Make-Ahead Spaghetti Squash With Turkey Meatballs

It’s been awhile since I shared a recipe on here! I think my creativity in the kitchen has been low lately, but as you know I have still been meal prepping each weekend! As I was prepping last weekend I thought I would share one of my easiest, healthiest, go-to meals that I can prep over the weekend and put together quickly on a weeknight. 

spaghetti squash, meatballs, spinach make-ahead recipe

 In order to prep this meal over the weekend, all I do is roast the squash and make the meatballs. I am going to share how I do this but you can vary it in any way you like! There are many ways to cook a spaghetti squash (check out this post from The Lean Green Bean if you need ideas) but I will share what has worked for me. 

You will need: A medium or large spaghetti squash, pasta sauce of choice, ingredients for meatballs (see below), spinach (optional), olive oil for cooking

spaghetti squash

For the spaghetti squash:

Pre-heat oven to 425. Rinse off the squash and cut off the ends. Slice the squash down the middle and scoop out seeds. 

Place face-down on a baking sheet (I put mine on foil) and bake for 25 mins. (I have found that cooking times vary based on size of squash- usually I can tell it’s done when the corners start to look a little brown and the skin is soft when poked with a fork). Let the squash cool while you get to work on your meatballs.

Once it’s cool, scoop out the stringy spaghetti squash and store in a  container in the refrigerator. I plan to use the squash within 3 days of cooking. 


For the meatballs: 

Pre-heat oven to 375 (if you just finished cooking squash let the oven cool a bit). 

Mix together ingredients:

1 pound of ground turkey or ground beef

1 cup of tomato sauce (I use tomato-basil flavored)

1 cup chopped onion

1/2 cup chopped carrots

3/4 cup almond flour

Italian spices (garlic, basil, oregano work well)

Form into meatballs and place on baking sheet (again- I used foil) sprayed with cooking spray. Bake for 35 minutes.

Store in container in fridge.  I usually freeze half of the batch to use another time.

squash, meatballs, spinachPutting it all together:

On the night you want to make this for dinner, heat your meatballs by either placing them in tomato sauce on the stove and simmering until hot, or place in tomato sauce and microwave. 

Heat spaghetti squash by placing in a pot on the stove with some olive oil and cooking on medium heat until warmed throughout (stirring often), or microwave. Add the meatballs and sauce to the spaghetti squash and mix together. 

I always add spinach to this meal- all you do is add fresh spinach leaves to the pot of warmed spaghetti squash, meatballs, and sauce, and they will natural welt in a  few minutes. 

Serve and enjoy!

This may sound confusing but it’s actually really easy! After doing it once you won’t even need to follow the directions anymore :)


I’m adding this to the Fitdish cookbook with Jill and Jessica!

What’s your favorite make-ahead meal?

Do you like spaghetti squash or do you stick with pasta?

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38 thoughts on “Make-Ahead Spaghetti Squash With Turkey Meatballs

    • Wow I can’t believe you’ve never heard of it! You should definitely give it a try!

    • I think I first used almond flour when I was doing the whole30 and I found it works pretty well- it actually helps the meatballs stick together nicely!

    • I’ve never had it with just salt and butter but that sounds really good as a side dish!

  1. I make at least 1 spaghetti squash each week! It is one of my favorite go to meals and I often have some of it with my lean protein every day! I used to bake mine also, but now have found that steaming/boiling it after poking holes in the squash, in a large pot with water for about 30 minutes gets a better result. Every last piece of stringy squash comes out of the shell (it literally falls out of the shell when it is done) leaving no waste! I make it with garlic and parmesan or homemade sauce with veggies and wilted spinach. Sometimes I’ll add lean meat for a meal option. Spaghetti squash is such an awesome food and has so much versatility!

    Those meatballs look fantastic and I’ll be trying those for sure! Thanks for the recipe!
    Stacy @ Sweating Tulipz recently posted…A Sweat Session and Puppies to Start your Week Off!My Profile

    • Wow I will need to try it that way! I hate when I can’t get all the good stuff out!

  2. I make this for my son a lot ! He actually requests spaghetti squash so I buy it when I can (it’s not always available and sometimes even when it is, the price is way too high)…Making meatballs is always great for me because it gives him dinner plus plenty of leftovers which I can freeze and use another time.
    meredith @ The Cookie ChRUNicles recently posted…Treadmill Speed Play WorkoutMy Profile

    • Its awesome that he likes it! I feel like alot of kids are probably afraid of it and would prefer regular pasta:)

    • Try it! No, it’s not really sweet…not really sure how to describe it. Kind of like zucchini squash but a different texture?

  3. I love any recipe I can make ahead of time and have plenty of leftovers. Cooking during the summer is a pain, so I try to make meals early each Saturday and Sunday so I’m not heating up the kitchen during the hottest time of day.
    Lesley recently posted…A Little Window ShoppingMy Profile

  4. Lisa, you just solved a problem for me. I have been wanting to make meatballs for dinner, but am trying to stay low-carb at dinner and the almond flour solves the problem. YAY. I always love adding shredded zucchini to meatballs. It’s a great way to bulk up on vegetables and meatball volume. Great post!
    Jessica Joy @The Fit Switch recently posted…Lazy Girl’s BibimbapMy Profile

    • Adding shredded zucchini to meatballs is a great idea! I hope you like them with almond flour!

  5. I had spaghetti squash for the first time ever this summer – and I love it as a sub for pasta in mac and cheese. I do a meatball sauce using my Crockpot. Basically, put the raw meatballs in the crockpot with plenty of pasta sauce and leave it for 8 hours on low. Yum!
    Sarah recently posted…Race recap: Canyonlands Half MarathonMy Profile

    • I have never tried it plain but I would imagine it would be kind of boring! The sauce and meatballs definitely add alot of nice flavor!

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