Sheet Pan Spaghetti Squash with Turkey Meatballs

This is a low-carb twist on classic spaghetti and meatballs using spaghetti squash from Reynolds Kitchens® ambassador Chelsea’s Messy Apron.

  • Prep Time

    40 minutes

  • Servings


  • Cook Time

    40 minutes

  • Course

    Main Dish


  • Turkey Meatballs

  • Spaghetti Squash


FOR SPAGHETTI SQUASH: Pierce the squashes down the middle of one side with the tines of a fork. Place on a plate (one at a time) and microwave for 5 minutes. Remove, let cool until able to handle. Cut off the stem and base. Then cut the squash in half, lengthwise, with a sharp knife. Scoop out the seeds and discard. Drizzle each side of squash with oil (I use about 1 tablespoon per half of squash) and sprinkle to taste with salt and pepper. Place on a parchment paper-lined sheet pan cut side down. Roast at 400 F for 35–45 minutes on the bottom rack of the oven or until fork tender (easily pierced with a fork).

FOR MEATBALLS: Preheat the oven to 400 F. Using the large holes on a cheese grater, grate an onion until you have 2/3 a cup. Add to a very large bowl. Finely mince OR grate the garlic on a microplane and add to the bowl. Add the salt, paprika, oregano, basil, pepper, finely chopped parsley (measured AFTER being chopped), finely grated Parmesan cheese (I like to use a microplane here to grate the Parmesan), Panko, egg, and Worcestershire sauce. Stir until all the ingredients are well combined. Add in the ground turkey straight from the fridge (keep the turkey as cold as possible as it's easier to work with). Gently knead the ingredients until combined, being careful to not overwork the meat. This will yield tough/rubbery meatballs.

MEATBALLS CONTINUED: Shape the meat mixture into meatballs. I use a 1/8th measuring cup (2 tablespoons) to ensure meatballs all end up the same size. Place measured balls on a large plate and refrigerate the first half while working on forming the last half of the meat into meatballs.

BAKING: Line a large sheet pan with parchment paper (don't skip or cleanup is a lot harder!). Add a wire cooling rack right on top and spray with nonstick cooking spray. Arrange meatballs on the rack. Brush the meatballs with oil (about 2-3 teaspoons total). Bake until browned, on the top rack of the oven, about 15 to 20 minutes. A thermometer should read 160 F. (Carry-over heat will increase it to 165 F).

SERVE: Using a fork, pull the strands from the cooled spaghetti squash and transfer to a plate OR serve right in the squash. Prepare homemade marinara or use store bought (you’ll need about 3 cups); toss meatballs with marinara and top squash with the meatballs. If desired, garnish with fresh parsley and freshly grated Parmesan cheese. Add additional cracked pepper and a drizzle of olive oil to plates if desired.