Sundried Tomato Meatballs & Spaghetti Squash Feta Boats

Why You’ll Love Sundried Tomato Meatballs & Spaghetti Squash Feta Boats Recipe

These Sundried Tomato Meatballs & Spaghetti Squash Feta Boats combine tender roasted spaghetti squash with flavorful beef meatballs, marinara sauce, and crumbled feta cheese. Sundried tomatoes, cashews, pepitas, and fresh parsley add texture and savory flavor to the meatballs. I like serving this dish as a satisfying dinner that uses spaghetti squash instead of traditional pasta.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 3 cups of marinara sauce

• 1 spaghetti squash

• 2 tbsp olive oil

• 4 cloves garlic

• 1/2 lb ground beef

• 1/2 cup cashews

• 1/8 cup pepitas

• 1 tbsp nutritional yeast

• 1/2 cup parsley

• 1 tsp pepper

• 1/4 cup sundried tomatoes

• 1 tsp red pepper flakes

• 1 egg

• 1 tsp salt

• 1/4 cup feta

Directions

1. Preheat the oven: I preheat the oven to 400°F and prepare a baking sheet for the spaghetti squash.

2. Roast the spaghetti squash: I cut the squash in half, season the inside with some salt, and drizzle with olive oil. I place 2 garlic cloves on the baking sheet, position each squash half cut side down over a clove, and roast for 30–40 minutes.

3. Prepare the meatball mixture: In a food processor, I combine the remaining 2 garlic cloves, cashews, pepitas, nutritional yeast, parsley, and pepper. I blend for 15 seconds, then add the sundried tomatoes and process again until the mixture resembles breadcrumbs.

4. Form the meatballs: In a large bowl, I combine the ground beef, processed mixture, salt, egg, and red pepper flakes. I mix until combined and shape the mixture into approximately 16 meatballs.

5. Bake the meatballs: I spread 1 cup of marinara sauce across the bottom of a baking dish and arrange the meatballs on top. I bake at 400°F for 10–12 minutes.

6. Prepare the squash boats: Once the squash and meatballs have finished their initial baking, I remove them from the oven and reduce the temperature to 350°F. I use a fork to shred the squash flesh into spaghetti-like strands, keeping them inside the shells.

7. Assemble the boats: I mix some of the remaining marinara sauce into the spaghetti squash strands. I arrange the meatballs over the squash, spoon additional marinara on top, and sprinkle with feta cheese.

8. Finish baking: I return the assembled boats to the oven and bake at 350°F for another 10 minutes, making sure the meatballs reach an internal temperature of 160°F.

9. Serve: I finish with fresh parsley and serve the spaghetti squash boats warm.

Servings and Timing

• Servings: 2 spaghetti squash boats

• Yield: Approximately 16 meatballs

• Prep Time: Not specified

• Cook Time: 50–62 minutes (combined baking times)

• Total Time: Not specified; additional preparation time is required

Variations

For a milder flavor, I reduce the red pepper flakes or leave them out. I can adjust the amount of marinara sauce depending on how saucy I want the squash boats. For a slightly different texture, I process the cashews and pepitas more finely before combining them with the ground beef. I can also reserve some fresh parsley for a garnish after baking.

Storage/Reheating

I store leftover spaghetti squash and meatballs in an airtight container in the refrigerator for up to 3–4 days. For easier storage, I can remove the squash strands and meatballs from the shells and refrigerate them together with the marinara sauce. To reheat, I place the leftovers in an oven-safe dish, cover with foil, and warm at 350°F until heated through. I can also microwave individual portions until hot.

FAQs

Can I use a different type of ground meat?

Yes, I can use ground turkey or chicken instead of beef, although the flavor and texture will change. I make sure poultry meatballs reach an internal temperature of 165°F.

Can I prepare the meatballs ahead of time?

Yes, I can shape the meatballs ahead and keep them covered in the refrigerator until ready to bake. This makes assembling the squash boats easier.

How do I know when spaghetti squash is done?

I check that the squash is tender enough to shred easily with a fork. The flesh should separate into spaghetti-like strands without being overly mushy.

Can I use store-bought marinara sauce?

Yes, I can use any prepared marinara sauce. I choose one with a flavor I like because it contributes much of the seasoning to the finished dish.

What can I substitute for cashews?

The cashews help create the textured mixture used in the meatballs. I can experiment with another nut, but the texture may change.

Can I make this recipe less spicy?

Yes, I reduce or omit the red pepper flakes. The sundried tomatoes, garlic, and parsley still provide plenty of flavor.

Do I need to peel the spaghetti squash?

No, I leave the skin intact because it holds the roasted squash and toppings. I use the hollowed halves as serving boats.

How do I keep the meatballs from falling apart?

I mix the egg, ground beef, and processed ingredients until evenly combined. I also shape the meatballs firmly enough to hold together without overworking the mixture.

Can I freeze the meatballs?

Yes, I can freeze the cooked meatballs separately from the squash in a freezer-safe container. I thaw them in the refrigerator before reheating thoroughly.

How do I know when the meatballs are fully cooked?

I check the center of a meatball with a meat thermometer. Ground beef meatballs should reach an internal temperature of 160°F before serving.

Conclusion

Sundried Tomato Meatballs & Spaghetti Squash Feta Boats combine roasted squash, savory beef meatballs, marinara sauce, and tangy feta in one filling dish. The sundried tomatoes, herbs, and nuts add flavor and texture without requiring complicated preparation. I like making these squash boats for a family dinner or when I want a vegetable-based alternative to spaghetti.