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Spaghetti Squash & Meatballs! A traditional recipe gets a healthy makeover paired with veggie loaded meatballs for a high protein lunch or dinner that’s lower carb.
Okay, friends. It’s time to talk healthy food substitutions! Zucchini noodles, carrot noodles, butternut squash noodles, broccoli rice, cauliflower rice, and spaghetti squash are some of my favorite healthy food swaps.
Not only do they make recipes lighter, lower in calories and fat but also so much more filling! Veggies are filled with fiber so they keep you fuller, longer. And, fiber is so good for balancing hormones and weight management. Plus, you get all the good nutrients hidden in veggies that grains and pastas don’t have!
I would rather eat veggies as a healthy food substitute than by itself. By itself, it’s kind of boring. They’re meant to be paired with other delicious foods and healthy fats. That’s what makes them taste good, and makes it bearable to eat them. Ya know? No boring veggies in my house!
You are gonna love this Meal Prep Spaghetti Squash & Meatballs! Swap the pasta for the spaghetti squash and you’ve got an easy, low carb meal that’s satisfying and filling!
I also hid more veggies in the turkey meatballs. Another sneaky way to ADD to your diet! The veggies also makes the meatballs so flavorful. Mixed the meat with an egg {<- healthy fat} to help everything stick together and a few seasonings to jazz them up, and they were perfection!
Cooked my meatballs in the skillet while the spaghetti squash roasted in the oven, but you can also bake the meatballs in the oven at 350 F for 20-25 minutes. Flip them half way through so they get nice and crispy on both sides!
I love this Meal Prep Spaghetti Squash & Meatballs for a healthy lunch or dinner because it makes so much food, and well, it’s just so darn tasty good. Need I say more?
Meal Prep Spaghetti Squash & Meatballs
Ingredients
- 1 spaghetti squash
- 1 lb extra lean ground turkey, or meat of choice
- 1 tablespoon extra virgin olive oil
- 1 egg
- 1/2 cup carrots, shredded
- 1 cup zucchini, shredded
- 1/2 cup white onion, diced
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 25 ounces marinara sauce, no salt added
- Salt and pepper , to taste
Instructions
- Preheat oven to 375 F place sliced spaghetti squash on a baking sheet lined with parchment paper. Spray with nonstick spray and salt and pepper.
- Bake 40 minutes at 375 F, remove from the oven and cool.
- While the spaghetti squash roasts, prepare the meatballs.
- Finley shred carrots, onion, zucchini, garlic and half the olive oil in a food processor. In a medium mixing bowl, add turkey, shredded vegetables and spices.
- Gently mix ingredients together with a spatula then form into 12 meatballs.
- Heat a large skillet to medium heat and add other half extra virgin olive oil. Add meatballs to skillet.
- Cook meatballs 10 minutes then flip and cook another 5-10 minutes. Remove meatballs from the skillet. Reduce the heat to low. Add marinara sauce.
- Shred the spaghetti squash flesh with a fork. Add it to the skillet with the marinara sauce. Coat with sauce 5 minutes.
- Remove from the heat and divide into 4 meal prep containers.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
