A Cozy Classic with a Healthy Twist: Spaghetti Squash & Grass-Fed Meatballs
Looking for a comforting, wholesome dinner that feels indulgent but keeps things clean? This Spaghetti Squash & Meatballs recipe checks all the boxes. It’s cozy, simple to prepare, and made with Adena Farms’ 100% grass-fed beef — no added hormones, just full-bodied flavor.
Whether you're cutting carbs, going gluten-free, or just love a good hearty meal, this is one of those recipes you'll keep coming back to.
Ingredients:
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1 medium spaghetti squash
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Olive oil
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Salt & pepper
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Your favorite marinara sauce
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Mozzarella or Parmesan cheese (optional)
For the Meatballs:
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1 lb Adena Farms grass-fed ground beef
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1 tsp Garlic Powder
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1 tsp Onion Powder
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1 tsp Italian seasoning
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Salt & pepper to taste
Instructions:
1. Roast the Squash
Preheat your oven to 350°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40–45 minutes, until the flesh pulls into strands with a fork.
2. Make the Meatballs
While the squash is roasting, mix all the meatball ingredients in a large bowl. Form into 2-inch balls and place on a lined baking sheet. Bake at 350°F for 20–25 minutes, or until browned and cooked through.
3. Warm the Sauce
Heat your marinara sauce on the stove over medium heat. Let it simmer gently while the meatballs finish cooking.
4. Assemble & Melt
Once the squash is done, use a fork to shred the flesh into spaghetti-like strands. Flip the squash halves cut-side up, and top with marinara sauce, meatballs, and cheese if using. Pop them back into the oven for 5 minutes to melt the cheese and bring everything together.
Why Grass-Fed Makes It Better:
At Adena Farms, our beef is 100% grass-fed, locally raised, and free from added hormones or antibiotics. That means your meatballs are not just tasty — they’re better for you and the planet.