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Turkey Meatballs With Spaghetti Squash – A Light, Satisfying Weeknight Dinner

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1 pound ground turkey (93% lean is ideal)
  • 1/3 cup breadcrumbs (plain or Italian)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup grated yellow onion (or very finely minced)
  • 2–3 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 cups marinara sauce (store-bought or homemade)
  • Fresh basil or parsley, chopped, for garnish
  • Extra grated Parmesan, for serving

Method
 

  1. Preheat and prep the squash: Heat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper.
  2. Roast the squash: Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, until the flesh is tender and strands easily pull away with a fork. Set aside to cool slightly.
  3. Mix the meatballs: In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, grated onion, garlic, Italian seasoning, red pepper flakes (if using), 1/2 teaspoon salt, and a few grinds of pepper. Use clean hands or a fork to mix gently until just combined. Do not overwork.
  4. Shape the meatballs: Roll into 16–20 meatballs, about 1 1/4 inches each. Place on a plate or tray.
  5. Cook the meatballs (stovetop option): Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides, 6–8 minutes. Pour in the marinara, reduce to a gentle simmer, cover, and cook 8–10 minutes more, until the meatballs are cooked through (165°F/74°C).
  6. Cook the meatballs (oven option): Alternatively, bake the meatballs on a lightly oiled, foil-lined sheet at 400°F (200°C) for 12–15 minutes, then transfer to a saucepan with marinara and simmer 5–7 minutes.
  7. Shred the squash: Use a fork to scrape the spaghetti squash into strands. Toss with a pinch of salt and pepper. If desired, stir in a teaspoon of olive oil or a spoonful of the marinara for flavor.
  8. Serve: Divide the squash among bowls. Top with meatballs and sauce. Finish with fresh basil or parsley and extra Parmesan.