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This spaghetti squash and meatballs meal is perfect for meal prep and is Whole30 approved! | read more at

Spaghetti (Squash) and Meatballs

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  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt & pepper
  • 1 large jar spaghetti sauce

For the meatballs:

  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup mushrooms, chopped
  • 1 tsp garlic, minced
  • 1 tsp olive oil
  • Salt & pepper
  • 2 tsp Italian seasoning
  • 1 lb ground turkey
  • 1 lb ground beef
  • 2 eggs
  • 1/3 cup coconut flour


  1. Preheat the oven to 350F.
  2. Cut the squash in half, scoop out the seeds and rub the olive oil around the inside. Sprinkle with some salt and pepper.
  3. Place on a foil lined baking sheet and bake for 30-45 minutes, or until the flesh is tender. Remove from the oven and let it cool.
  4. Once cool, scrape the flesh with a fork, which will create the “noodles”.

For the meatballs:

  1. In a medium skillet heat the olive oil and cook the onion, bell pepper, mushrooms and garlic until soft and fragrant, around 10 minutes.
  2. In a large bowl, mix together the ground turkey and beef. Add the eggs, coconut flour and cooked veggies to the bowl. Mix until everything is combined.
  3. Scoop out about 2 Tbsp of the meat mixture and form into a ball. Place on a foil lined baking sheet.
  4. Cook for 15-20 minutes or until the meat is completely cooked.

For the bowls:

  1. Divide the squash into the bowls, top with the spaghetti sauce, and add your meatballs on top!
  2. These bowls will keep in the fridge for up to a week.


This recipe makes a LOT of meatballs. The ones I didn’t use this week I froze in a freezer bag to use later. They will last in the freezer for up to two months!