Turkey Veggie Meatballs With Spaghetti Squash

By Megan Olson
January 11, 2016
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Author Notes: Turkey Veggie Meatballs With Spaghetti Squash packed with carrots, zucchini & onion and paired with spaghetti squash pasta making it paleo and gluten-free. A healthier and lighter alternative pasta dish.Megan Olson

Serves: 4

  • 1 pound lean ground turkey breast
  • 1 spaghetti squash
  • 2 14 oz cans fire roasted crushed tomatoes
  • 1/2 cup fresh parsley
  • 1 tablespoon extra virgin olive oil
  • 1 1/4 teaspoons italian seasoning
  • 1/2 teaspoon garlic
  • 1/2 teaspoon crushed red chili pepper
  • 2 zucchini, peeled & shredded
  • 1/2 cup yellow onion, finley chopped
  • 1 cup carrots, shredded (2 medium carrots)
  • Top or sprinkle with grated parmasean cheese
  1. Bake spaghetti squash 30 minutes in advance according to previous directions
  2. Finley shred carrots, onion, zucchini, garlic & half olive oil in a food processor
  3. In a medium mixing bowl, add turkey, shredded vegetables and spices
  4. Gently mix ingredients together
  5. Form into 12 meatballs
  6. Heat a large skillet to medium & add other half extra virgin olive oil
  7. Add meatballs to skillet
  8. Cook meatballs 10 minutes
  9. Flip meatballs & cook another 5-10 minutes
  10. Reduce heat to low
  11. Add diced tomatoes to skillet & simmer 5 minutes
  12. Meanwhile remove spaghetti squash from skins using a fork
  13. Add parsley & spaghetti squash to skillet & coat with sauce
  14. Serve immediately & sprinkle with parmesan

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