Spaghetti Squash with Creamy Tomato Sauce
This cozy, low-carb twist on Italian comfort swaps pasta for roasted spaghetti squash, tossed with creamy tomato sauce, roasted broccoli, and tender chicken meatballs. Finished with a dollop of ricotta and a hint of basil, it’s wholesome, hearty, and family-friendly.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
Ingredients
2 large spaghetti squash (about 5 lbs total)
½ cup extra-virgin olive oil
4 tbsp basil pesto
5 tsp garlic powder, divided
2 tsp onion powder
4 cups bite-size broccoli florets
4 cups creamy tomato sauce (vodka-free)
24 frozen fully cooked Italian-style chicken meatballs (18 oz)
½ tsp crushed red pepper flakes
½ cup whole-milk ricotta cheese
Fresh basil leaves for garnish (optional)
Instructions
Roast the squash: Preheat oven to 400°F (200°C). Halve squash, scoop out seeds, brush with olive oil, and season with 2 tsp garlic powder and onion powder. Roast cut-side down for 35–40 minutes until fork-tender. Scrape into strands.
Roast broccoli: On a separate baking sheet, toss broccoli with olive oil and 1 tsp garlic powder. Roast for 20 minutes until golden and crisp-tender.
Heat sauce & meatballs: In a saucepan, combine creamy tomato sauce, meatballs, remaining garlic powder, and crushed red pepper. Simmer 10–15 minutes until heated through.
Assemble: Toss squash strands with pesto. Layer with broccoli, meatballs in sauce, and dollops of ricotta.
Garnish with basil if desired and serve warm.
Nutrition
- Calories: 420
- Sugar: 6g
- Fat: 27g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 24g