This post may contain affiliate links, please see our privacy
policy for details
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 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.
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
Prepare the Squash: Microwave the spaghetti squash for a few minutes to soften it, then cut it in half and scoop out the seeds.
Bake the Meatballs: Shape the ground sausage into meatballs and bake them. This drains some of the fat and keeps them moist and tender.
Make the Sauce: Sauté onion, then stir in spices, crushed tomatoes, garlic, and the baked meatballs and simmer to blend flavors.
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.
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.
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.
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.
Squash Boats with Cheesy Meatballs in Marinara – Gluten-Free & Low-Carb
Preheat to 400 F (200 C) and line a baking tray with parchment paper
2.
Prepare the Squash: Poke holes in the squash and microwave for 5 minutes. Let cool, then cut in half and scoop out seeds.
3.
Bake the Meatballs: Remove the casing from the sausages, then cut into 1-inch pieces and shape into balls. Place on the prepared baking sheet and bake for 10 minutes.
4.
Meanwhile Make the Sauce: In a skillet, heat olive oil, add onion, and cook for 2 minutes. Stir in spices and crushed tomatoes, then add baked meatballs and simmer for 10 minutes. Remove the bay leaf and gently stir in garlic.
5.
Assemble: Place the squash cut-side up on the baking tray, season with salt and pepper, and sprinkle with 1 1/2 cups of cheese divided into each half. Divide the meatball sauce among the squash, cover loosely with foil, and bake for 30 minutes.
6.
Finish Baking: Remove the foil, sprinkle with remaining cheese, and continue baking for additional 15 - 20 minutes until the squash is tender and the cheese is golden brown.
7.
Garnish and Serve: Scoop portions onto a plate and top with fresh basil or parsley.
Nutrition Info
Estimated Nutritional Information per Serving 1/8 | Calories: 280-320 | Protein: 20-25 g | Fat: 15-20 g | Carbohydrates: 15-20 g | Dietary Fiber: 4-6 g | Net Carbs: 10-14 g (after subtracting fiber) | Sugars: 4-6 g | Sodium: 600-800 mg | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
Leave a Reply