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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.

Prep Time: 30 minutes
Cook Time: 75 minutes
Difficulty: Easy

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
3 Fat , 2 1/2 Vegetables , 3 1/2 Meat , 1 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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4 cup  spaghetti squash
1 1/4 lb  ground turkey, 7% fat, raw
1 each  eggs
0 1/2 tsp  ground oregano
1 tbsp  fresh basil
2 tbsp  chopped parsley
3 each  medium garlic cloves
2 1/2 tbsp  grated Parmesan cheese
2 tsp  olive oil
2 cup  marinara sauce
1 pinch  salt and pepper
1 oz  cooking spray
  1. Prepare the spaghetti
  2. Preheat oven to 400 degrees F.
  3. 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.
  4. Drizzle one teaspoon of the olive oil on the flesh and rub in. Season with salt and pepper if desired.
  5. 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.
  6. Remove, cover with aluminum foil, and set aside.
  7. Prepare the meatballs
  8. Reduce oven temperature to 350 degrees F.
  9. 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.
  10. Form meatballs that are about 1 1/2" in diameter. This should yield 24 meatballs.
  11. Lightly coat a sheet pan with cooking spray and arrange meatballs on pan.
  12. Bake for about 15 to 20 minutes, taking care not to dry them out.
  13. Prepare the meal
  14. 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.
  15. Warm the marinara sauce on medium-low heat until hot and bubbly.
  16. To serve, place 1 cup of spaghetti squash on each plate topped with 1/2 cup sauce and 6 meatballs.

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