How To Make Spaghetti Squash and Meatballs
Veggie noodles never tasted this good! This low carb spaghetti squash dish is paired with juicy turkey meatballs in marinara sauce and a cheesy finish.
Use a fork to pierce holes down the side of the spaghetti squash. Microwave for about 5 minutes.
Preheat the oven to 400 degrees F.
When the squash is cool enough to touch, slice the squash open, length-wise, with a sharp knife. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
Roast the squash cut-side down for about 40 minutes, until easily pierced with a knife.
In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper.
Form the meatballs, and transfer to a greased baking sheet.
Bake in the oven for about 20 minutes until fully cooked.
Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
Top with hot marinara sauce, and a sprinkle of chopped parsley. Enjoy!
- Calories: 285.48kcal
- Fat: 15.79g
- Saturated Fat: 4.20g
- Trans Fat: 0.10g
- Monounsaturated Fat: 6.35g
- Polyunsaturated Fat: 3.80g
- Carbohydrates: 15.28g
- Fiber: 3.56g
- Sugar: 8.51g
- Protein: 21.64g
- Cholesterol: 62.86mg
- Sodium: 703.11mg
- Calcium: 219.06mg
- Potassium: 669.58mg
- Iron: 2.35mg
- Vitamin A: 96.54µg
- Vitamin C: 8.76mg
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