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Spaghetti Squash Boats with Meatballs (gluten free)

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


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


  • 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


  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.


*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!