Spaghetti Squash & Meatballs

Spaghetti Squash & Meatballs

Spaghetti Squash

A healthy take on a classic comfort-food dish, this spaghetti squash and meatballs recipe will quickly make its way to your collection of meals in heavy rotation — especially during these times of social distancing. The best part? It’s light, delicious, and you most likely already have most of the ingredients in your pantry!


2 cloves garlic, minced

1 onion, chopped

3 tbsp olive oil

1 bunch fresh parsley, chopped 

1 bunch fresh basil, large stems (removed, chopped)

1 pinch of coarse salt (as desired) 

1 pinch of fresh ground pepper

1 16 oz can diced tomatoes

1 16 oz can tomato sauce

2 - 3 lbs spaghetti squash

1 egg

2 lbs ground turkey meat

1 cup grated parmesan 


  1. Preheat oven to 350°F. Cut the squash lengthwise and remove the seeds. Drizzle olive oil over squash.
  2. Place on a baking sheet, cut-side down. Roast the squash until softened, 30 to 40 minutes depending on size.
  3. Take a deep skillet, add olive oil, and heat over medium heat. Add garlic and onions and sauté until translucent. Add the tomatoes and simmer on low heat, about 45 minutes.
  4. In a large bowl, combine the turkey, basil, parsley, and egg . Mix well. Season with salt and pepper to your liking. Form into 2-inch meatballs.
  5. Heat some oil in a separate skillet and pan-fry the meatballs until browned on all sides. Transfer the meatballs to the sauce and simmer until cooked through. 
  6. Using a fork, remove the squash from the skin by “combing” it out. Place the shredded squash into a dish and top with meatballs and tomato sauce. Add parmesan, as desired. 

This mouth-watering combination of flavors and textures was contributed exclusively to Ellie by  Everytable, a revolutionary restaurant model that provides healthy, affordable, made-from-scratch meals. Instagram: @foreverytable Website: