’m making lately and it has truly been so much fun! I made this the first week Duncan and I got back from our honeymoon and he’s still talking about it today! We LOVED it and I’m pretty sure it will be a weeknight staple for us – especially during the colder months. It’s such a comforting meal! Also, I apologize for the poor quality photo – I wasn’t planning on posting this on my blog but so many of y’all wanted to know so I thought a blog post would be a great place to keep all the information. Let me know if you have any questions or suggestions too!

Spaghetti Squash


1 Spaghetti Squash

2 tbsp olive oil

Salt and pepper to taste


Preheat oven to 350 degrees.

Cut spaghetti squash in half lengthwise. Spoon out seeds. Spread 1 tbsp of olive oil on each half ( 2 tbsp total). Salt and pepper each side. Place each half on the cookie sheet with the inside facing down.

Bake for 60 minutes, or until tender.

Remove squash from oven and let cool. Once cooled, use a fork to scrape the flesh of the squash into spaghetti-like strands.

Combine the squash with your favorite marinara sauce (I love the Trader Joes marinara!).


I make these in bigger batches and then freeze whatever we don’t end up eating. That way, it’s super easy to thaw them out and heat them back up the next time we eat spaghetti squash.


1 yellow onion

Olive oil

3 cloves garlic (or garlic squeeze)

1 lb ground beef

1 lb ground Italian sausage

2 eggs

1 cup grated parmesan cheese

1/4 cup chopped fresh parsley

1 cup breadcrumbs

1/2 cup water



Preheat oven to 350 degrees.

Sauté onion in olive oil for 6 minutes or until translucent. Add garlic. Sauté for 2 more minutes. Turn off heat and allow to cool.

In a large bowl, mix the beef, sausage, eggs, parmesan, parsley and bread crumbs with hands. Add the onions and salt. Add water. Mix again with hands.

Roll meat mixture into 1 1/2 inch balls. Brown the meatballs on each side in a pan on a stove coated with olive oil. Place browned meatballs on cookie sheet. Bake meatballs in oven for 15-20 minutes, until cooked through.

Add meatballs to the spaghetti squash and marinara.

Serve warm. You can optionally add parsley, parmesan and crushed red pepper.