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Spaghetti Squash And Meatballs

Swap out traditional pasta for spaghetti squash in this classic dish, featuring tender turkey meatballs and a rich tomato sauce.

Tasty Team
96% would make again
Spaghetti Squash And Meatballs


for 6 servings

  • 1 spaghetti squash
  • 2 tablespoons oil
  • salt, to taste
  • pepper, to taste
  • 1 jar marinara sauce


  • 1 lb ground turkey (453 g)
  • ⅓ cup parsley (10 g), chopped, plus more for garnish
  • ¼ cup white onion (37 g), finely diced
  • 1 clove garlic cloves, minced
  • ½ cup parmesan cheese (100 g), grated
  • ¼ teaspoon salt
  • ½ teaspoon black pepper

Nutrition Info

  • Calories 163
  • Fat 7g
  • Carbs 8g
  • Fiber 1g
  • Sugar 3g
  • Protein 15g

Estimated values based on one serving size.


  1. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
  2. Preheat oven to 400°F (200°C).
  3. When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
  4. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
  5. Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
  6. In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
  7. Bake in the oven at 400°F (200°C) for 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.
  10. Enjoy!
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Spaghetti Squash And Meatballs