Classic Beef Meatballs With Spaghetti Squash
A comforting, low-carb swap for traditional pasta night. Hearty beef meatballs simmer in marinara sauce over roasted spaghetti squash to keep blood sugar stable.
Prep
15 min
Cook
45 min
Total
60 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Trigger-aware comfort
Make the meal work for today
Keep spicy extras on the side and adjust the temperature or portion to suit you. The best version is the one you can enjoy comfortably.
Notice: comfort + personal triggers
Comfort before bed
Finish the evening satisfied, not stuffed
A well-portioned evening meal can help you avoid going to bed hungry. Notice which timing and portion feel most comfortable for you.
Notice: dinner timing + comfort
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
45 min
Total
60 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
The meatballs can be formed and cooked in advance; they store beautifully in the fridge for up to 4 days and often taste even better the next day.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds.
Tap card to mark done - 02
Rub the inside of the squash halves…
Rub the inside of the squash halves with a light drizzle of olive oil, salt, and black pepper. Place them cut-side down on a baking sheet and roast for 40 to 45 minutes, or until the skin gives slightly when pressed and the inside is tender.
Look for: the skin gives slightly when pressed and the inside is tender
Tap card to mark done - 03
Combine the ground beef
While the squash roasts, combine the ground beef, egg, half of the grated parmesan cheese, and a generous pinch of salt, black pepper, garlic powder, and dried oregano in a large bowl. Mix gently with your hands and form into 1.5-inch meatballs.
Tap card to mark done - 04
Heat a splash of olive oil in…
Heat a splash of olive oil in a large skillet over medium heat. Add the meatballs and brown them evenly on all sides, taking about 6 to 8 minutes.
Allow: 6 to 8 minutes
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Pour the marinara sauce into the skillet…
Pour the marinara sauce into the skillet over the meatballs. Reduce the heat to low, cover, and let it simmer for 10 to 12 minutes until the meatballs are cooked through and the sauce is fragrant.
Look for: the meatballs are cooked through and the sauce is fragrant
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Use a fork to gently scrape the…
Once the squash is done and cool enough to handle, use a fork to gently scrape the flesh into long, noodle-like strands.
Tap card to mark done - 07
Divide the warm squash strands among plates
Divide the warm squash strands among plates, top generously with the meatballs and sauce, and garnish with the remaining parmesan cheese.
Ready when: everything is assembled and ready to enjoy
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