Spaghetti Squash and Beyond Meatballs height=

Spaghetti Squash and Beyond Meatballs

Swap out the traditional spaghetti for this gluten-free and nutritious spin on pasta night--That's amore'!

Prep20 minutes
Cook1 hour and 15 minutes
By: Beyond Meat

1 spaghetti squash

¾ cup mirepoix of celery, onion, carrot

¾ cup cherry tomatoes

¼ cup fresh basil, torn

25 oz. marinara sauce

½ bag Beyond Meat Italian Meatballs

Shaved Vegan Parmesan, optional


1. Preheat oven to 375°. Pierce the spaghetti squash and bake it whole for about 1 hour to 1 hour and 20 minutes, depending on the size of your squash. In the last 10 minutes of baking, add the Beyond Meatballs to the baking sheet in a makeshift foil bowl and roast together.

2. Cook the mirepoix and cherry tomatoes together over medium-low heat for 13 minutes until the vegetables have turned a deep brown color. Add 1/8 teaspoon of salt and 1/8 teaspoon of Italian seasoning. Using a wooden spatula, use the flat side to press down on the tomatoes and burst them.

3. Stir in the torn basil and marinara and heat up the sauce.

4. When the spaghetti squash is cool enough to handle, cut it in half lengthwise and scoop out the seeds and remove the flesh with a fork. Scoop some spaghetti squash onto a plate, add your Beyond Meatballs and spoon the tomato sauce over everything. Top with parmesan cheese, if desired.

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