Turkey Meatballs with Spaghetti Squash
Garlic and parsley turkey meatballs pair with spaghetti squash and marinara for a simple pasta-style dinner.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Spaghetti squash, ground turkey and gluten-free dairy-free marinara sauce form the base of this snack.
- Simple portions. The measured components make it easy to assemble the amount you plan to eat.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Rimmed baking sheet
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Weigh at the stated stage. The card identifies raw, cooked, dry, or edible weights for ground turkey. Cooking changes water weight, so use the stated form when measuring.
- Prepare before you start. Measure spaghetti squash, ground turkey and gluten-free dairy-free marinara sauce and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Turkey Meatballs with Spaghetti Squash
Ingredients
Method
- Heat oven to 375°F (190°C). Mix the raw turkey with the minced garlic and parsley, then form 4 small meatballs.
- Brush with the measured oil and bake on a lined tray for 15–20 minutes, until the center of each meatball reaches 165°F.
- Warm the measured cooked spaghetti squash with the marinara in a covered pan. Serve with the meatballs.
Nutrition
Notes
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Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Arrange the measured ingredients together and keep any crisp component separate until serving. Use the listed serving size as your starting point.
Storage and make-ahead
Keep cut fruit, vegetables, and any dairy or cooked ingredients refrigerated. Store crisp crackers or dry toppings separately, and assemble close to serving. Follow package guidance for opened dips, spreads, and other prepared foods.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
