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Spaghetti Squash with Turkey Meatballs

Cook Time 12 mins
Course Main Course
Servings 6


  • 1 lb lean ground turkey
  • 1 large egg
  • 2 large squash
  • 1/4 cup parmesan cheese
  • 1/2 cup zucchini shredded
  • 1/2 cup carrot shredded
  • 1/2 cup whole wheat bread crumbs
  • 1 tbsp basil
  • 1 tbsp parsley
  • 2-3 garlic cloves minced
  • 2 cups spaghetti sauce low sugar


Spaghetti Squash

  • Pierce squash several times with a knife, creating holes to release steam.
  • Place whole squash in microwave-safe dish for 12 minutes, rotating halfway through, or until soft. Caution: squash will be hot.
  • Allow squash to cool slightly, then cut tops off the squash and split into two even halves. Remove the seeds.
  • Using a fork, scrape spaghetti strands from the inside of the squash into a colander.

Turkey Meatballs

  • Preheat oven to 400°F.
  • In a medium bowl, delicately combine turkey, bread crumbs, egg, cheese, carrot, zucchini, basil, parsley and garlic. Fold ingredients together using your hands; avoid over-mixing as meatballs could become tough.
  • Pour 1 cup spaghetti sauce into a 9x13-inch baking dish.
  • Roll your meatballs into approximately 1”-thick balls, and distribute evenly throughout baking dish.
  • Bake until meatballs have reached internal temperature of 165°F.
  • Combine spaghetti squash with remaining spaghetti sauce and meatballs and serve.