Spaghetti Squash with Meatballs
Spaghetti Squash with Meatballs is a flavor-packed, low-carb alternative to traditional pasta. Nutritious squash pairs perfectly with tender meatballs and your favorite marinara—an easy, customizable meal for any night!
Servings: 4 large servings
Cost: $12.15
Equipment
- 2 Large sheet pan (15" x 21") 15 x 21-inch
Ingredients
Meatballs
- Cooking spray
- 1 large yellow onion peeled and grated on large holes of grater, see note 1
- 1 pound ground turkey 93/7
- 1/2 cup panko breadcrumbs see note 2
- 1/3 cup grated Parmesan cheese see note 3
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon beef bouillon powder see note 4
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 large egg
- 2 teaspoons Worcestershire sauce
Spaghetti Squash
- 2 medium-sized spaghetti squash
- Olive oil
- Salt and pepper
- 3 cups marinara sauce homemade or good store bought
- fresh flat-leaf parsley optional topping
- freshly grated Parmesan cheese optional topping
Instructions
- Preheat oven to 400°F. Line an extra-large (15x21-inches) sheet pan with parchment paper and set aside. Using a very sharp knife, cut off the stem and base of the spaghetti squash. Cut squash in half lengthwise. Scoop out the seeds and discard.
- Drizzle each cut side of the squash with olive oil (1 teaspoon per squash half) and sprinkle with salt (1/4 teaspoon per half) and pepper (1/16 teaspoon per half). Place squash halves on prepared pan, cut side down.Roast for 40–60 minutes or until fork tender (easily pierced with a fork).
- While squash is roasting, prepare the meatballs. Keep oven at 400°F. Generously grease a large (unlined) sheet pan with cooking spray and set aside. Grate onion with the large holes on a grater until you have a full 1/2 cup grated onion. Add to a very large bowl. Gently knead all meatball ingredients until they are integrated, being careful not to overwork the meat.
- Use a tablespoon measuring spoon to scoop a heaping tablespoon of meat mixture and roll it into a ball. Repeat with all the meat, aiming to get around 30 evenly-sized meatballs. (I find it helpful to lightly grease my hands with cooking spray to make rolling the balls easier).
- Place meatballs on the prepared sheet pan, spaced evenly apart. Generously spray meatballs with cooking spray. Bake 18 minutes, then use a spatula and your fingers (careful, they’re hot) to gently flip meatballs to the other side. Bake another 5–10 minutes or until they are nicely golden brown and cooked through.
- Meanwhile, warm the marinara sauce in a small pot on the stovetop. Once meatballs are done baking, toss them with the warmed marinara sauce. To the squashes, fluff the interiors with a fork to make squash “spaghetti.” Top the squash spaghetti with the sauced meatballs. If desired, garnish with fresh parsley and freshly grated Parmesan cheese. Add additional pepper and a drizzle of olive oil if desired. Enjoy promptly!
Notes
Note 1: Grating the onion will give these meatballs the best taste and texture. No large chunks of uncooked onions, and all the great flavor will be dispersed throughout.
Note 2: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, which gives these meatballs a great texture.
Note 3: It’s important to use the right type of Parmesan cheese. Avoid using shelf-stable grated Parmesan, as it doesn’t have the same flavor as freshly grated cheese. Instead, grab fresh (refrigerated) grated Parmesan or a block of Parmesan and grate it using a fine grater.
Note 4: Don’t skip the “secret” ingredients. Beef bouillon powder and Worcestershire sauce may not be traditional meatball ingredients, but they add a rich, meaty flavor that take these meatballs to the next level!
Storage: Store leftover meatballs separate from spaghetti squash in airtight containers in the fridge up to 4 days. Leftover meatballs can be frozen (read about the details here).
Note 2: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, which gives these meatballs a great texture.
Note 3: It’s important to use the right type of Parmesan cheese. Avoid using shelf-stable grated Parmesan, as it doesn’t have the same flavor as freshly grated cheese. Instead, grab fresh (refrigerated) grated Parmesan or a block of Parmesan and grate it using a fine grater.
Note 4: Don’t skip the “secret” ingredients. Beef bouillon powder and Worcestershire sauce may not be traditional meatball ingredients, but they add a rich, meaty flavor that take these meatballs to the next level!
Storage: Store leftover meatballs separate from spaghetti squash in airtight containers in the fridge up to 4 days. Leftover meatballs can be frozen (read about the details here).Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 37.9g | Protein: 32.4g | Fat: 23.5g | Cholesterol: 133.6mg | Sodium: 1738.2mg | Fiber: 6.8g | Sugar: 16.2g