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Spaghetti Squash Spaghetti and Meatballs recipe, made with spaghetti squash instead of pasta, an easy homemade pasta sauce, and low carb meatballs packed with a hidden veggie. It’s a healthy meal my family can’t wait to eat for dinner.

Spaghetti Squash Spaghetti is one of my family’s favorite meals, even though it’s packed with squash instead of pasta and served with either a meaty sauce or low carb cauliflower meatballs. I’ve become quite accustomed to the flavor and texture of spaghetti squash, and I’d choose it over pasta any day.

You’d think that making pasta with squash would be this long, drawn-out process. But it’s not. In fact, spaghetti squash is so easy to cook and use for so many different noodle dishes.

Tips for how to make Spaghetti Squash Spaghetti and Meatballs

Gather your ingredients first… You’ll need a spaghetti squash, water, a batch of Easy Homemade Pasta Sauce, and a batch of Baked Italian Cauliflower Meatballs.

• Wash your spaghetti squash, and cut it in half.
• Remove the seeds.
• Place the spaghetti squash, face down, in your Instant Pot, along with a cup of water.
• Put the lid on your Instant Pot. Hit ‘Pressure Cook’ and set for 6 to 8 minutes. (If you don’t have an Instant Pot, you can bake the spaghetti squash instead.)
• Meanwhile, prepare the sauce and the meatballs, according to recipe instructions.
• Once the squash has fully cooked and your Instant Pot has naturally released, place the cooked spaghetti squash on a cutting board, and pull out all the squash. It’ll come out in long strands, sorta like spaghetti.
• Place the spaghetti squash spaghetti in a large serving bowl.
• Serve while warm, with sauce and meatballs on top, for a delicious family meal.

It’s such a simple and easy recipe; I feel like everyone knows how to make spaghetti. But not everyone knows how to make spaghetti with squash instead of pasta.

Of course, it’s also really delicious, and it’s not a heavy meal. This kind of spaghetti fills you up but not so much that you have that too-full feeling in the pit of your stomach. And it’s a great way to add extra nutrients into a meal your kids will truly enjoy.

More Pasta Dishes You May Enjoy:

• Creamy Tortellini Alfredo
• Spaghetti Squash Chicken Alfredo

Kitchen tools you may need to make Spaghetti Squash Spaghetti:

Cutting Board and Vegetable Cleaver – Perfect for prepping all your ingredients.
Instant Pot – We use our Instant Pot several times a week, if not every day, and it makes cooking the spaghetti squash a breeze.
Large Serving Bowl – for serving the spaghetti squash.
Spaghetti Server – This makes plating spaghetti so much easier.

Want to see how to make the recipe? Watch our video!

Print the recipe for Spaghetti Squash Spaghetti and Meatballs:

Yield: 5

Spaghetti Squash Spaghetti and Meatballs

Print

Spaghetti Squash Spaghetti and Meatballs recipe, made with spaghetti squash instead of pasta, an easy homemade pasta sauce, and low carb meatballs packed with a hidden veggie. It's a healthy meal my family can't wait to eat for dinner.

Prep Time 45 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1 spaghetti squash
• 1 cup water
• 1 batch Easy Homemade Pasta Sauce
• 1 batch Baked Italian Cauliflower Meatballs

Instructions

1. Wash your spaghetti squash, and cut it in half. 
2. Remove the seeds.
3. Place the spaghetti squash, face down, in your Instant Pot, along with a cup of water.
4. Put the lid on your Instant Pot. Hit 'Pressure Cook' and set for 6 to 8 minutes. (If you don't have an Instant Pot, you can bake the spaghetti squash instead.)
5. Meanwhile, prepare the sauce and the meatballs, according to recipe instructions.
6. Once the squash has fully cooked and your Instant Pot has naturally released, place the cooked spaghetti squash on a cutting board, and pull out all the squash. It'll come out in long strands, sorta like spaghetti.
7. Place the spaghetti squash spaghetti in a large serving bowl.
8. Serve while warm, with sauce and meatballs on top, for a delicious family meal.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 156 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 320mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 6g Sugar: 9g Sugar Alcohols: 0g Protein: 7g

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