Spaghetti Squash Boats with Marinara Meatballs

This yummy seasonal recipe is a fun take on the more traditional spaghetti and meatballs. Spaghetti squash is heaped with home made marinara sauce and meatballs topped with mozzarella and provolone for a delicious, hearty meal. Paired with a baked pear, blue cheese and pecan salad – this meal will delight!


2 Spaghetti squashes halved and insides scooped
2 tbsp olive oil
Salt and pepper

  • Sprinkle with salt and pepper and drizzle with olive oil.
  • Bake at 375 for 40 minutes – face up on baking sheet.
  • Remove from oven.


400g lean pork
400g lean beef
1 1/2 tsp Dijon
1 egg
1/4 cup milk
1/2 cup pank0 or bread crumbs
2 heaping tbsp ricotta or parmesan cheese
1.2 cup of fresh parsley or basil (chopped)
1 tsp Worcestershire sause
1 tsp onion powder
2 tsp onion flakes
1/2 tsp cumin
1/2 tsp paprika
1 tsp seasoning salt
1/2 tsp black pepper

  • Mix all ingredients together in bowl.
  • Using small melon baller or tbsp – remove about 30 gram portions and form into balls.
  • Roll in your hands.
  • Place on greased baking sheet.
  • Recipe makes about 25-30 meatballs.
  • Bake on 375 for 20 minutes.


You can use your fave marinara sauce if your in a pinch, otherwise. here’s my recipe.

2 28 oz cans tomatoes (any kind)
1 large sweet onion – chopped
1/2 head garlic – peeled and sliced
2 tbsp or more olive oil
2 tbsp balsamic vinegar
1 tbsp sugar
1 tsp basil
1 tsp oregano
1/2 tsp chili flakes
Salt to taste

  • In a heavy cast iron on medium, sauté onion and garlic in olive oil ’til fragrant an starts to get clear.
  • Add all other ingredients.
  • Once gets to a boil, turn down to a simmer for 20 or more minutes, stirring frequently. Using an immersion blender, blend all together – does not have to be ideally smooth.
  • Served with chopped basil and parmesan.


Baked squashes
Baked meatballs
Prepared marinara sauce
1 cup shredded mozzarella
4 slices provolone
Fresh parsley and basil

  • Put one scoop of marinara in base of squash. Add 3-4 meatballs.
  • Cover with marinara. Cover with mozzarella and one slice of provolone.
  • Bake at 375 for 3-4 minutes.
  • Add fresh herbs to serve and more marinara if you fancy.