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Turkey Meatballs Over Spaghetti Squash

  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 18 meatballs
These Turkey Meatballs Over Spaghetti Squash is a better-for-you spin on a dinner time classic
Turkey Meatballs Over Spaghetti Squash made with Almond Flour Baking Mix Artisan Bread Recipe


1 box Simple Mills Artisan Bread Mix
1 Pound Ground Turkey Meat
1 Egg
2 tsp Fresh Rosemary, chopped ( or 1 tsp dried Rosemary)
2 tsp Fresh Thyme, chopped ( or 1 tsp dried Thyme)
1 tsp Fresh Sage, chopped ( or 1/2 tsp dried Sage)
1 tsp Garlic Powder
1 tsp Salt 1/2 tsp
Fresh Ground Pepper
2 Tbsp Olive Oil
1 Medium Spaghetti Squash
1 Tbsp Olive Oil
Salt to tast 


Meat Balls:
oven to 400ºF and line 2 two baking trays with parchment paper.
PLACE all ingredients into a large bowl.
MIX together using a wooden spoon.
SCOOP meatball mixture into balls with a 2 tbsp ice cream scoop or spoon.
SHAPE and roll into balls with your hands.
ARRANGE onto baking trays 1-2 inches apart.
BAKE for 15-20 minutes until crispy golden brown on top.
COOL meatballs on tray for 5 minutes.
SERVE on spaghetti squash with favorite sauce.

Spaghetti Squash:
PREHEAT oven to 400ºF and line 1 baking tray with parchment paper.
CUT spaghetti squash in half lengthwise.
SCOOP out and discard seeds.
RUB a little olive oil on exposed squash meat. Sprinkle with salt.
PLACE squash halves face down onto baking tray.
BAKE for 35-40 minutes until edges begin to darken and squash meat is soft.
TAKE a spoon or fork and scrape squash meat from shell.
SERVE with meatballs.