Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

Healthy Baked Spaghetti Squash

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I have a few great go-to recipes when I know my motivation to cook is low or I am honest with myself that certain nights of the week I have no time or energy to cook a meal. This is where making real plans ahead of time for those nights are useful in helping you achieve your health goals.

This spaghetti squash dinner is super easy and satisfies my whole family, which I love. I have a few secrets and tricks in this recipe that I want to share with you to allow you to see how easy it is to make a plant-based meal based on an old time favorite recipe like “spaghetti and meatballs”. There is nothing fancy about this recipe, it is a weeknight classic that your kids will love but with a healthy spin on it. I hope you enjoy how it saves you time in the kitchen and creates more time for you to spend time doing things you love and carves out more time to be with those your love.

I put the squash into the slow cooker and set on low before I head out to work in the morning. This way when I come home the squash noodles are ready! My blender tomato sauce takes 5 minutes to prepare and I top it off with baked turkey or vegan quinoa meatballs which take 15-25 minutes to bake. So the assembly when I come home from work takes me less than 30 minutes and I have a home cooked plant-based everyone loves.

Healthy Baked Spaghetti Squash Dinner

Spaghetti and meatballs are an old school comfort food. This recipe is a healthy spin on this dish for a simple, healthy, and satisfying meal.
Prep Time 15 mins
Cook Time 25 mins
Total Time 44 mins
Servings 4


  • 2 medium spaghetti squash
  • 3 cups water
  • 2-3 cups fresh tomato sauce
  • 12-15 turkey or quinoa meatballs
  • 1/4 cup Parmesan cheese or nutritional yeast
  • 3 tbsp fresh oregano, chopped optional


  • With a fork make multiple holes all around the squash.
  • Place the squash in the slow cooker with the water and cook on low for 4-6 hours (high for 2-3 hours). Remove the squash with tongs and place on a cutting board. Allow to cool to the touch.
  • Slice the squash in half. Scoop out the seeds with a spoon and discard. Using a fork pull the flesh away from the rind and creating short noodle like strands.
  • Top each half with tomato sauce of your choice or make a quick blender raw tomato sauce (get the recipe link in the recipe notes below). Top each half with baked turkey or quinoa meatballs (grab the recipe link in the recipe notes below).
  • Sprinkle parmesan cheese or nutritional yeast and freshly chopped oregano. Bake in the oven at 400 degrees for 10-15 minutes.

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