Spaghetti Squash and Meatballs

Spaghetti squash is the perfect way to sneak in extra vegetables while serving everyone’s favorite spaghetti and meatballs.

Serves: 4Prep: 15 minutesCook: 1 hour 15 minutesTotal: 1 hour 30 minutes

Serves: 4


  • 2 small spaghetti squash (about 2 lbs.), cut in half lengthwise; seeds removed
  • 1 tablespoon olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 2 cups Kroger Marinara Pasta Sauce
  • 1 package (12 oz.) Kroger Italian Style Meatballs
  • 1 cup Private Selection Italian Style Blend Shredded Cheese


  • Heat oven to 400°F
  • Place spaghetti squash halves cut side down on a rimmed baking sheet with enough water to cover the surface of the pan. Bake 40-45 minutes or until just tender.
  • Carefully flip squash over; use a fork to pull up strands of squash from sides but keeping each in the shell. Drizzle evenly with olive oil and sprinkle with salt and pepper; toss gently to combine.
  • Push squash strands towards the edges of the shell, making a well in the center of each squash half. Evenly divide meatballs, sauce and cheese between the wells.
  • Bake 20-25 minutes until meatballs are hot and cheese is melted and browning. Refrigerate leftovers.