Spaghetti squash and turkey meatballs

by Emily Richards PH Ec.
158 cal Serves 6
Prep time 0h 25m
Cook time 0h 50m
Total time 1h 15m
spaghetti squash on a wood table



  1. Step 1

    Cut squash in half lengthwise and remove seeds. Place cut side down on parchment or foil lined baking pan and prick skin all over with a fork. Roast in 190°C (375°F) oven for about 45 minutes or until very tender when pierced with knife; set aside.
  2. Step 2

    In bowl, stir together turkey, breadcrumbs and egg until firm. Using heaping teaspoonful (5 mL) roll into small balls; set aside.
  3. Step 3

    In saucepan, bring broth, onion, if using and garlic to simmer and add meatballs. Cook, stirring gently for 5 minutes or until no longer pink inside.
  4. Step 4

    Using fork, scrape squash out of skin into long strands and divide among shallow bowls and ladle meatballs and broth over top to serve. Sprinkle with cheese before serving.

Nutritional information

Per serving (6 meatballs; about 150 mL/⅔ cup of spaghetti squash; 125 mL/½ cup broth)

12 g
243 mg
337 mg
Total fat
6 g
Saturated fat
2 g
60 mg
15 g
2 g
1 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.