Spaghetti Squash and Meatballs Recipe

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Milton Oliver Modified: March 21, 2022
Spaghetti Squash and Meatballs Recipe

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.

Preparation: 30 minutes
Cooking: 1 hour 5 minutes
Cool Time: 5 minutes
Total: 1 hour 40 minutes



  • 1spaghetti squash
  • 2tbspoil
  • salt,to taste
  • pepper,to taste
  • 1jarmarinara sauce

For Turkey Meatballs:

  • 1lbground turkey
  • cupparsley,chopped, plus more for garnish
  • ¼cupwhite onion,finely diced
  • 1garlic clove,minced
  • ½cupparmesan cheese,grated
  • ¼tspsalt
  • ½tspblack pepper


  1. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for about 5 minutes.

  2. Preheat the oven to 400 degrees F.

  3. 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.

  4. Roast the squash cut-side down for about 40 minutes, until easily pierced with a knife.

  5. In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper.

  6. Form the meatballs, and transfer to a greased baking sheet.

  7. Bake in the oven for about 20 minutes until fully cooked.

  8. Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.

  9. 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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