One of my favorite gluten-free recipes for cooler weather is Squash Boats with Cheesy Meatballs in Marinara. This low-carb recipe features tender spaghetti squash halves filled with savory meatballs in marinara sauce, topped with gooey, melted cheese. It’s an easy, nutritious dish that will have everyone coming back for seconds!

Squash Boat with Cheesy Meatballs in Marinara, gluten free and low carb

Squash Boats with Cheesy Meatballs in Marinara: Key Ingredients and Their Role

Spaghetti Squash: The star of the show! When baked, it transforms into noodle-like strands, serving as a perfect low-carb substitute for traditional pasta.
Ground Spicy Italian Sausage or Ground Chicken: Provides flavor and protein. Spicy sausage adds a kick, but feel free to use mild if you prefer.
Crushed Tomatoes: The base of your marinara sauce is crushed tomatoes. They add a rich tomato flavor.
Onion and Garlic: Essential aromatics that enhance the overall flavor of the dish.
Mozzarella Cheese: Melts beautifully on top, adding a creamy texture and richness.
Italian Seasoning: A blend of herbs that brings an authentic Italian taste to your sauce.

Health Benefits

This recipe is not just delicious; it’s packed with health benefits:

Low Carb: Great for those watching their carbohydrate intake. Only 10 -14 net carbs per serving.
Gluten-Free: Suitable for those with gluten sensitivities or celiac disease.
Nutrient-Rich: Spaghetti squash is high in vitamins A and C, while the meatballs provide protein and iron.

top view showcasing gooey cheese over meatballs in a squash

Easy to Make Weeknight Meal Using Squash

This dish is perfect for busy weeknights! With a total prep and cooking time of under an hour, you can have a wholesome meal ready in no time. Simply bake the squash, prepare the meatballs and sauce, then assemble and bake. It’s that simple!

Squash Boats with Cheesy Meatballs in Marinara: Recipe in Four Simple Steps

uncooked half a spaghetti squash sprinkled with cheese

Prepare the Squash: Microwave the spaghetti squash for a few minutes to soften it, then cut it in half and scoop out the seeds.

baked meatballs on a baking tray

Bake the Meatballs: Shape the ground sausage into meatballs and bake them. This drains some of the fat and keeps them moist and tender.

meatballs simmering with marinara sauce in a skillet

Make the Sauce: Sauté onion, then stir in spices, crushed tomatoes, garlic, and the baked meatballs and simmer to blend flavors.

assembled squash boats filled with meatballs, sauce and topped with cheese before baking

Assemble and Bake: Fill the squash halves with meatballs and marinara sauce, cover with foil, and bake. Then finish with a sprinkle of cheese and continue baking until the squash is tender and the cheese is bubbly.

baked spaghetti squash boats with filling and cheese

Gluten-Free and Budget-Friendly

With a few basic ingredients, this meal is easy on the wallet. You can find spaghetti squash and gluten-free ground sausage at most grocery stores or at your favorite butcher shop. Plus, leftovers reheat beautifully, making it a great option for meal prep.

Substitutions

If you need to adjust the recipe based on dietary preferences or what’s available in your pantry, here are some ideas:

Meat: Substitute ground turkey or lean beef for the sausage. For a vegetarian option, use chickpeas.
Cheese: Swap mozzarella for provolone or a dairy-free cheese alternative.
Sauce: Use store-bought gluten-free marinara sauce if you’re short on time.

serving of cheese meatballs, marinara sauce and spaghetti squash strands

Mistakes to Avoid

Overcooking the Squash: Make sure to bake the squash just until tender to avoid mushy strands.

Not Seasoning Properly: Taste the sauce before filling the squash and adjust the seasonings as needed. Be careful with salt as sausage meat and cheese are already salty.

Skipping the Foil: Covering the squash with foil during the first half of baking helps it cook evenly and retain moisture.

Storing Leftovers

To store any leftovers, allow the Squash Boats to cool completely. Place them in an airtight container and refrigerate for 3-4 days. If you want to keep them longer, you can freeze them; just wrap each boat tightly in plastic wrap and then in foil, or store them in a freezer-safe container.

They can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350 F (175 C) until heated through.

More gluten-free squash recipes to explore

Best Way to Cook Spaghetti Squash

4-Ingredient Double Stuffed Butternut Squash

Cheesy Buffalo Turkey Acorn Squash Bowl

Cream Of Butternut Squash Apple Soup

Sweet Potato And Acorn Squash Mash

close up of scooped out filling from a baked squash boat

Recipe Review: Squash Boats with Cheesy Meatballs in Marinara

This wholesome dinner recipe is a twist on spaghetti and meatballs, offering a gluten-free and low-carb alternative. The squash boats are generously filled with tender Italian meatballs, all smothered in rich marinara sauce.

As it bakes, the squash transforms into tender strands, creating pasta-like dish. And let’s not forget the gooey, melted cheese on top—it’s the perfect finishing touch that elevates this dish to a whole new level of deliciousness.

Seriously, it’s OMG GOODNESS on a plate! If you want a hearty, wholesome meal that’s easy to prepare, nutritious and satisfying, this dinner recipe is a must-try.