Great Tastes of Manitoba

Beefy Meatballs and Spaghetti Squash

30 mins
Prep: 15 mins | Cook: 15 mins | Servings: 4-6


  • 1lb (500 g) extra lean OR lean ground beef sirloin
  • 1 small onion, finely chopped or grated
  • 2 cloves garlic, minced
  • 1/4 cup (50 mL) EACH Parmesan cheese, grated and breadcrumbs
  • 1 egg, lightly beaten
  • 1 tsp (5 mL) EACH dried basil and dried oregano
  • 1/2 tsp (2 mL) EACH salt, black pepper, pepper flakes and nutmeg
  • 1 large spaghetti squash (approx. 4 lbs)
  • 2 cups (500 mL) jarred tomato basil pasta sauce



  1. Combine first 7 lines of ingredients together.
  2. Form meatballs with scoop or hands. Place on large baking sheet.
  3. Bake in 375°F/190°C oven for 15 minutes; keep meatballs warm in tomato sauce over low heat.


  1. Pierce entire squash with fork. Microwave on HIGH for 10 minutes; let cool.
  2. Cut in half lengthwise; discard seeds.
  3. Using fork, scrape the interior of the squash to form strands.


  1. Pour tomato sauce and meatballs over spaghetti in hallowed out squash shells; garnish with extra parmesan.

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