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How to Make Spaghetti Squash and Meatballs - A Step-by-Step Guide

Spaghetti squash and meatballs is a delicious and nutritious alternative to traditional pasta and meatballs. This recipe is perfect for those looking to cut back on carbohydrates, while still enjoying a satisfying and flavorful meal. The natural sweetness of the spaghetti squash pairs perfectly with the savory meatballs and marinara sauce, creating a dish that is both comforting and satisfying.

Spaghetti squash, also known as vegetable spaghetti, is a winter squash that, when cooked, h...

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Ingredients

  • 1 (4 pound) spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil, or as needed
  • sea salt and freshly ground black pepper to taste
  • 1 medium zucchini, roughly chopped
  • ½ medium onion, roughly chopped
  • ½ medium red bell pepper, roughly chopped
  • 2 cloves garlic
  • ½ medium yam, peeled and chopped
  • ½ cup chopped carrots
  • 2 pounds lean ground turkey
  • 1 cup almond meal
  • 2 large eggs
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Cover two baking pans with aluminum foil.
  • Place squash, cut-sides up, on one prepared baking sheet. Brush the insides lightly with olive oil and season with salt and pepper. Let the oil soak in for about 2 minutes, then flip so cut-sides are down.
  • Cook in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
  • Meanwhile, prepare meatballs: Combine zucchini, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped, and transfer to a large bowl.
  • Add yam and carrots to the food processor. Pulse until finely chopped, and add to the zucchini mixture.
  • Add ground turkey, almond meal, eggs, sea salt, and pepper to the bowl; mix really well. Form the mixture into 1-inch meatballs and place on the remaining baking sheet.
  • Place in the oven on another rack and cook until no longer pink in the middle, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Remove spaghetti squash and meatballs from the oven. Shred spaghetti squash flesh with a fork into a colander to drain. Cover the colander with foil and let drain for 1 to 2 minutes.
  • Season spaghetti squash with salt and pepper and top with meatballs.

    • Nutrition

    404 cal.

    • Total Fat: 21g
    • Saturated Fat: 4g
    • Cholesterol: 130mg
    • Sodium: 241mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 30g
    • Vitamin C: 24mg
    • Calcium: 94mg
    • Iron: 4mg
    • Potassium: 808mg

    Categories

    Spaghetti squash recipes
    Meatball recipes
    Italian recipes
    Healthy recipes
    Main recipes