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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spaghetti Squash and Meatballs

Source: Chef Barrae

A fresh take on an Italian classic, turkey meatballs and low carb spaghetti squash make this meal more than satisfying.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	471.2

Total Carbs	28.4 g

Dietary Fiber	5.6 g

Sugars	15.1 g

Total Fat	24.9 g

Saturated Fat	5.1 g

Unsaturated Fat	2.1 g

Potassium	594.8 mg

Protein	34.3 g

Sodium	744.0 mg

Dietary Exchanges 24.9 Fat, 2.2 Vegetables, 3.4 Meat, 1.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 tbsp grated Parmesan cheese 2.0
2 tsp olive oil 2.0
2 cup marinara sauce 1.0
1 pinch salt and pepper 1.0
1 oz cooking spray 4.0
4 cup spaghetti squash 1.25
1 1/4 lb ground turkey, 7% fat, raw 1.0
1 each eggs 0.5
0 1/2 tsp ground oregano 1.0
1 tbsp fresh basil 2.0
2 tbsp chopped parsley 3.0
3 each medium garlic cloves

Directions

Prepare the spaghetti

Preheat oven to 400 degrees F.
If the squash was not already cut when purchased, carefully make a lengthwise cut. Remove the seeds with a spoon and puncture the skin side a few times with a knife to prevent bursting while cooking.
Drizzle one teaspoon of the olive oil on the flesh and rub in. Season with salt and pepper if desired.
Place cut side down on a sheet pan and roast until tender, about 45 to 50 minutes or until a knife can pierce the skin side and come out easily.
Remove, cover with aluminum foil, and set aside.

Prepare the meatballs

Reduce oven temperature to 350 degrees F.
Place ground turkey in a large bowl and add all ingredients except the marinara sauce. Blend until well combined with a fork to keep it light and fluffy.
Form meatballs that are about 1 1/2" in diameter. This should yield 24 meatballs.
Lightly coat a sheet pan with cooking spray and arrange meatballs on pan.
Bake for about 15 to 20 minutes, taking care not to dry them out.

Prepare the meal

While the meatballs are baking, shred the spaghetti squash with a fork by gently raking the fork from end to end. The fork will separate the strands of squash very easily.
Warm the marinara sauce on medium-low heat until hot and bubbly.
To serve, place 1 cup of spaghetti squash on each plate topped with 1/2 cup sauce and 6 meatballs.