Spaghetti Squash and Turkey Meatballs

This recipe is inspired by a spaghetti squash dish I had in Salt Lake City when I attended the Young Living Conference in June of 2017. It was so good and filling that I knew that I needed to recreate my own version at home. Every time I make it, Jim raves about it!

Spaghetti Squash and Turkey Meatballs

I've included the sauce recipe that I use, BUT for a quicker version, my two favorite clean and tasty sauces are Rao's and Otamot. Feel free to substitute. This is a satisfying and hearty winter dish and I think will be a crowd pleaser.
Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people


  • jellyroll pan


Sauce Ingredients

  • 1 28 oz can diced organic tomatoes
  • 1 7 oz jar organic tomato paste
  • 2 tbsp extra-virgin olive oil
  • tsp garlic sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp black pepper
  • 1 bay leaf


  • lbs ground organic turkey
  • 1 tsp garlic sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp ground pepper


  • 2 small spaghetti squash
  • 2 tbsp parsley chiffonade optional garnish
  • 2 tbsp shaved parmesan cheese optional garnish


  • Preheat oven to 350° F. 
  • Cut the top and bottom off of the spaghetti squashes. Then cut in half lengthwise and scoop out seeds. Place squashes flesh side down in a rimmed pan (like a jellyroll pan) with about a 1/4 inch of water. 
  • Bake for 45-55 minutes or until a knife easily pierces the skin. 
  •  Meanwhile, in a large sauté pan over low-medium heat, add the olive oil, diced tomatoes, tomato paste, and all spices. Stir to combine.
  • Allow to come to a low simmer. 
  • In a medium bowl, add the meat and spices. Mix together with your hands until spices are well distributed throughout the meat. 
  • Form the meat into eight evenly-sized meat balls. Place meatballs in the sauce to cook.
  • When the spaghetti squash is cooked, remove from oven and allow to cool. Once cool, use a fork to loosen the flesh from the skin. Keep the flesh in the skin to allow for a "bowl" in which to serve the squash, sauce, and meatballs.
  • Cook meatballs in sauce turning over after about 25 minutes. Cook for about 20 additional minutes, or until meat is done in the center. 
  • To serve, place one half of the spaghetti squash in a bowl. Top with meatballs, sauce, fresh parsley, and shaved parmesan.
Keyword grain-free spaghetti, spaghetti squash, stuffed squash