Best 7 Spaghetti Squash With Turkey Meatballs Recipes

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Spaghetti squash with turkey meatballs is a healthy and delicious dish that is perfect for a weeknight meal. The spaghetti squash is roasted until tender and then topped with flavorful turkey meatballs and a simple tomato sauce. This dish is also a great way to get your kids to eat their vegetables. The spaghetti squash is a good source of vitamins, minerals, and fiber, and the turkey meatballs are a lean and healthy protein source.

In this article, you'll find two recipes: one for the spaghetti squash and one for the turkey meatballs. The spaghetti squash recipe is simple and straightforward. First, you'll need to cut the squash in half lengthwise and scoop out the seeds. Then, you'll roast the squash in the oven until it is tender. Once the squash is roasted, you can top it with the turkey meatballs and tomato sauce.

The turkey meatball recipe is also easy to follow. First, you'll need to mix together ground turkey, bread crumbs, eggs, and seasonings. Then, you'll form the mixture into meatballs and cook them in a skillet until they are browned. Once the meatballs are browned, you'll add them to a pot of tomato sauce and simmer them until they are cooked through.

Once the spaghetti squash and turkey meatballs are cooked, you can assemble the dish. Simply place a scoop of spaghetti squash on a plate and top it with the turkey meatballs and tomato sauce. You can also add some grated Parmesan cheese or fresh herbs, if desired.

Check out the recipes below so you can choose the best recipe for yourself!

SPAGHETTI SQUASH WITH TURKEY MEATBALLS



Spaghetti Squash with Turkey Meatballs image

Spaghetti squash with turkey meatballs served with marinara sauce and parmesan cheese is a good choice for a low-fat, low-calorie, gluten-free main dish.

Provided by Pat Nyswonger

Categories     Main Dish

Time 1h20m

Number Of Ingredients 19

2 slices French or Italian bread, torn into small pieces
1/2 cup milk
1 egg, lightly beaten
1 pound ground turkey, dark meat
1 teaspoon dried fennel seed, crushed with a mortar
6 tablespoons freshly grated imported Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon olive oil
4 teaspoons chopped garlic
1 teaspoon grated lemon peel
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
olive oil for browning
1 28-ounce jar of prepared marinara sauce
1 3-pound spaghetti squash
1 tablespoon olive oil
1/2 teaspoon kosher salt
Fresh ground black pepper
Fresh parsley for garnishment

Steps:

  • Soak the bread in the milk for 5 minutes, then squeeze dry and discard the milk. In a large mixing bowl, combine the soaked bread, the beaten egg, 1 pound of ground turkey, the fennel seed, grated Parmesan cheese, parsley, olive oil, garlic, lemon peel, allspice, salt and the black pepper. Mix with a wooden spoon until all the ingredients are blended but do not over mix or the meat will become tough.
  • Form the meat into small balls about 1-1/2 inches in diameter. Place the meatballs on a tray or baking sheet in one layer and refrigerate for 1 to 2 hours.
  • In a large heavy-bottomed skillet heat 4 tablespoons of oil over moderate heat. Fry the meatballs in batches of 5-8 at a time shaking the skillet constantly to roll the balls and keeping them round. As each batch browns remove them from the skillet and transfer to a plate lined with paper towels to drain any excess oil off. The meatballs will be slightly underdone and will finish cooking in the simmering sauce.
  • Add the marinara sauce to a saucepan and bring it to a boil; add the turkey meatballs and reduce the heat to is lowest point and simmer while the squash is roasting.
  • Preheat the oven to 400°F
  • Cut the squash in half, lengthwise, remove the seeds and the attached membrane. Place on a baking tray cut side up, lightly brush the exposed flesh with oil, sprinkle each half with salt and grindings of black pepper and roast for 40 minutes.
  • Remove from the oven and allow to cool. Using a fork, scrape down from the inside edge and around to the opposite edge gathering up all the strands, repeat with the other half. Place the strands in a serving dish, top with the hot meatballs, marinara sauce and parmesan cheese. Garnish with fresh parsley.

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams carbohydrates, Fat 14 grams fat, Protein 21 grams protein, ServingSize 1, Sodium 422 grams sodium, Sugar 12 grams sugar

SPAGHETTI SQUASH AND MEATBALLS RECIPE BY TASTY



Spaghetti Squash And Meatballs Recipe by Tasty image

Here's what you need: spaghetti squash, oil, salt, pepper, marinara sauce, ground turkey, parsley, white onion, garlic cloves, parmesan cheese, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

1 spaghetti squash
2 tablespoons oil
salt, to taste
pepper, to taste
1 jar marinara sauce
1 lb ground turkey
⅓ cup parsley, chopped, plus more for garnish
¼ cup white onion, finely diced
1 clove garlic cloves, minced
½ cup parmesan cheese, grated
¼ teaspoon salt
½ teaspoon black pepper

Steps:

  • Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
  • Preheat oven to 400°F (200°C).
  • When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
  • Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
  • Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
  • In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
  • Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
  • Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
  • Top with hot marinara sauce, and a sprinkle of chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 236 calories, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 18 grams, Sugar 7 grams

SPAGHETTI SQUASH WITH TURKEY MEATBALLS



Spaghetti Squash with Turkey Meatballs image

This meal has all the fun and flavor of traditional spaghetti and meatballs, but without the carbs and high calories.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h

Number Of Ingredients 12

1 spaghetti squash (about 3 pounds), halved lengthwise
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh oregano
1/2 ounce grated Parmesan cheese (3 tablespoons)
1 tablespoon dried breadcrumbs
8 ounces lean ground turkey
8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
1 cup homemade or store-bought low-sodium chicken stock
4 ounces baby spinach (about 5 cups), washed well

Steps:

  • Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
  • Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
  • Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
  • Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
  • Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

Nutrition Facts : Calories 277 g, Cholesterol 26 g, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, Sodium 505 g

SPAGHETTI SQUASH AND MEATBALLS



Spaghetti Squash and Meatballs image

Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

1 medium spaghetti squash (about 2 pounds)
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
2 stalks celery, chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
6 cloves garlic
1 cup fresh parsley leaves
1 pound ground beef
1 pound ground pork
2 large eggs
1 cup Italian-style breadcrumbs
1 cup plus 3 tablespoons grated parmesan cheese
2 28-ounce cans tomato puree
2 large sprigs basil
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
  • Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
  • Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
  • Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
  • This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

SPAGHETTI SQUASH MEATBALL CASSEROLE



Spaghetti Squash Meatball Casserole image

One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 16

1 medium spaghetti squash (about 4 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon fennel seed
1/4 teaspoon ground coriander
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups chopped collard greens
1 cup chopped fresh spinach
1 cup reduced-fat ricotta cheese
2 plum tomatoes, chopped
1 cup pasta sauce
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges

TURKEY MEATBALLS WITH SPAGHETTI SQUASH IN TOMATO SAUCE



Turkey Meatballs with Spaghetti Squash in Tomato Sauce image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories     main-dish

Time 2h10m

Yield about 8 servings

Number Of Ingredients 13

2 cloves garlic, minced
2 pounds spaghetti squash
3 tablespoons olive oil
1 onion, chopped
One 16-ounce can San Marzano diced tomatoes
One 16-ounce can San Marzano tomato sauce
2 pounds ground turkey meat
1 loaf Italian bread, chopped
1 cup milk
1 cup grated Parmesan
1 bunch fresh basil, large stems removed, chopped
1 bunch fresh parsley, chopped
Vegetable oil, for frying

Steps:

  • Preheat the oven to 350 degrees F. Halve the squash lengthwise and remove the seeds.
  • Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.
  • Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes. In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.
  • Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through.
  • Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.

SPAGHETTI SQUASH WITH TURKEY MEATBALLS



Spaghetti Squash with Turkey Meatballs image

In this clever variation on the classic dish, tender strands of spaghetti squash replace the traditional pasta. It's a healthy, but satisfying twist on spaghetti and meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 19

2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
2 tablespoons tomato paste
2 cans (28 ounces each) crushed tomatoes with basil
1 teaspoon dried oregano
Coarse salt and freshly ground black pepper
1/2 cup fresh breadcrumbs
1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
1/4 cup chopped fresh parsley
1 large clove garlic, finely chopped
1/4 cup milk
1 pound ground turkey
1 large egg
3/4 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

  • To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
  • To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
  • Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
  • When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.

Tips:

  • For the best results, choose a spaghetti squash that is heavy for its size and has a deep yellow color.
  • When roasting the spaghetti squash, be sure to pierce the skin with a fork several times to prevent it from bursting.
  • If you are short on time, you can use pre-cooked turkey meatballs in this recipe.
  • To make the sauce, you can use either canned or fresh tomatoes. If using canned tomatoes, be sure to drain them and rinse them before using.
  • If you want a thicker sauce, you can simmer it for longer or add a cornstarch slurry.
  • Serve the spaghetti squash with the turkey meatballs and sauce immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Spaghetti squash with turkey meatballs is a delicious and healthy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover spaghetti squash. The spaghetti squash is roasted until tender and then topped with a flavorful turkey meatball sauce. This dish is sure to please everyone at the table.

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