Don’t let spaghetti squash intimidate you! It’s a big, heavy, beast of a vegetable, but if you know some simple steps, cooking it can be a breeze… and save you from mercilessly plunging a knife into the side of the squash and attempting to cut it in half while it rolls everywhere and you try to keep track of your fingers (we know you’ve been there!). After a couple of pokes, we let our microwave take care of this bad boy! Once you have that tackled, you can really enjoy the highlight of this dish… the meatballs! The zucchini and carrots add so much color! Combined with the marinara sauce, these meatballs stay nice and juicy. If there are leftovers, use them in a skinny meatball sub the next day! For another amazing low carb Italian dinner try our Slow Cooker Pepperoni and Chicken, or stick with the squash and try our Skinny Spaghetti Squash with Meat Sauce!


Spaghetti Squash with Turkey Meatballs

Prep time: 20 minutes

Cook time: 30 minutes

Yield: 6 servings

Serving size: 1 cup squash and 5 meatballs


  • 1 pound lean ground turkey
  • 1 egg
  • ⅓ cup Parmesan-Reggiano cheese, grated (plus 2-3 tablespoons more for topping)
  • ½ cup zucchini, shredded (about ½ of a large zucchini)
  • ⅓ cup whole wheat breadcrumbs
  • ⅓ cup carrot, finely shredded
  • 1 tablespoon basil (⅓ cup if using fresh)
  • 1 tablespoon parsley (⅓ cup if using fresh)
  • 2-3 garlic cloves, diced
  • 2 cups light marinara sauce
  • 2 large spaghetti squash


    For the squash:
  1. Pierce squash several times with a knife before microwaving to release steam (like you do to prepare baked potatoes).
  2. Place whole squash in a microwave safe dish (to catch juices) for 12 minutes, rotating halfway through, or until soft. I read a few places a general rule of thumb is 5 minutes per pound. When it is done, the squash should be easily pierced with a butter knife.
  3. Allow squash to cool slightly (or wear oven mitts if you are impatient like me because that sucker is hot).
  4. Cut the top off the spaghetti squash then split the squash into two even halves.
  5. Remove the seeds and discard.
  6. Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl or plate. I found a colander worked best because of all the extra juices.
  7. Turkey Meatballs:
  8. Preheat oven to 400º F.
  9. In a bowl, combine turkey, egg, cheese, carrot, zucchini, basil, parsley, garlic and spices. Fold ingredients together with hands, but be careful not to over-mix. Too much mixing can dry out your meatballs.
  10. Pour marinara sauce into a 9x13-inch baking dish, and then grab your bowl of meat. Roll your meatballs into about one-inch thick balls and place evenly throughout casserole dish. (I was able to make 33 meatballs from this batch).
  11. Bake for about 20 minutes, or until meatballs are cooked all the way through. The internal temperature of the meatballs should be 165º F.

Nutrition Information

Per Serving (1 cup squash and 5 meatballs):

Calories: 256

Fat: 7g

Carbohydrates: 20g

Fiber: 3g

Protein: 18g

Sugars: 3g

Sodium: 346mg

Vitamin A: 5%

Vitamin C: 7%

Calcium: 7%

Iron: 6%

WWP+: 5 points