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Spaghetti Squash with Sweet Soy Pork Meatballs
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Spaghetti Squash with Sweet Soy Pork Meatballs

Spaghetti Squash with Sweet Soy Pork Meatballs is a delicious way to turn a garden harvest into a satisfying family meal. Tender roasted spaghetti squash replaces traditional pasta while juicy pork meatballs are coated in a savory sweet soy glaze and finished with fresh herbs, carrots, and a squeeze of lime.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: budget friendly recipe, dinner recipe, easy meal, easy recipe, summer recipe
Servings: 2 Servings
Calories: 980kcal

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Equipment

square plate
Casserole Set
Cast Iron Skillet
cast iron skillet

Ingredients

For the Spaghetti Squash

Meatballs

Sauce

  • ½ Cup Sweet Soy Glaze
  • ½ Cup Water
  • 1 Tablespoon Fish Sauce

Fresh Toppings

  • 1 Cup Carrots shredded
  • 1/4 Cup Cilantro chopped
  • 1 Jalapeño (optional) seeded and thinly sliced
  • 1/4 Cup Mint chopped fresh mint (optional)
  • Pickled red onions optional
  • Lime wedges for serving

Instructions

  • Roast the Spaghetti Squash. Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season generously with salt and black pepper.
    1 Medium Spaghetti Squash, 2 Tablespoons Olive Oil, Salt, Black Pepper
  • Place the squash cut-side down on a baking sheet. Roast for 40 to 60 minutes, or until the flesh is tender and easily pierced with a fork.
  • Allow it to cool for a few minutes, then use a fork to gently scrape the flesh into long strands. Keep warm while preparing the rest.
  • Microwave Option: If you're short on time, cook the squash in the microwave until tender, then shred it into strands with a fork.
  • Mix the Meatballs. While the squash cooks, combine the ground pork, diced green onion, garlic, fish sauce, Sriracha, sugar, cornstarch, salt, and pepper in a large bowl. Mix just until the ingredients are evenly combined. Avoid overmixing to keep the meatballs tender.
    1 Pound Ground Pork, 1 Scallion, 3 Garlic Cloves, 1 Tablespoon Fish Sauce, 1 Tablespoon Sriracha, 2 Tablespoons Granulated Sugar, Salt, Black Pepper, 1 Tablespoon Cornstarch
  • Shape the mixture into approximately 16 meatballs, each about 1½ inches in diameter.
  • Brown the Meatballs. Heat a large skillet over medium heat with a drizzle of cooking oil.
  • Add the meatballs in a single layer, working in batches if needed. Cook for 6 to 8 minutes, turning occasionally, until they're browned on all sides. They do not need to be fully cooked at this point.
  • In a small bowl, stir together the sweet soy glaze, water, and fish sauce until smooth. Pour the sauce over the browned meatballs and reduce the heat to medium-low. Cover the skillet and simmer for about 10 minutes, or until the meatballs reach an internal temperature of 165°F.
    ½ Cup Sweet Soy Glaze, ½ Cup Water, 1 Tablespoon Fish Sauce
  • If you'd like a thicker glaze, remove the lid during the last few minutes of cooking and allow the sauce to reduce while gently stirring.
  • Finish with Fresh Garden Flavors. Remove the skillet from the heat. Sprinkle the shredded carrots, cilantro, sliced jalapeños, and fresh mint over the meatballs. Serve over warm spaghetti squash and garnish with pickled red onions and fresh lime wedges, if desired.
    1 Cup Carrots, 1/4 Cup Cilantro, 1 Jalapeño, 1/4 Cup Mint, Pickled red onions, Lime wedges for serving
  • A squeeze of fresh lime juice just before serving brightens the sweet soy glaze and brings all the flavors together.

Notes

Homestead Kitchen Tips

  • Harvest herbs just before using them for the freshest flavor.
  • Smaller meatballs cook more evenly and absorb more of the sweet soy glaze.
  • If your spaghetti squash is especially large, save the extra strands for soup, casseroles, or a quick lunch the next day.
  • Freshly grated carrots provide the best texture and sweetness.
  • Leftover meatballs make a delicious lettuce wrap or rice bowl for lunch.
  • Make extra meatballs. Double the recipe and freeze cooked meatballs for quick weeknight meals.

Nutrition

Calories: 980kcal | Carbohydrates: 59g | Protein: 44g | Fat: 65g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Cholesterol: 163mg | Sodium: 1971mg | Potassium: 1530mg | Fiber: 10g | Sugar: 29g | Vitamin A: 11861IU | Vitamin C: 26mg | Calcium: 203mg | Iron: 5mg