Spaghetti squash halves roasted until tender, filled with salsa verde meatballs, sautéed peppers and onions, and melted white American cheese. The squash shell doubles as the bowl, which means one less dish. It’s a genuinely filling weeknight dinner that happens to be low-carb — not a compromise, just a different base.
Before you start
Two things determine whether this dish comes together cleanly on a weeknight. First, roast the squash cut-side down — not up. Face-down contact with the pan traps steam and softens the flesh faster and more evenly; face-up roasting dries the strands out before the center is done. Second, mix the salsa verde into the ground meat thoroughly before forming meatballs, not after. The verde needs to be distributed through the mixture so every meatball carries the flavor rather than just the outside getting coated. Use your hands and work quickly — overworking ground beef tightens the proteins and produces dense, rubbery meatballs. Mix until just combined and stop.
Troubleshooting
- Squash strands are waterlogged after roasting: Spaghetti squash holds a lot of moisture. After you scrape the strands, blot them with a paper towel before adding the filling. Skipping this step makes the finished dish watery at the bottom of the shell.
- Meatballs falling apart in the pan: This usually means the mixture was too wet from the salsa verde. If the meat feels loose before forming, refrigerate it for 15 minutes — cold fat holds the shape better during the first few minutes of cooking.
- Cheese not melting smoothly: White American cheese from the deli counter melts well, but it needs low, indirect heat to go silky rather than rubbery. Lay the slices over the filling and return the squash to the oven — don’t try to melt it under a broiler on high, which toughens it fast.
- Peppers and onions releasing too much liquid into the filling: Cook them over medium-high heat and don’t crowd the pan. If they steam instead of sauté, the extra liquid will make the squash shell soggy. Skip the lid — not worth the extra dish, and it traps steam you don’t want here.
- Meatballs reading underdone in the center: Ground beef must reach 160°F (71°C) internal temperature. If the outsides are browned but the centers are still pink, transfer the meatballs to the oven on the same tray as the squash for 5–8 minutes rather than continuing on the stovetop, which risks burning the exterior.
Low-Carb Meatball Stuffed Spaghetti Squash
Ingredients
FOR THE MEATBALLS:
½ teaspoon cumin
- 2 tablespoons salsa Verde
FOR THE VEGGIE MIXTURE
- ¼ teaspoon cumin
- 2-3 tablespoons salsa Verde
Instructions
ROASTED SPAGHETTI SQUASH (DONE IN ADVANCE, EVEN A DAY EARLY!):
- 1 spaghetti squash sliced in half lengthwise. Guts are removed and spread with a bit of olive oil, then sprinkled with some salt and pepper.
- Roast flesh side down at 400°F for 40 minutes and allow to cool before handling.
TO MAKE THE MEATBALL STUFFED SPAGHETTI SQUASH:
- Preheat the oven to 375°F.
- In a large 9x13 baking dish, spread a thin layer of salsa Verde over the bottom and set aside.
- In a large mixing bowl, add all ingredients except cheese and mix with hands until all is thoroughly incorporated. A 1-inch scoop yielded about 22 meatballs.
- Place prepared meatballs in a baking dish and bake uncovered for 30 minutes.
- While meatballs are cooking, add peppers and onions to a large skillet with a bit of olive oil or butter over medium heat. Saute until peppers are softened and onions are translucent, about 8-10 minutes.
- Add cumin and salsa Verde to peppers and onions, tossing to coat. Turn heat to low and keep warm until ready to assemble.
- Fill spaghetti squash with cooked meatballs and veggies. Top with cheese and pop in the warm oven until melty!
Nutrition
FAQ
Can I cook the spaghetti squash faster than oven roasting?
Yes — halve and seed it, place cut-side down in a microwave-safe dish with a splash of water, cover loosely, and microwave on high for 10–12 minutes depending on size. The strands won’t have the same slight caramelization you get from oven roasting, but the texture is perfectly usable and cuts the prep time significantly on a busy night.
Can I use store-bought salsa verde instead of homemade?
Yes, and it works well here. Look for one with visible texture and tomatillo chunks rather than a thin, pourable sauce — thicker salsa verde holds together better inside the meatball mixture and doesn’t make the meat paste too wet.
Can I make the meatballs ahead of time?
Fully cooked meatballs refrigerate well for up to three days. Reheat them in the squash shell during the final oven step so they warm through at the same time the cheese melts — this saves you from dirtying a separate pan on the night you’re serving.
What ground meat works besides beef?
Ground turkey is a straightforward swap and pairs well with salsa verde. If you use ground turkey, cook the meatballs to 165°F (74°C) internal temperature and expect a slightly leaner, firmer texture — adding a tablespoon of olive oil to the meat mixture helps keep them from drying out.
More mince recipes to try
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
- Layered Beef Enchilada Casserole
- Ultimate Cheesy Beef Bake
