How many of you LOVE spaghetti? My family has been trying to be a little healthier lately, so I decided to try and make something called Roasted Spaghetti Squash with Garlic Meatballs with Homemade Sauce. This has probably been one of the most successful meals in my house.

I was surprised the kids loved it so much. I mean I knew they’d like it, but they ask me to make it all of the time. I think the homemade sauce is simply the icing on the cake. It’s delicious and just adds so much to the meal. I have always loved squash, but I really love it in this Roasted Spaghetti Squash with Garlic Meatballs & Homemade Sauce meal.


For the Squash

  • One medium spaghetti squash
  • Olive Oil
  • Salt and Pepper

For the Sauce

  • 4 medium ripe tomatoes
  • 1/2 can of tomato paste
  • 1 tablespoon of Italian Seasoning Blend
  • 1 teaspoon each, garlic & onion powder
  • 1 cup of sauteed carrot, green bell pepper and onion
  • 1 teaspoon of sugar (optional)
  • salt & pepper to taste

For the Meatballs

  • 1lb ground beef ( I prefer 1/2lb each ground pork and beef OR ground hot sausage/beef)
  • 1 egg
  • 1 cup seasoned bread crumbs
  • 1 tablespoon of mayonnaise
  • 1 teaspoon of fresh, minced garlic (or garlic powder) These meatballs are meant to have a heavy garlic flavor, adjust according to your taste.
  • 1/2 teaspoon of Italian blend seasoning (or a pinch of each basil, thyme, oregano, rosemary)
  • pinch salt & pepper


For the Squash

TIP* Use an old cookie sheet (or foil), the sugars in the juice create a sticky, brown layer that can stain

  1. Halve the squash and place on an old cookie sheet
  2. Drizzle with Olive Oil, Salt & Pepper
  3. Roast in the oven on 350 for 30 minutes or until tender ( time varies due to size)
  4. Scrape the seeds out, discard. Use a fork to loosen the squash

*For more tips visit The Weeknight Chef How To Roast The Perfect Spaghetti Squash

For the Sauce


  1. Bring a large pot of water to a boil, have an ice bath ready
  2. Core tomatoes and place in the boiling water for 1 minute, remove and place in ice bath
  3. Peel the skins off and place in a blender or food processor
  4. Add all the other ingredients (EXCEPT tomato paste) and blend or pulse until broken down to your desired texture.
  5. Return the sauce to the stove and bring to boil, add the tomato paste,mix well, reduce to simmer until thickened.
  6. Taste, taste, taste! And adjust accordingly. Ingredients that vary in flavor will always need an adjustment to their seasoning. For example, if your tomatoes are more ripe than the ones we used, you may need more salt and less sugar.
  7. Set aside, move on to meatballs!

For the Meatballs

  1. Preheat oven to 350 if you did not leave it on from the squash
  2. Whisk the egg and mayonnaise together
  3. Add ground meat and bread crumbs, mix well. Using your hands works best.
  4. Add seasonings and mix.
  5. Roll into desired size balls , about 2 inch
  6. Bake for 20 mins (time may vary)


IDEA* Try serving the sauce and meatballs over the spaghetti squash right in the skin!


What recipes do you like to Spaghetti Squash?

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Southern Carolina Family