Ingredients:
For the Meatballs
1 yellow onion, peeled and grated
1 lb ground turkey
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, minced
1/2 cup bread crumbs or rolled oats
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 egg
2 teaspoons Worcestershire sauce
For the Spaghetti Squash:
2 medium-sized spaghetti squash
Olive oil
Salt and pepper
3 cups marinara sauce
Parmesan cheese
Instructions:
1. Prepare the Spaghetti Squash: Preheat the oven to 425°F. Line a large sheet pan with parchment paper and set aside.
2. Cut off the stem and base of each spaghetti squash. Slice them in half lengthwise and scoop
out the seeds.
3. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place the squash halves
cut side down on the prepared pan.
4. Roast for 40–60 minutes, or until the squash is fork-tender.
5. Make the Meatballs: While the squash is roasting, keep the oven at 425°F. Spray another
sheet pan with cooking spray.
6. In a large bowl, combine the grated onion, ground turkey, Parmesan cheese, olive oil, parsley,
salt, pepper, garlic, bread crumbs, onion powder, Italian seasoning, egg, and Worcestershire
sauce. Mix gently until just combined.
7. Scoop out heaping portions of the mixture and roll into 25-30 evenly sized meatballs.
8. Place the meatballs on the prepared sheet pan, spacing them evenly. Spray the tops with
cooking spray.
9. Bake for 15 minutes, then flip and bake for another 5–8 minutes, or until golden brown and
cooked through.
10. Assemble the Dish: Warm the marinara sauce in a small pot over the stovetop. Toss the
baked meatballs with the warmed marinara sauce. When the spaghetti squash is done, use a
fork to fluff the interiors and scrape along the edges to create noodle-like strands. Top the
squash with the sauced meatballs and sprinkle with Parmesan cheese. Return to the oven until
the cheese is golden and bubbly.
Serves: 4
Protein: 31g
Calories: 499