Heavenly Turkey-Kale Meatballs with Spaghetti Squash

Heavenly Turkey-Kale Meatballs with Spaghetti Squash

Prep Time

50 Mins






Diabetic, Denise
Ribbons of fresh, warm spaghetti squash and delicious turkey meatballs stuffed with fresh herbs and spices, topped with melted Parmesan cheese.


1 small spaghetti squash (2 to 2 1/2 pounds)
1 egg (cage-free)
1 package (16 to 20 oz.) ground turkey breast
1/2 cup part-skim ricotta cheese
1 garlic clove, minced
1/2 cup panko bread crumbs
1/2 cup finely chopped kale leaves (ribs removed)
1/4 cup chopped fresh basil (or other herbs)
1/4 tsp. salt
1/4 tsp. black pepper
1 (24 oz) jar (or 2.5 cups) marinara sauce (preferably a lower-sodium brand)
2 Tbsp. grated parmesan cheese


1. Preheat the oven to 400°F.
2. Microwave the squash for 3 to 5 minutes to soften it slightly. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds.
3. Place the two squash halves cut side down in a baking dish. Bake for 35 to 45 minutes, or until the squash is tender when pierced with a knife.
4. While the squash is baking, prepare the meatballs. In a large bowl, lightly beat the egg.
5. Add the turkey, ricotta, garlic, bread crumbs, kale, basil, salt and pepper to the bowl.
6. Form the turkey mixture into approximately 20 small meatballs.
7. Coat a large nonstick saute pan liberally with oil spray and heat over medium-high heat.
8. Add the meatballs and brown on all sides, turning frequently.
9. In a medium pot, bring the marinara sauce to a simmer over medium-low heat. Add the meatballs and simmer until the meatballs are fully cooked at the center, about 15 minutes.
10. Use a fork to break up the spaghetti squash into long strands. Divide the squash evenly between 2 plates. Top each portion with 5 meatballs and sauce and 1 Tbsp. parmesan. Package up the leftover meatballs and save them for lunch tomorrow!

Nutritional Information

  • Total Fat: 14g
    • Saturated Fat: 4.5g
  • Cholesterol: 130g
  • Sodium: 595g
  • Protein: 42g
  • Total Carbohydrate: 43g
    • DietaryFiber: 2g
    • Sugar: 7g