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Spaghetti Squash Meatball Casserole (4 ingredients)

This spaghetti squash meatball casserole is an easy weeknight dinner you can make quickly with only 4 ingredients. And it's a great gluten free alternative to pasta!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 410 kcal
Author Denise Wright (MyLifeCookbook.com)


  • 4 small spaghetti squash cut in halves
  • 24 small frozen meatballs
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella


  1. Cut squash in half lengthwise and clean out seeds.
  2. Microwave for about 12 - 15 minutes until fork tender.
  3. (Note if you have an Instant Pot you can cook by stacking them one on top of another using the trivet that came with it and adding a cup of water. Press manual button for 5 minutes and the quick release the pressure valve.)
  4. Once the squash are cool enough to handle, sprinkle salt and pepper on them and scrape the squash loose but keep in the skin which acts as a bowl.
  5. Divide the sauce and spoon over the squash.
  6. Next add 6 meatballs per squash and top with the shredded cheese.
  7. Broil unit the cheese is melted.