Guilt Free Spaghetti(squash) and Meatballs


I used to eat noodles all of the time, but stopped eating them when I saw how many carbs was in a serving. In college I discovered spaghetti squash and I wouldn’t say it changed my life, but it did expand the variety of meals I prepped. This recipe is low carb and high volume, which keeps me very full and is very easy on the waist line! It’s also packed with protein and can be low-fat depending on the turkey you use. I prefer to use the 99% lean turkey from Trader Joe’s so I can save my fats for almond butter and eggs.

This recipe is very simple, and you can prep the spaghetti squash while the turkey meatballs are baking so that everything is ready at the same time.


  • 1 can spaghetti sauce (mine is from TJs)
  • 1 spaghetti squash
  • 1 package of ground turkey (can use any leanness you prefer)
  • 1 Tsp dried basil
  • 1 Tsp dried oregano
  • ½ Tsp Garlic
  • ½ Tsp Parsley

Directions for Spaghetti Squash:

  1. Poke holes in the spaghetti squash and put in the microwave for two minutes. This allows the squash to steam a little so it’s easier to slice in half
  2. Cut the squash in half
  3. Place water in a bowl and place the spaghetti squash on top so the skin is on top, place in the microwave for about 10 minutes. This allows the squash to steam and cook (there are also ways to bake the squash)
  4. Once the squash is finished (be CAREFUL, it’s VERY hot once it’s been in the microwave) then you can begin shredding the squash. You know it’s finished when it’s very easy to create strands
  5. Add sauce and meatballs on top
  6. Enjoy

Directions for Turkey Meatballs:

  1. Preheat oven to 400*
  2. Combine all ingredients in a bowl and mix together
  3. Create ball shapes out of the mixture
  4. Bake for 18-20 minutes

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