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Turkey Meatballs With Spaghetti Squash

Making these turkey meatballs with spaghetti squash is so EASY. It’s one of my husband’s all time favorites too! This meal is hearty without being too indulgent, and is also super healthy when made with organic ingredients. The best part? It can be on your table in less than an hour. My favorite time-saving trick is to use a really good jar of tomato sauce like Yellow Barn. It’s organic, biodynamic and tastes so good you could eat right out of the jar by the spoon!


I ALWAYS buy turkey meat that is organic, not raised with antibiotics and from humane farms – if it isn’t available at the market I’m at, I don’t buy it and choose something else eat. The amount of antibiotics used to raise animals is a huge concern because it’s causing superbugs in our ecosystem. These superbugs are resistant to lifesaving antibiotics and threaten the entire human population. In 2011, 30 million pounds of antibiotics were sold to the farming industry—nearly four times more than were sold to treat people! 

If you’ve been watching the news, you might have seen that the FDA has announced a new recommendation regarding the use of antibiotics in livestock. I’m glad they are finally waking up, but the measure is weak because it is completely voluntary. It puts the onus on the pharmaceutical industry to initiate the changes. This is like asking Phillip Morris to voluntarily reduce the use of nicotine in cigarettes. Yeah right.

So what do we need to do? This announcement does little to change the status quo – make sure you are choosing poultry labeled “raised without antibiotics” at the grocery store and at restaurants to stay safe.

Spaghetti Squash with Turkey Meatballs
Prep time
Cook time
Total time
Serves: 4
  • 1 spaghetti squash
  • 1 pound ground turkey
  • ¼ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp dried rosemary
  • ¼ tsp dried thyme
  • ¼ tsp dried sage
  • ½ tsp sea salt
  • black pepper to taste
  • 1 egg beaten
  • 1 jar of your favorite organic tomato sauce
  • ½ cup shredded raw parmesan cheese (for topping)
  1. Preheat oven to 350 degrees
  2. Slice spaghetti squash in half and remove all seeds with spoon
  3. Place spaghetti squash face down on large baking sheet, add ½ cup water and cover with foil
  4. Cook spaghetti squash for 45 mins
  5. While spaghetti squash is cooking, mix together remaining ingredients (except cheese) in a large bowl
  6. Make 2 tbsp size meatballs with hands and place on a greased cookie sheet
  7. Bake for 20 mins (along side the spaghetti squash) (turning half way through)
  8. Remove turkey meatballs from oven, and place into a pan with sauce, warm sauce thoroughly
  9. Remove spaghetti squash and scrap insides
  10. Place spaghetti squash in a bowl and pour sauce and meatballs on top
  11. Sprinkle with parmesan cheese and enjoy!
***Please choose all organic ingredients if possible***


If you know someone who would love this recipe, please share!



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85 responses to “Turkey Meatballs With Spaghetti Squash

  1. I just made the Turkey Meatballs with spaghetti squash………oh my, how delicious!!!!
    My husband and I loved it. So flavorful, so filling! I will make this one again. Can’t wait to try your other recipes Vani. Thank you so much for all that you do for us.

  2. We were very dubious to try this recipe and were so pleasantly surprised!!!!! Have never had spaghetti squash or any healthy version of spaghetti before and this was truly delicious!! Will be making again!!

  3. i make turkey meatballs a lot My husband hates spaghetti squash so if you have one of those things that make veggie spaghetti it also come out delish. I use zucchini for the “spaghetti” then add mushrooms ,onions and peppers

  4. I’ve never, ever eaten spaghetti squash in my life. Not that I didn’t like it. Well I made this recipe this evening for family dinner. It was a resounding hit. I wish I had tried spaghetti squash earlier in life. The one tweak I made was I added two jalapenos from the garden to the sauce. Needed a bit of a kick. Ya feel me?…

  5. For some reason the 5th star won’t work, but I loved this recipe. I used fresh thyme and rosemary which I think was a good call. The meatballs didn’t brown at 350. I had to crank it up to 400 after the spaghetti squash came out. This recipe is something I crave, and I love the crunch and nutty sweetness of the spaghetti squash.

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