Spaghetti Squash and Turkey Meatballs with Tomato-Basil Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (whole30, gluten free) ready in about 75 minutes blends medium (about 3 lbs) spaghetti squash, lean ground turkey, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 55 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Spaghetti Squash and Turkey Meatballs with Tomato-Basil Sauce take to make?

Total time is about 75 minutes (20 min prep + 55 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spaghetti Squash and Turkey Meatballs with Tomato-Basil Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spaghetti Squash and Turkey Meatballs with Tomato-Basil Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spaghetti Squash and Turkey Meatballs with Tomato-Basil Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spaghetti Squash and Turkey Meatballs with Tomato-Basil Sauce whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.