This Spaghetti Squash and Turkey Meatballs is a favorite meal in my house. Juicy, flavorful, paleo meatballs combined with easy tomato sauce and delicate spaghetti squash. So good!
One is the spaghetti squash.
Two is the meatballs.
Three is the quick tomato sauce which can be used for other dishes. Sooooo delish!
I have only made spaghetti squash a few times and it is really quite easy. My one suggestion would be to take your time cutting the spaghetti squash in half before you are going to bake it. I am very careful and take as much time as I need because it can be awkward holding the squash and cutting. It is very similar to slicing a butternut squash. As far as cooking your spaghetti squash, I followed the tutorial and technique on The Kitchn.
In my opinion, this is a perfect recipe as the evenings start to get cooler. Serve this with a side salad and you’ve got yourself a delicious meal. Who likes leftovers? Me, me, me! This recipe is great as a leftover. Have it for lunch the next day, pack it up and take it to work. Many options here.
I hope you love it if you try it. Enjoy!
- 1 pounds spaghetti squash about 2-3
- 1/4 cup water
- 2 tablespoons coconut oil divided (could sub olive oil)
- 1/2 cup fresh parsley divided
- 1 teaspoon italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon finely minced red pepper optional but good
- 1 pound dark ground turkey
- 1 28 ounce can no salt, crushed tomatoes
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper to taste
Half your squash lengthwise and scoop out the seeds. Pour the water in a roasting pan and place the squash face down in the pan. Roast at 400 degrees F. for about 35-45 minutes, until tender and a knife can be inserted easily through the flesh of squash. Once done, set aside to cool in pan. Once cool, use a fork to scoop out spaghetti like squash in place in a large bowl.
While the squash is cooking, start preparing the turkey meatballs. In a large bowl, add 1/4 cup parsley, 1/2 teaspoon italian seasoning, onion powder, red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Make 2 tablespoon sized meatballs. You should get about 12 meatballs. Heat the coconut oil in a large skillet and cook the meatballs on medium low until completely cooked and browned, about 20 minutes. Turn off heat and set aside.
In medium sized stock pot, add one tablespoon extra virgin olive oil and garlic and cook for about one minute on medium low heat. Add the crushed tomato sauce, 1/2 teaspoon italian seasoning and salt. Let flavors cook and meld together for about 10 minutes. Add meatballs to the sauce.
Toss some (1-2 tablespoons) ghee or extra virgin olive oil into the spaghetti squash and combine. Portion the spaghetti squash on to serving plates, add some of the meatballs and sauce mixture and enjoy!
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