Healthy “Spaghetti” and Spinach Meatballs

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When you are looking to cut a few calories here and a few calories there, nothing beats Mother Nature when you need to add something healthy to your food. This week, we are going for the “healthy” pasta and meatballs dish, substituting spaghetti squash for our pasta and adding spinach to our meatballs to create a healthy spaghetti and spinach meatball meal.

By subbing ground turkey instead of beef, omitting breadcrumbs and egg, and adding spinach, the meatballs cook fast, have an added nutritional punch, and are a lean protein. It is a great way to sneak in a green veggie and not lose the flavor or texture of a great meatball.

My daughter has been a vegetarian for a few years now, and the option of having a “vegetable spaghetti” has been a norm here in our house. If you are intolerant to wheat or gluten and are looking for a way to still enjoy a “pasta” meal, try making spaghetti squash. Enjoy with traditional red sauce or just with a bit of butter and grated cheese. It even twirls on your fork like real pasta!

spaghetti squash

Roasted Spaghetti Squash

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • Kosher salt

Preheat oven to 350 degrees.

Cut squash in half length-wise and remove seeds.

Drizzle squash with oil and salt. Place cut side down on baking tray and place in oven.

Cook 30–35 minutes or until a fork can easily pierce skin. Let cool on pan.

When completely cool, scrape out squash with a fork and place in bowl.


Turkey Spinach Meatballs

  • 1 pound ground turkey
  • 1 package (9 ounces) frozen spinach, thawed and drained
  • 1 teaspoon minced garlic
  • 1 teaspoon minced onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 cup mozzarella cheese, shredded
  • Salt and pepper

Combine all ingredients in bowl.

In a large skillet, preferably a 10–12-inch iron skillet, heat 2 tablespoons olive oil over medium heat.

Roll meatballs into one-inch balls or use a small scoop. Place in pan and cook for 5–8 minutes. Turn to brown on opposite side.


 Cook for another 5–8 minutes, tossing in pan to brown all sides. Remove to bowl.

Place squash on plate. Top with hot sauce and a few meatballs.

{ MORE: Easy Summer Appetizer: BLT Tomato Bites }

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Healthy “Spaghetti” and Spinach Meatballs

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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1 comment

  1. mommy nhoj says:

    Wow! I love spinach and meatballs!


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