Spaghetti Squash and Meatballs

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Spaghetti Squash and Meatballs

Spagetti squash is high in fiber, beta carotene and calcium.  Plus, it’s not a refined carb, like most pastas.  You can feel good about this dish!

Serves 4 with leftoversspaghetti_squash_meatballs_marinara


1 large, cooked spaghetti squash (click HERE to see how it is done)
1/2 cup whole wheat bread crumbs (you can also use gluten free)
1/2 cup milk
2 pounds ground turkey
1 egg, lightly beaten
1/2 cup grated Parmesan
1/4 cup parsley
1 clove garlic
1 small onion, peeled and cut in chunks
1 carrot, peeled and cut in chunks
2 handfuls baby spinach or kale, rinsed
salt and pepper
1 large jar tomato sauce, or 1 quart homemade sauce, heated


  1. Heat the oven to 350 degrees F and line a baking sheet with parchment paper. In a small mixing bowl, combine the bread crumbs and milk and soak until the milk is absorbed, about 5 minutes.
  2. In a large mixing bowl, place the turkey, Parmesan and egg. In a food processor (you can do this by hand, but I would recommend a food processor to do the job).  place the parsley, garlic, onion, carrot and spinach.  Pulse until the vegetables are well minced.  Add this to the turkey.
  3. Add the bread crumb mixture and a large sprinkle of salt and pepper. With clean hands, mix together well, then form the meatballs, placing them on the baking sheet.
  4. Cook the meatballs for about 30 minutes (this will depend on the size of your meatballs), until an instant-read thermometer reads 160 degrees F.
  5. Place a serving of the spaghetti squash on a plate with two meatballs and the sauce on top.  Sprinkle with Parmesan if desired and enjoy!

Copyright©Heather Carey, MS 2013

What do YOU think of this recipe?  Let me know in the comments below!

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