For meatballs:

  • 2 lb ground turkey (I use Jenny-O’s 93% lean)
  • 1/4 cup each of finely chopped:
    • carrot
    • onion
    • zucchini
    • squash
  • 3 garlic cloves
  • 1 egg
  • 2 tsp Italian seasoning
  • 1 tsp garlic salt

For Spaghetti Squash:

  • spaghetti squash
  • olive oil
  • Pasta sauce

**There are a variety of vegetables you could use. Some others include celery, spinach, kale or mushroom. Additionally, any amount of vegetables works – it doesn’t have to be 1/4 each, and it doesn’t have to total 1 full cup. However, if you are trying to add in more veggies to your diet, this is the perfect place to add some more in!


For the spaghetti squash:

  1. Heat oven to 400 F
  2. Cut spaghetti squash length wise
  3. Scoop out seeds
  4. Coat inside with olive oil
  5. Place on pan face side down and put in oven.
  6. Cook for 30-45 minutes
  7. When done, flip each side over and use a fork to scrape out the insides into a bowl.
  8. You’re done!

For the meatballs:

  1. Mix together ground turkey, vegetables and spices.
  2. Add egg. Mix thoroughly.
  3. Form into bite sized balls.
  4. Cook in frying pan on medium heat. No oil needed.
  5. Use 2 spoons to rotate meatballs so that all sides get evenly browned. This should take about 10 minutes per meatball. To check for doneness, you could also crack one open to make sure its browned on the inside (no pink color). It should look about the same color on the inside as it does on the outside.
  6. Place on top of your spaghetti squash and add some pasta sauce for some more flavor! I personally like Newman’s Own Common Good Organic sugar free pasta sauce.

**This recipe will make about 24 meatballs (depending on what size you make them). I recommend eating 3-4 meatballs for your meal and saving the rest. They will last about 5 days in the fridge and a real long time in the freezer. I highly recommend keeping a few in the fridge for emergency meals throughout the week (hello meal prep)