Spaghetti Squash with Turkey Pesto Meatballs


I started making this spaghetti squash recipe when my husband was on his low carb craze, me I love a delicious bowl of pasta from time to time.  To save time and to prevent myself from going crazy, I try to create recipes for our whole family, this recipe is perfect.  Its both delicious and nutritious.

To be honest, I can’t remember ever having spaghetti squash as a child. After one of many foodie related conversations with my good friend Melissa Leblanc , of Everyday Nutrition ,I decided to give it a try, although its not exactly spaghetti its a great alternative.  Both my daughters approve, both my girls are enthusiastic eaters, makes their mama proud. I serve this recipe with tomato sauce, and add homemade pesto to give extra flavour to the turkey meatballs.  This dish has become a family favourite and makes a regular appearance on our weekly meal plan. I talk a lot about MEAL PLANNING, I swear it saves my life, honestly it does.



This spaghetti squash with pesto turkey meatballs is packed with nutrients .Spaghetti squash belongs to the winter squash family and is an excellent source of beta carotene, a precursor to vitamin A. Beta carotene, an antioxidant, that  may protect us from certain cancers and heart disease.  Squash is also a good source of folate, potassium, and vitamin C. With only 40 calories in half a cup and no fat, winter squash should make a regular appearance on your grocery list this winter. Tomato products such as tomato sauce, are a good source of lycopene, an antioxidant which plays a role in preventing prostate cancer.


Spaghetti Squash with Turkey Pesto Meatballs

Yields 6

20 minPrep Time

75 minCook Time

1 hr, 35 Total Time

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  • Turkey Pesto Meatballs:
  • 1 lb ground turkey
  • 1/2 cup of cremini mushrooms, chopped
  • 1 tsp olive oil
  • 1/4 cup of pesto
  • 1/4 cup of parmesan cheese
  • 1 garlic clove, crushed
  • salt and pepper to taste
  • 3 cups of tomato sauce
  • Spaghetti Squash:
  • 1 medium squash
  • 1 tsp olive oil
  • salt and pepper to taste


  1. Preheat oven to 375 degrees
  2. Heat 1 tsp of olive oil over medium heat and cook mushrooms. Set aside to cool.
  3. In a medium bowl, combine turkey, mushrooms, pesto, parmesan cheese, garlic and olive oil.
  4. Using your hands form turkey mixture into meatballs, place into 8x8 baking dish, and freeze for 20 mins
  5. While meatballs are in the freezer, cut squash in half and place remaining olive oil and season with salt and pepper.
  6. Place squash on a lined cookie sheet face down and cook squash for 45 minutes or until a knife can penetrate through the skin. allow squash to cool a bit.
  7. Bake meatballs for 15 minutes and drain fat.
  8. Add tomato sauce to meatballs and cook for another 15 minutes.
  9. Using a fork remove squash from its peel.

This recipe is the best of both worlds, healthy, tasty, and comfort all in one bowl.


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