Turkey Veggie Meatballs With Spaghetti Squash
These Turkey Veggie Meatballs with spaghetti squash offer a wholesome, low-carb take on the classic spaghetti and meatballs. Packed with lean protein and fiber, they're a nutritious, satisfying option for a family-friendly meal. Easy to make and full of richness, this recipe is a go-to for busy weeknights.
Servings: 4 servings
Ingredients
- 1 lb 93% Ground Turkey
- 1 Spaghetti Squash
- 28 oz Fire Roasted Crushed Tomatoes
- ½ cup Fresh Parsley If you use dried parsley, add 1 tablespoon.
- 1 tablespoon Extra Virgin Olive Oil
- 1 ¼ teaspoons Italian Seasoning
- ½ teaspoon Garlic minced
- ½ teaspoon Red Pepper Flakes
- 1 Zucchini peeled and shredded
- ½ Yellow Onion finley chopped
- ½ cup Carrots shredded (2 medium carrots)
- 4 tablespoons Parmesan optional, omit for Paleo
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
- Slicing Squash: Microwave the squash for 2 minutes before cutting to make it easier to slice.
- For Zucchini Noodles: Keep spiralized zucchini separate from the sauce to avoid sogginess.
- Storing: Store leftovers in an airtight container for up to 4 days or freeze cooked meatballs with sauce for up to 6 months.
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