5 from 1 vote
Ricotta Turkey Meatballs over Spaghetti Squash
Spaghetti Squash Spaghetti
Prep Time
25 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
 

Spaghetti Squash Spaghetti with turkey ricotta meatballs, a quick and easy marinara sauce served over roasted spaghetti squash.

Course: Main Course
Cuisine: Italian
Servings: 5 Servings
Calories: 384 kcal
Author: Kelly Anthony
Ingredients
For the spaghetti squash:
  • 1 (4-6 pound) spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • Juice of a lemon
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons finely chopped basil
For the meatballs:
  • 1 tablespoon olive oil
  • 1/2 yellow onion minced
  • 2 cloves garlic minced
  • 2 tablespoons fresh basil minced
  • 1 pound 85/15 ground turkey
  • 1/3 cup + 1 tablespoon whole-milk Ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
For the marinara:
  • 1 tablespoon olive oil
  • 1/2 yellow onion finely diced
  • 4 cloves garlic minced
  • 1 large can 28 ounces fire-roasted, crushed tomatoes
  • 1 1/2 tablespoon granulated sugar
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes
Instructions
  1. For the spaghetti squash, preheat the oven to 375° and have ready a rimmed baking sheet lined with aluminum foil.
  2. Place the spaghetti squash flesh-side down on the baking sheet and bake for 45 minutes. Remove from the oven, carefully turn over and allow to cool slightly.
  3. Have ready a medium-sized mixing bowl. Using a fork, scrape out the flesh of the squash and transfer to the bowl. Add the salt, pepper and lemon juice to the squash and stir to thoroughly combine. Add Parmesan and basil. Toss to combine. Set aside until ready to use.
  4. For the meatballs, raise the oven temperature to 400° and have ready a rimmed sheet pan lined with nonstick aluminum foil.
  5. Add olive oil to a small sauté pan over medium heat. Add onion and saute 2-3 minutes, just until softened. Add garlic and saute 1 minute more. Remove from the heat and stir in basil. Set aside to cool.
  6. In a large mixing bowl, combine turkey, Ricotta, Parmesan, salt and pepper. Add in the cooled veggies, and gently mix until all of the ingredients are evenly distributed.
  7. Using oiled hands, scoop out about two tablespoons of the mixture, roll into a ball, placing each meatball 1” apart on the prepared pan. Bake for 25-27 minutes, or until cooked through. Set aside until ready to use.
  8. For the marinara, add olive oil to a large sauce pan over medium heat. Add the onion and saute 2-3 minutes, add the garlic and sauté 1 minute more. Add in the tomatoes, sugar, pepper and red pepper flakes and stir to combine. Allow to rapidly simmer for 15 minutes, uncovered, stirring often.
  9. Place meatballs over the spaghetti squash, top with marinara and toss gently to combine. Serve and enjoy.
Nutrition Facts
Spaghetti Squash Spaghetti
Amount Per Serving
Calories 384 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 65mg22%
Sodium 1395mg61%
Potassium 1000mg29%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 17g19%
Protein 31g62%
Vitamin A 852IU17%
Vitamin C 22mg27%
Calcium 267mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.