Spaghetti Squash Bake

Spaghetti Squash Bake

original idea from Yummy Mummy


  • the contents of a baked and “harvested” spaghetti squash
  • 2-4 meatballs
  • 1/4 cup Italian 6-cheese mix (I used Kraft)
  • 1/4 3 cheese blend (I used Trader Joe’s)
  • 1/2 cup spaghetti sauce (Trader Joe’s Basil Marinara)


  1. After your spaghetti squash is cooked (sliced length wise, placed face down on a lightly greased baking sheet, bake at 375 F for 35 minutes, fork out squash), place 1 cup in an oven save bowl (I used a medium souffle dish)
  2. Slice meatballs in half and place on top of spaghetti squash. Pour 1/2 cup sauce on top. Place cheese on top of sauce. Bake at 350 degrees for 20 minutes, or until cheese is slightly brown and bubbly on edges.

I still had meatballs left over from last week and I made the spaghetti squash last night, so this was a super easy meal and super delicious!

550 calories // 23.5  g carbs


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