Spaghetti Squash with Turkey meatballs in tomato sauce




A low carb, low fat alternative to a classic favourite.


Spaghetti Squash with Turkey meatballs in tomato sauce

  • Servings: 4
  • Print


  • 2 spaghetti squash
  • Drizzle of olive oil, S&P
  • 1 pound ground turkey
  • 1 egg
  • 2 tbsp oil
  • 1 tsp each S & P
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup ground oats (or flax seeds for gluten-free)
  • Handful fresh basil
  • (1/2 cup fresh Parmigiano Reggiano)
  • 2 cups marinara sauce

Let’s cook: 

  1.  Pierce the spaghetti squash in several places with a sharp knife. 
  2. Microwave each on high for 12 minutes, turning it half-way
    **Let cool while you prepare the meatballs **
  3. Mix all the meatball ingredients together with your hands until well combined and create meatballs of your preferred size
  4. Using a greased skillet on high heat, brown the meatballs evenly, turning them round and round until all sides are cooked
  5. Add your sauce and turn the fire to medium and cook half covered ~10 minutes for sauce to thicken
  6. Cut the spaghetti squash lengthwise, and remove the seeds
  7. Scrape up the noodles with a fork and plate it
  8. Drizzle the squash with some olive oil, S & P and toss
  9. Pour on your sauce and meatballs
  10. Garnish with extra cheese and basil


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