Sheet Pan Turkey Meatballs & Spaghetti Squash
Recipe type: Entree
Flavorful gluten-free turkey meatballs pair well with roasted spaghetti squash for a healthy one sheet pan meal, or easy meal prep.
  • 1 small red onion, finely grated*
  • 3 T ground flax seed
  • 1 lb ground turkey
  • 3 cloves garlic, minced
  • 1 t extra virgin olive oil
  • 2 c greens [I used baby kale. Spinach or chard would also work well.]
  • 1 t salt
  • ½ t ground black pepper
  • 1 t thyme
  • ¼ t red pepper flakes (optional)
  • 1 T almond meal (optional)
Spaghetti Squash
  • 1 large spaghetti squash, split in half the long way
  • 2 cloves garlic, minced
  • 1-2 T extra virgin olive oil
  • salt and pepper to taste
  • 1
  1. Preheat the oven to 400 degrees F. Line a large rimmed sheet pan with parchment paper.
  2. To prepare the meatballs, heat the olive oil in a medium skillet. Add the garlic and greens and sauté until wilted, they will reduce significantly.
  3. While the greens cool, add the ground turkey, flax seed, salt, pepper and thyme to a large mixing bowl and combine. Add the greens and mix until well incorporated. Form the mixture into 10-12 large meatballs.
  4. Place the halved squash, cut side down, on one half of the sheet pan. Using a small knife or fork, pierce the squash in several places. Place the meatballs on the other half of the sheet pan. If desired, sprinkle each meatball with a pinch of almond meal to add some texture.
  5. Bake the sheet pan meal at 400 for 30-35 minutes until the meatballs are browned on top and cooked through and the squash is fork tender.
  6. Allow to cool slightly, flip the squash over and using a fork, shred the squash to make "spaghetti."
  7. Serve immediately or allow to cool completely then store the meatballs and squash separately to enjoy later.
  8. To serve, add the remaining oil to large skillet on medium heat. Add the garlic and sauté 30 seconds. Stir in the spaghetti squash and any additional vegetables (roasted cauliflower is great), and cook until the squash is heated through (if reheating). Enjoy with the turkey meatballs.
The squash and meatballs will store well in the fridge for 3-4 days.

The serving preparation can be done for all the squash or individuals portions if used for meal prep.

*Grate your onion over a bowl to retain the juices. They help make tender meatballs.
Recipe by The Mexitalian at