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Italian Meatballs and Spaghetti Squash

Yields4 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

 1 lb ground turkey
 1 large egg
 ½ cup gluten-free flour
 ½ onion, minced
 1 tbsp garlic, minced
 ½ tsp garlic powder
 ¼ tsp oregano
 ¼ tsp rosemary
  tsp fresh thyme
 1 spaghetti squash
 1 jar of marinara sauce
 goat or Parmesan cheese

Preheat oven to 400 degrees. Cut spaghetti squash in half. Scoop out the seeds and pulp from both halves. Place the two halves face up in a shallow pan. Drizzle EVOO on the insides of each half. Lightly salt on top of the olive oil. Place spaghetti squash halves in oven for 40-45 minutes.


Combine all meatball ingredients into a large mixing bowl. Mix with hands.


Using a spoon, scoop out ΒΌ cup scoops of mixture and roll into consistent balls. Place meatballs on a non-stick baking sheet (or on a baking sheet with aluminum foil or parchment paper). Bake for 25-30 minutes, or until fully cooked.


Remove spaghetti squash from oven. Let cool for 5 minutes, then use a fork to pull out spaghetti squash strands. Place spaghetti squash strands in a bowl.


Heat up marinara sauce.


Serve spaghetti squash, meatballs and sauce. Garnish with cheese and enjoy!

Nutrition Facts

Servings 4