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Instead of twirling pasta on your fork, you’re twirling roasted strands of sweet spaghetti squash, tucked into golden “nests,” filled with saucy meatballs, roasted broccoli, and a cloud of creamy ricotta. It’s cozy comfort food that still feels light, colorful, and weeknight-friendly.
This recipe makes enough for two people, but it’s easy to double for family night or a small gathering. Everything roasts together on a DaTerra baking sheet while the sauce simmers in your DaTerra saucepan—simple, hands-off, and satisfying.
Preheat your oven to 425°F (220°C).
Trim the ends off the spaghetti squash and slice it crosswise into 4 equal rounds, about 1½ inches thick. Scoop out and discard the seeds, then lightly coat each round with a small amount of olive oil.
Arrange the squash rounds on a DaTerra baking sheet.
In a small bowl, combine:
You can also season the broccoli with a little pesto, garlic powder, or your favorite seasoning blend if you’d like some extra flavor.
Spread the broccoli around the squash on the baking sheet in an even layer. Drizzle everything with a bit more olive oil.
Roast for about 20 minutes, or until the broccoli is browned and tender. Transfer the broccoli to a plate and set aside.
Return just the squash to the oven and continue roasting for another 10–15 minutes, until the squash is tender when pierced with a fork.
While the vegetables roast, add your meatballs and pasta sauce to a medium DaTerra saucepan.
Place over medium heat and cook, stirring occasionally, until the meatballs are completely heated through, about 15 minutes. Then reduce the heat to low to keep warm.
Remove the roasted spaghetti squash rounds from the baking sheet.
Working on a separate plate to avoid accidentally scratching the ceramic cookie sheet, use a fork to gently scrape and separate the strands in the center of each ring, fluffing them up to create a “spaghetti” texture inside the ring. You’re basically turning each ring into a little edible nest.
Evenly divide the squash strands among the rings if needed, then carefully use a spatula to lift each nest and return it to the same DaTerra sheet pan.
Spoon about ¼–½ cup of broccoli and a few meatballs into each squash nest. Divide the warm sauce evenly among the nests.
Dollop the nests with ricotta (about ¼ cup total across all nests), then sprinkle with parmesan cheese to taste.
Return the pan to the oven and bake for 5–8 minutes, just until the tops are lightly browned and everything is bubbling.
Carefully transfer each nest to a plate.
Top with fresh basil leaves if you’d like a bright, fragrant finish. Add a little extra parmesan at the table, and serve warm.
This recipe is all about simple ingredients, a hot oven, and a good pan doing the heavy lifting. Roasting the squash and broccoli on a DaTerra baking sheet and simmering the sauce in a DaTerra saucepan helps everything cook evenly and release easily, so you can focus on enjoying dinner instead of fighting with your cookware.
When your pans heat well, clean easily, and hold up to everyday use, it becomes that much easier to choose homemade, veggie-forward meals like this more often.