Spaghetti Squash and Turkey Meatballs

Dive into this low-carb dinner that will satisfy your spaghetti and meatball craving. These homemade turkey meatballs are easy to throw together and bake alongside the spaghetti squash for an easy meal. Although I eat pasta regularly, I love that this is a slightly healthier spin on a classic.

Spaghetti Squash and Turkey Meatballs

Spaghetti squash reheats really well so this makes for excellent leftovers.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 large spaghetti squash
• 1 pound ground turkey (I use 20% fat)
• 1/2 cup yellow onion minced
• 2 garlic cloves minced
• 1/2 cup breadcrumbs
• 1/4 cup parmesan cheese grated
• 1 egg
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 1/2 tsp pepper
• 1/2 tsp salt
• 24 oz pasta sauce
• 1/2 cup parmesan cheese shredded

Instructions

 

• Preheat oven to 400 degrees. Spray 1 medium and 1 large baking sheet with nonstick cooking spray.
• Rinse the outside of the spaghetti squash. Cut in half lengthwise with a large knife. Scoop out the seeds and discard. Rub olive oil, salt, and pepper on the inside of the squash and place cut side down on the medium-sized baking sheet. Place in the oven and cook for 35-40 minutes, until the inside is tender when pierced with a fork.
• While the squash is cooking, mix together the ground turkey, onion, garlic, breadcrumbs, grated parmesan cheese, egg, paprika, Italian seasoning, salt, and pepper in a medium bowl.
• Form golf ball-sized meatballs and place them on the large baking sheet. Place in the oven and cook for 30 minutes, flipping meatballs halfway through.
• In a medium-sized saucepan over medium heat add the pasta sauce and cook on low with a top on for about 10 minutes, stirring every couple of minutes. Turn the heat off once the sauce is hot.
• Add the cooked meatballs into the sauce and mix until they are all covered.
• Once the spaghetti squash is tender, using 2 forks, shred the inside of the spaghetti squash so that it looks like spaghetti.
• Add the sauce and meatballs on top of the shredded squash along with the shredded parmesan cheese. Place back in the oven for 5 minutes, until the cheese is melted.
• You can eat this directly out of the spaghetti squash or portion into bowls and enjoy!

Notes

You can use ground beef or ground chicken instead of ground turkey if you prefer.

If you want to add extra veggies to your spaghetti, I like to chop up some spinach and toss it into the sauce once hot.

If you love this recipe then you must try my Roasted Veggie Pasta Sauce and Easy Mac and Cheese!