Ingredients:
For the Spaghetti Squash:
- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Turkey Meatballs:
- 1 lb lean ground turkey
- 1/4 cup breadcrumbs (or almond flour for low-carb)
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 2 cups marinara sauce (low-sugar, store-bought or homemade)
Instructions:
- Roast the Spaghetti Squash:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the insides with olive oil and sprinkle with salt and pepper.
- Place cut-side down on a baking sheet lined with parchment paper.
- Roast for 35–40 minutes or until the flesh is tender and easily scraped with a fork.
- Prepare the Turkey Meatballs:
- In a bowl, mix ground turkey, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper.
- Shape the mixture into small meatballs, about 1.5 inches in diameter.
- Place the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–20 minutes, or until cooked through.
- Heat the Marinara Sauce:
- Warm the marinara sauce in a saucepan over medium heat. Add the cooked meatballs to the sauce and let them simmer for 5 minutes.
- Assemble the Dish:
- Use a fork to scrape the roasted spaghetti squash into strands.
- Plate the squash and top with marinara sauce and meatballs.
- Optional Garnishes:
- Sprinkle with Parmesan cheese, fresh basil, or chili flakes for added flavor.
Why It Works:
Spaghetti squash is a naturally low-calorie, gluten-free alternative to pasta that pairs perfectly with protein-packed turkey meatballs and a flavorful tomato sauce. This dish is hearty, satisfying, and full of nutrients without the carbs of traditional spaghetti!
