Gluten free spaghetti squash boats with the best simple meatballs! This is the most perfect simple weeknight dinner, and the best way to sneak in some veggies!

I have been in a bit of a recipe rut since the holidays, but I’m back!! My favorite types of recipes to make for you all are super simple, straight-forward dinners that still taste fancy! These spaghetti squash boats definitely mark all the boxes- I am so obsessed with this meal!

Spaghetti squash is my favorite veggie noodle alternative- it has such a great texture and it’s easy to make (once you get past the slicing!).

This recipe is gluten free, high in protein, so satisfying, and SO delicious. The meatballs are so easy to make, and you’ll have some leftover for meal prep, too! This recipe can also be made dairy free, as long as you have a dairy free shredded cheese that you love!

You can also easily double the entire recipe and bake 2 whole spaghetti squashes. You will only use about half of the meatballs for the recipe as written, so if you’d like to double everything (besides the meatballs), then definitely go for it!

This is a great, simple weeknight dinner. It’s a fun way to get more plant foods in, while still having a meal that’s completely satisfying and filling. My kind of recipe!

I am so excited for you guys to make these spaghetti squash boats! I can’t wait to hear what you think. Be sure to leave a rating and comment below if you give these a try! xo

Spaghetti Squash Boats with Meatballs (gluten free)

★★★★★ 5 from 9 reviews

• Author: Mia Swinehart
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Lunch, Dinner

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Description

Gluten free spaghetti squash boats with meatballs, marinara, and melty cheese!

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Ingredients

Scale 1x2x3x

• 1 large spaghetti squash, cut in half and seeds removed*
• Olive oil
• Salt and pepper, to taste
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella (or cheese of choice)

For the meatballs**:

• 1 lb ground beef
• 1 egg
• 3 tbsp almond flour (can sub with breadcrumbs)
• 1 tsp Italian seasonings
• 1 tsp sea salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Black pepper, to taste
• Pinch of red pepper flakes

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Instructions

1. Preheat oven to 400°F.
2. Slice your squash in half length-wise. Drizzle with olive oil and season with salt and pepper. Lay skin side up on a baking sheet. Set aside.
3. In a large bowl, use your hands to mix all meatball ingredients together until well-combined. Form into about 20 small meatballs and line them up on a large baking sheet lined with parchment paper.
4. Place both the squash as well as the meatballs into the oven. Bake for 15 minutes.
5. Remove meatballs from oven and set aside.
6. Bump heat up to 425°F and continue baking the squash until tender, about 15 minutes. Remove from oven and allow to cool for a few minutes.
7. Use a fork to shred the spaghetti squash into spaghetti-like strings. Mix in about 1/2 cup marinara to each half of the squash, top with meatballs (you will have some leftover), and sprinkle with cheese.
8. Bake for 10 minutes. Remove from oven and allow to set for 5-10 minutes before serving.

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Notes

*Tip: microwave you squash for a few minutes to make it easier to slice into.

**You will only use about half of the meatballs. Feel free to save for later in the week, or double the rest of the recipe to make 2 extra spaghetti squash boats!