Foodie Favorite: Spaghetti Squash & Meatballs

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.


  • 1 spaghetti squash
  • 1 tsp olive oil 
  • 1lb ground beef
  • 1/2 cup Parmesan cheese
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 2 garlic cloves, minced


For spaghetti squash:

Cut ends off one spaghetti squash. Cut in half, scoop out seeds. Lightly coat with olive oil, salt and pepper. Roast in oven cut side down at 350 degrees for 45-50 minutes or until fork easily goes into the flesh of the squash. Remove from oven and immediately use fork to scrape out the strands.

For meatballs:

Mix ingredients in a bowl. Form into 1 ½-inch balls. Cook in air fryer for 12-14 minutes at 400 degrees or bake in oven at 400 degrees for 20 minutes. 

Serve meatballs over spaghetti squash with your favorite sauce. Enjoy!