Easy One-Pot Spaghetti Squash and Meatballs (Gluten-Free)

Chef Emma delights in classic comfort food, and this light, gluten-free twist on spaghetti and meatballs keeps the family satisfied and energized. Roasted spaghetti squash delivers tangle-free “noodles,” while juicy homemade meatballs simmer in rich marinara—no pasta or fuss required.

This wholesome, easy meal is perfect for meal prep or any night you crave Italian-inspired flavor, made gluten-free and deeply delicious.

Easy One-Pot Spaghetti Squash and Meatballs (Gluten-Free)

A light, gluten-free take on spaghetti and meatballs with roasted spaghetti squash and juicy meatballs. Easy, wholesome, and weeknight-friendly.

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Ingredients Equipment Method Notes

Ingredients

  

• – 1 large spaghetti squash
• – 1 tbsp olive oil
• – Salt and black pepper to taste
• – 1 cup marinara sauce gluten-free
• – 1/2 cup shredded mozzarella or dairy-free cheese optional
• Meatballs:
• – 1 lb ground beef or turkey
• – 1 egg
• – 3 tbsp gluten-free breadcrumbs or almond flour
• – 1 tsp Italian seasoning
• – 1/2 tsp garlic powder
• – 1/2 tsp onion powder
• – 3 tbsp chopped parsley or basil
• – 3 tbsp grated parmesan optional
• – Salt and pepper to taste

Equipment

• Baking sheet, mixing bowls, spatula, fork

Method

 

1. Preheat oven to 400°F (204°C). Halve squash, scoop seeds, drizzle with oil, season with salt & pepper. Place cut side down on baking sheet.
2. Mix meatball ingredients in a bowl. Form into 16–20 balls, arranged on parchment-lined pan.
3. Bake squash and meatballs 25–30 minutes, until squash is tender and meatballs are cooked through.
4. Let squash cool; scrape flesh with fork into “spaghetti” strands. Toss with marinara and half cheese (if using); top with meatballs and remaining cheese.
5. Return to oven 8–10 minutes to melt cheese and heat through. Garnish with herbs.

Notes

Make dairy-free by omitting cheese. Try with different sauces or vegan meatballs.

Calories: 330 per serving
Protein: 22g per serving

Nutrition Facts

Tips and Variations for Easy One-Pot Spaghetti Squash and Meatballs (Gluten-Free)

• Use ground turkey or chicken for leaner meatballs.preheatto350+1​
• Sub almond flour for gluten-free breadcrumbs, or add parmesan to the mixture.
• Add spinach or chopped veggies to the marinara for extra nutrition.
• Leftover meatballs freeze well for quick lunches.

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