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Spaghetti Squash and Meatballs

Spaghetti Squash and Meatballs

Spaghetti Squash with Meatballs is a flavor-packed, low-carb alternative to traditional pasta. Nutritious squash pairs perfectly with tender meatballs and marinara.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Dinner
Cuisine American
Servings 4 large servings
Calories 485 kcal

Equipment

  • Large sheet pan (15" x 21")
  • parchment paper
  • small pot

Ingredients
  

Meatballs

  • Cooking spray
  • 1 large yellow onion, peeled and grated See note 1
  • 1 pound ground turkey (93/7)
  • ½ cup panko breadcrumbs See note 2
  • ⅓ cup grated Parmesan cheese See note 3
  • 2 tablespoons olive oil
  • ¼ cup finely chopped fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon beef bouillon powder See note 4
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 large egg
  • 2 teaspoons Worcestershire sauce

Spaghetti Squash

  • 2 medium-sized spaghetti squash
  • Olive oil
  • Salt
  • Pepper
  • 3 cups marinara sauce Homemade or good store bought
  • fresh flat-leaf parsley Optional topping
  • freshly grated Parmesan cheese Optional topping

Instructions
 

Preparation

  • Preheat oven to 400°F. Line an extra-large sheet pan with parchment paper and set aside. Cut squash in half lengthwise and scoop out the seeds.
  • Drizzle each cut side of the squash with olive oil and sprinkle with salt and pepper. Place squash halves cut side down on prepared pan.
  • Roast for 40–60 minutes or until fork tender.
  • Prepare meatballs while the squash is roasting. Grease a large sheet pan with cooking spray. Mix meatball ingredients in a bowl, being careful not to overwork.
  • Roll the mixture into about 30 even meatballs and place them on the prepared sheet pan. Spray meatballs with cooking spray and bake for 18 minutes, then flip them and bake another 5–10 minutes.
  • Warm the marinara sauce in a small pot. Once meatballs are done, toss them with the marinara sauce. Fluff squash interiors with a fork and top with the meatballs. Garnish with parsley and Parmesan if desired.

Notes

Grating the onion ensures the best taste and texture. Use lighter panko breadcrumbs for better meatball texture. Freshly grated Parmesan is recommended over shelf-stable varieties. Beef bouillon powder and Worcestershire sauce enhance flavor.

Nutrition

Serving: 1servingCalories: 485kcalCarbohydrates: 37.9gProtein: 32.4gFat: 23.5gCholesterol: 133.6mgSodium: 1738.2mgFiber: 6.8gSugar: 16.2g
Keyword Spaghetti Squash and Meatballs, spaghetti squash with meatballs
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