Stuffed Spaghetti Squash and Meatballs Marinara

A really wonderful meal to make for your whole family! I like to make it in large batches, then freeze half of it to save for an easy dinner another day!

Prep Time10

Cook Time55

Total Time1 5

Servings: servings

Calories: 396kcal

Ingredients

1 large spaghetti squash
16 cooked meatballs homemade or store-bought
3 cups marinara sauce *see below
8-10 basil leaves
¼ teaspoon sea salt or more/less, as desired
¼ teaspoon black pepper or more/less, as desired

Marinara Sauce

56 ounces crushed tomatoes
2 tablespoons tomato paste
2 tablespoons olive oil
1 white onion
4 cloves garlic
¼ cup raisins
½ can anchovies optional
2 teaspoons sea salt or more/less, as desired
1 teaspoon black pepper
2 teaspoons crushed red pepper
½ teaspoon dried oregano
1 tablespoon dried basil
1 bay leaf

Instructions

Marinara Sauce

In a large stock pot, heat the oil over medium heat. Roughly dice onion and mince garlic, then add to the pot. Allow to cook, stirring occasionally, for about 3-4 minutes or until fragrant. Add remaining ingredients and stir with a spoon to combine.
Bring to a low boil and simmer uncovered 2-3 hours, stirring occasionally. Remove bay leaf. Blend the sauce in a blender or in the pot with an immersion blender until you reach desired consistency.
While the sauce is simmering, bake the spaghetti squash.

Spaghetti Squash

Preheat your oven to 350℉. Wash squash and cut in half from top to bottom. Scoop out seeds with a large spoon. Place each half face down on a cookie sheet and cover the bottom of the pan with about ½ cup water. Bake for 30-40 minutes or until you can easily slide a knife through. Allow to cool slightly.

Assembly

Use two forks to gently pull the squash back from the skin, fluffing it a bit. Pour 1 cup of marinara sauce into each half and mix with the squash.
Fill each half with cooked meatballs and top with marinara sauce. Put them face up on the cookie sheet and bake for another 5-10 minutes to be hot for serving.

Nutrition