Spaghetti Squash and Turkey Meatballs with Tomato-Basil Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender turkey meatballs baked and served over roasted spaghetti squash strands with a fresh tomato and basil sauce, perfect for a hearty Whole30 dinner. This Italian-inspired Whole30 recipe (gluten free), ready in about 75 minutes, pairs spaghetti squash, ground turkey, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 3 lbs) spaghetti squash
• 1 lb, lean ground turkey
• 3 cloves, minced garlic cloves
• 1/4 cup chopped fresh parsley
• 2 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1 tsp dried oregano
• 14 oz can diced canned tomatoes (no sugar added)
• 2 tbsp tomato paste
• 1/4 cup chopped fresh basil leaves
• 3 tbsp, divided olive oil
• 1 small, finely chopped onion

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Instructions

1. Step 1: Preheat oven to 400°F. Carefully halve 1 medium spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with 1 tbsp olive oil and sprinkle with 1/2 tsp sea salt. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender.
2. Step 2: In a large bowl, combine 1 lb lean ground turkey, 3 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Mix gently until combined. Form into 16 equal meatballs.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs in batches and brown on all sides, about 6-7 minutes total, then set aside.
4. Step 4: In the same skillet, add remaining 1 tbsp olive oil and 1 small finely chopped onion. Sauté for 4-5 minutes until translucent. Add 14 oz canned diced tomatoes and 2 tbsp tomato paste. Simmer for 10 minutes until sauce thickens.
5. Step 5: Return meatballs to the skillet with the sauce, cover, and cook for an additional 10 minutes until meatballs are cooked through.
6. Step 6: Use a fork to scrape the spaghetti squash flesh into strands. Divide strands among plates, top with turkey meatballs and tomato-basil sauce, and garnish with 1/4 cup chopped fresh basil leaves.