A medium spaghetti squash produces about four cups of tender noodles when roasted at 375 degrees Fahrenheit. I first made this dish on a chilly Tuesday when my grocery budget was tight and my crisper drawer was full of eggplants.
Roasting the eggplants first draws out excess moisture and concentrates their earthy flavor. Blending them with herbs, ricotta, breadcrumbs, and egg creates a mixture that rolls neatly and holds its shape in a hot pan.
This recipe delivers a warm dinner that feels special without relying on expensive store-bought meat alternatives. You can assemble the components ahead of time for smooth weeknight cooking.
Tips & Tricks
- Roast the eggplant until completely tender so it blends smoothly without tough chunks.
- Let the roasted eggplant cool for ten minutes before adding the raw egg to avoid scrambling it.
- Use an ice cream scoop to measure equal golf ball sized portions quickly.
Step-by-Step Instructions
1. Heat the oven
Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line two baking sheets with parchment paper or light oil.
2. Roast the vegetables
Toss the cubed eggplant, diced onion, minced garlic, oil, one teaspoon oregano, salt, and pepper on one baking sheet. Roast for 30 minutes, stirring halfway through.
3. Roast the squash
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with oil, salt, and pepper, place face down on the second sheet, and bake for 40 minutes.
4. Blend meatball mixture
Transfer the roasted eggplant mixture to a food processor. Add basil, parsley, parmesan, breadcrumbs, ricotta, remaining oregano, and the egg. Pulse until smooth.
5. Shape and bake
Roll the mixture into golf ball sized portions. Arrange them two inches apart in a cast iron skillet and bake for 20 minutes.
6. Simmer in sauce
Pour the 14 ounces of marinara sauce over the meatballs in the skillet. Return to the oven for 10 minutes until bubbling.
7. Shred and serve
Scrape a fork along the cooked spaghetti squash walls to release the strands. Plate the squash, top with warm meatballs and sauce, and garnish with fresh basil.
Variations
Gluten-Free Option
Swap standard breadcrumbs for certified gluten-free dry breadcrumbs.
Dairy-Free Option
Use nutritional yeast instead of parmesan and dairy-free ricotta alternative.
Extra Spice Option
Add half a teaspoon of crushed red pepper flakes to the food processor.
How to Store Spaghetti Squash And Eggplant Meatballs
Refrigerator
Store cooked squash strands and meatballs in sealed containers for up to 4 days.
Freezer
Freeze shaped uncooked meatballs on a tray, then transfer to a freezer bag for up to 2 months.
Reheating
Warm portions in a covered skillet over medium heat for 8 minutes until hot throughout.
Frequently Asked Questions
Q: How do I keep eggplant meatballs from falling apart?
Breadcrumbs and egg bind the mixture together. If the blend feels too wet to roll, chill it in the fridge for fifteen minutes.
Q: Can I make the meatballs ahead of time?
Yes. Roast the eggplant and form the meatballs a day ahead, storing them covered in the fridge before baking.
Q: How do I know when spaghetti squash is cooked?
A sharp knife should slide easily into the outer skin, and a fork should scrape long strands off the inside wall.
Spaghetti Squash And Eggplant Meatballs Recipe
Bake tender vegetarian eggplant meatballs served over roasted spaghetti squash in marinara sauce. A cozy, budget-friendly meal ready for four.
Ingredients
Instructions
- 1Heat the oven — Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line two baking sheets with parchment paper or light oil.
- 2Roast the vegetables — Toss the cubed eggplant, diced onion, minced garlic, oil, one teaspoon oregano, salt, and pepper on one baking sheet. Roast for 30 minutes, stirring halfway through.
- 3Roast the squash — Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with oil, salt, and pepper, place face down on the second sheet, and bake for 40 minutes.
- 4Blend meatball mixture — Transfer the roasted eggplant mixture to a food processor. Add basil, parsley, parmesan, breadcrumbs, ricotta, remaining oregano, and the egg. Pulse until smooth.
- 5Shape and bake — Roll the mixture into golf ball sized portions. Arrange them two inches apart in a cast iron skillet and bake for 20 minutes.
- 6Simmer in sauce — Pour the 14 ounces of marinara sauce over the meatballs in the skillet. Return to the oven for 10 minutes until bubbling.
- 7Shred and serve — Scrape a fork along the cooked spaghetti squash walls to release the strands. Plate the squash, top with warm meatballs and sauce, and garnish with fresh basil.
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
Questions or cooking notes?
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