Turkey Meatballs with Spaghetti Squash and Marinara Sauce

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Who says comfort food can’t be healthy? This Turkey Meatballs with Spaghetti Squash and Marinara Sauce recipe is here to prove otherwise. Juicy, flavorful turkey meatballs, a bed of tender spaghetti squash, and a rich marinara sauce come together for a meal that’s as satisfying as your favorite bowl of pasta—but lighter and packed with nutrients.

Whether you’re meal-prepping for the week or serving it fresh for dinner, this dish delivers all the coziness with none of the guilt. Bonus: it’s easy enough for weeknights but fancy enough to impress your guests. Let’s get cooking!

Servings: 4
Prep Time: 20 minutes
Cook Time: 50 minutes

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Ingredients

For the Turkey Meatballs:

• 1 lb ground turkey
• ½ cup breadcrumbs (use whole wheat for extra fiber)
• 1 egg
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Spaghetti Squash:

• 1 large spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Marinara Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried basil or Italian seasoning

For Garnish:

• Fresh basil leaves
• Extra Parmesan cheese (optional)

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Instructions

1. Prepare the Spaghetti Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
   • Drizzle olive oil over the cut sides of the squash and season with salt and pepper.
   • Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes, or until the flesh is tender and easily shredded with a fork.
2. Make the Turkey Meatballs:
   • While the squash is roasting, preheat a skillet or oven to 375°F (if baking meatballs).
   • In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, Parmesan cheese, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
   • Shape the mixture into 12–16 small meatballs.
   • Option 1: Bake the meatballs on a parchment-lined baking sheet for 18–20 minutes or until cooked through (internal temperature of 165°F).
   • Option 2: Pan-fry the meatballs in a skillet with 1 tablespoon olive oil over medium heat, turning occasionally, for 8–10 minutes until golden brown and cooked through.
3. Prepare the Marinara Sauce:
   • Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
   • Stir in the marinara sauce and basil or Italian seasoning. Simmer for 5–10 minutes to allow the flavors to meld.
4. Assemble the Dish:
   • Use a fork to shred the roasted spaghetti squash into strands and divide among plates or shallow bowls.
   • Top each portion with turkey meatballs and warm marinara sauce.
   • Garnish with fresh basil leaves and an optional sprinkle of Parmesan cheese.

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Pro Tip:

Double the meatball recipe and freeze extras for quick, healthy meals later!

This recipe was part of our Semaglutide meal plan. Be sure to check out: What to Eat on Semaglutide: A 7-Day Meal Plan for Beginners.

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