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A fork taking a bite out of Meatball Spaghetti Squash Boats

Meatball Spaghetti Squash Boats

5 from 2 votes
Meatball Spaghetti Squash Boats are an easy, keto, gluten free dinner. Low carb, cheesy + loaded with baby meatballs – they’re delicious!
WW Freestyle Points 5
Prep Time : 5 minutes
Cook Time : 40 minutes
Total Time : 45 minutes
Serves : 4 people
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For meatballs:


  • Preheat the oven to 400. Prepare two lined baking sheets with parchment paper or a silpat baking sheet.
  • Slice the spaghetti squash lengthwise, remove seeds + place on baking sheet.
  • Spray the spaghetti squash with olive oil and place open face up (see photos). Bake in the oven for 20 minutes.
  • While spaghetti squash is baking, in a bowl, mix together meatball batter.
  • Roll in ½ inch balls. Bake for 10 minutes
  • While meatballs are baking, remove spaghetti squash from the oven and shred by pulling at the center with a fork. Remove about half of the squash from the skins.
  • Once meatballs have cooked, remove them from the baking sheet.
  • In a bowl, stir together cooked meatballs, shredded spaghetti squash filling and the tomato sauce.
  • Stuff the spaghetti squash skins with the mixture. Top with mozzarella + put back into the oven for 10-12 minutes.
  • Optional: For the last 2 minutes turn the oven on Broil/High to get an extra brown, crispy, cheesy top


Nutrition Facts

Nutrition Facts
Meatball Spaghetti Squash Boats
Amount Per Serving (1 spaghetti squash boat)
Calories 458 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 84mg28%
Sodium 527mg23%
Potassium 1297mg37%
Carbohydrates 30g10%
Fiber 11g46%
Sugar 20g22%
Protein 40g80%
Vitamin A 1364IU27%
Vitamin C 20mg24%
Calcium 308mg31%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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