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Sheet Pan Spaghetti Squash with Turkey Meatballs

  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Servings: 4
  • Course: Main Dish

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

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Kitchens® Unbleached Parchment Paper to keep clean up easy. It's made with 75% unbleached parchment, is chlorine free and non-stick.

Ingredients

Turkey Meatballs

  • 1 large yellow onion, grated (and measured to 2/3 cup)
  • 3 garlic cloves, finely minced
  • 1 ½ teaspoon fine sea salt
  • 1 teaspoon sweet paprika (not smoked)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon freshly cracked pepper
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/2 cup Parmesan cheese, freshly grated (on a microplane)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg
  • 2 teaspoons Worcestershire sauce
  • 1 ½ pounds lean ground turkey (90% lean)
  • Reynolds Kitchens® Unbleached Parchment Paper

Spaghetti Squash

  • 2 small to medium spaghetti squashes
  • Olive oil, salt and pepper
  • 3 cups marinara sauce (homemade or store bought)
  • Optional toppings: fresh Italian parsley, freshly grated Parmesan cheese

Directions

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.

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