Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter

Today, we’re diving into the world of Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter—a dish that’s not just delicious, but also guilt-free. Picture this: tender strands of spaghetti squash coated in a rich, garlicky butter, topped with juicy meatballs oozing with melted cheese. It’s a symphony of flavors that will make your taste buds dance with joy!

Growing up, spaghetti and meatballs were a staple in our household. But as I got older, I started looking for healthier alternatives that didn’t compromise on taste. That’s when I discovered spaghetti squash—a versatile vegetable that mimics the texture of pasta without the carbs. This recipe is more than just a meal; it’s a testament to how delicious healthy eating can be.

The beauty of this Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter lies in its simplicity. With just a few ingredients, you can create a show-stopping dish that’s perfect for a cozy night in or a dinner party with friends. The garlic herb butter adds a rich depth of flavor to the squash, while the cheesy meatballs provide a satisfying, protein-packed punch.

But what really sets this recipe apart is the combination of textures. The tender spaghetti squash, the juicy meatballs, and the creamy cheese create a party in your mouth that’s hard to resist. Plus, it’s a great way to sneak in some extra veggies!

So, grab your apron and let’s get cooking! This Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter is sure to become a staple in your kitchen, just as it has in mine.

Resume:

Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter is a low-carb delight that doesn’t skimp on flavor. The tender spaghetti squash is coated in a rich, garlicky butter and topped with juicy meatballs oozing with melted cheese. It’s a satisfying and delicious meal that’s perfect for those looking to cut back on carbs without sacrificing taste. With just a few ingredients, you can create a show-stopping dish that’s sure to impress.

Exciting Story:

Every time I make this Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter, I’m reminded of the first time I served it to my friends. They were skeptical about the spaghetti squash, but after one bite, they were hooked. The combination of flavors and textures won them over, and now it’s a regular request at our dinner parties. We love how easy it is to make and how impressive it looks when served.

Why This Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter Is a Must-Try

This Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter is a must-try for anyone looking to enjoy Italian flavors without the guilt. The tender spaghetti squash is coated in a rich, garlicky butter that adds a depth of flavor to the dish. The juicy meatballs are packed with cheese, creating a satisfying and indulgent topping. It’s a low-carb delight that’s perfect for those looking to cut back on carbs without sacrificing taste.

Cuisine: Italian-Inspired

What You Need For Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter

• 1 large spaghetti squash
• 1 lb ground beef or turkey
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Olive oil for drizzling

How to Make Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter

Preheat your oven to 400°F (200°C). Start by preparing the spaghetti squash. Cut it in half lengthwise, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Place the halves cut-side down on a baking sheet and roast for 30-35 minutes, until tender.

While the squash is roasting, make the meatballs. In a bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix well and form into small meatballs. Place them on a separate baking sheet and bake for 15-20 minutes, until cooked through.

In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Stir in the chopped parsley and basil, and set the garlic herb butter aside.

Once the squash is done, use a fork to scrape out the strands into a bowl. Toss the squash with the garlic herb butter until well coated.

Transfer the squash to a serving dish and top with the meatballs. Sprinkle the shredded mozzarella over the meatballs and broil for 2-3 minutes, until the cheese is melted and bubbly. Serve hot and enjoy the low-carb delight!

Tips For Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter

For easier meatball formation, use slightly wet hands to prevent the mixture from sticking. You can also make the meatballs ahead of time and refrigerate them until ready to bake. Feel free to experiment with different cheeses or add a pinch of red pepper flakes to the butter for a spicy kick.

Substitutions and Variations

If you prefer a different type of meat, you can use ground chicken or pork for the meatballs. For a gluten-free option, use gluten-free breadcrumbs or almond flour. You can also add chopped spinach or mushrooms to the squash for extra veggies. For a dairy-free version, use nutritional yeast and dairy-free cheese.

Make a Healthier Version

To make this recipe healthier, use ground turkey instead of beef and reduce the amount of cheese. You can also add more herbs and spices for extra flavor without added calories.

Closing For Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter

And there you have it! A delicious and satisfying meal that’s perfect for any occasion. Don’t forget to let us know how your Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter turns out, and consider checking out some of our other recipes for more culinary inspiration.

Frequently Asked Questions For Spaghetti Squash with Cheesy Meatballs & Garlic Herb Butter

1. Can I use a different type of squash?
   • Yes, you can use other varieties like butternut or acorn squash, though the texture will differ.
2. How can I make this recipe ahead of time?
   • You can roast the squash and form the meatballs up to a day ahead. Bake the meatballs just before serving.
3. Can I freeze the leftovers?
   • Yes, you can freeze the leftovers for up to 2 months. Thaw overnight in the fridge before reheating.
4. What can I serve with this dish?
   • It pairs well with a side salad, roasted vegetables, or garlic bread.
5. Can I make this recipe gluten-free?
   • Yes, use gluten-free breadcrumbs or almond flour for the meatballs.
6. How can I make this recipe dairy-free?
   • Use nutritional yeast and dairy-free cheese for a dairy-free version.
7. Can I add more vegetables to the dish?
   • Yes, feel free to add chopped spinach, mushrooms, or bell peppers to the squash.
8. What’s the best way to reheat the dish?
   • Reheat in the oven at 350°F (180°C) for 10-15 minutes, covered with foil.
9. Can I use different herbs in the butter?
   • Yes, experiment with herbs like thyme, rosemary, or sage for added flavor.
10. What can I use instead of mozzarella?
    • You can use cheddar, provolone, or a blend of Italian cheeses.
11. How can I make this recipe vegetarian?
    • Use plant-based meat alternatives or mushrooms for the meatballs.
12. Can I use store-bought meatballs?
    • Yes, you can use store-bought meatballs for convenience. Just follow the baking instructions on the package.