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Healthy Spaghetti Squash Meatballs img4
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5 from 1 vote

Turkey Veggie Meatballs With Spaghetti Squash

Turkey Veggie Meatballs With Spaghetti Squash! Italian turkey meatballs veggie packed with carrots, zucchini and onion and paired with spaghetti squash pasta making it paleo and gluten free. A healthier and lighter alternative pasta dish! Low Carb + Low Calorie + Gluten Free
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 385kcal
Author: Megan Olson

Ingredients

  • 1 lb 93% Ground Turkey
  • 1 Spaghetti Squash
  • 28 oz Fire Roasted Crushed Tomatoes
  • 1/2 cup Fresh Parsley
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/4 teaspoons Italian Seasoning
  • 1/2 teaspoon Garlic minced
  • 1/2 teaspoon Red Pepper Flakes
  • 1 Zucchini peeled and shredded
  • 1/2 Yellow Onion finley chopped
  • 1/2 cup Carrots shredded (2 medium carrots)
  • 4 tablespoons Parmesan optional, omit for Paleo
US Customary - Metric

Instructions

  • Preheat oven to 375 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half lengthwise. I microwave mine 2 minutes to make slicing easier. Remove the seeds with a fork then place the sliced spaghetti squash facing down on the baking sheet. Cover with tinfoil.
  • Bake 40 minutes then remove from the oven to cool.
  • Shred the carrots, onion, zucchini and garlic by pulsing them in a blender or food processor. 
  • In a mixing bowl, combine the veggies, ground meat, Italian seasoning and red pepper flakes. Mix together then form into 12 meatballs.
  • Add the olive oil to a large skillet with the meatballs. Cook the meatballs 10 minutes then flip and cook another 5-7 minutes.
  • Reduce the heat to low then add the crushed tomatoes with juices to the skillet with the meatballs.
  • Cook meatballs 10 minutes then flip and cook another 5-10 minutes.
  • Remove the spaghetti squash from the skins using a fork as the sauce simmers. Add the spaghetti squash to the skillet. 
  • Remove from the heat. Top with fresh parsley and parmesan as desired and serve!

Notes

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 37g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 485mg | Potassium: 1343mg | Fiber: 9g | Sugar: 18g | Vitamin A: 4326IU | Vitamin C: 44mg | Calcium: 244mg | Iron: 6mg