Trader Joe's Chicken Meatballs and Spaghetti Bake

A beautifully plated serving of Trader Joe's Chicken Meatball Spaghetti Bake, accompanied by a side of seasoned green beans, presented on a white plate against a dark wood background, highlighting the dish's appetizing colors and textures.

5 from 25 votes

Trader Joe's Chicken Meatballs and Spaghetti Bake

Enjoy this flavorful Keto Spaghetti Bake made with Trader Joe’s chicken meatballs and tender spaghetti squash. Each bite is layered with marinara sauce, cherry tomatoes, fresh basil, and a blend of three cheeses for a rich, comforting meal. It’s a delicious, low-carb twist on classic spaghetti that’s perfect for any night of the week.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American, Italian

Diet: Diabetic, Gluten Free

Keyword: chicken alfredo spaghetti squash, clean eating, clean keto, clean keto casserole, keto spaghetti bake, spaghetti and meatballs bake, trader joe's chicken meatballs recipe, trader joe's recipes

Servings:

Calories: 469kcal

Author: Natalie Perry

Cost: 23

Equipment

Casserole Dish
Measuring Cups and Spoons
Cooking Spoon
Serving spoon

Ingredients

1 small spaghetti squash cooked, scooped, and cut into smaller strands
3 cups marinara sauce
½ cup Parmesan cheese freshly grated
15 oz ricotta one container
2 cups shredded mozzarella
2 TB basil thinly slices, plus more for garnish
1 TB Italian seasoning
1 package Trader Joe’s chicken meatballs
½ pint cherry tomatoes

Get Recipe Ingredients

Instructions

Layer half of the cooked spaghetti squash strands in a casserole dish.
Top with half of the marinara sauce, half of the basil, and all the Italian seasoning.
Add half of each cheese (Parmesan, ricotta, and mozzarella).
Place the meatballs and cherry tomatoes evenly across, pressing them gently into the cheese and sauce.
If needed, add another conservative layer of squash, followed by the remaining sauce, cheese, and basil.
Bake at 350°F for 25 minutes or until the cheese is golden brown. Garnish with basil to serve.

Notes

To cook the spaghetti squash: Cut it in half lengthwise and scoop out the seeds.

*In an instant pot cook on a trivet for 7 minutes at high pressure with a cup of water in the basin. Release pressure immediately, then let it cool and scoop out the strands.

*In an oven, place on a baking sheet and parchment paper for 40 minutes at 400F or until the shell gives with pressure.

*Once cooled and scooped, chop these strands into small pieces to ensure a consistent texture throughout the bake. Pre-cooked spaghetti squash strands are also available in the freezer section of some grocery stores, offering a convenient option.

*For best results, ensure the spaghetti squash is well-drained after cooking to prevent excess moisture in the bake.

Note: For a lower-carb meal, be sure to choose sugar-free tomato sauce!

Nutrition