Spaghetti Squash & Turkey Meatballs with Spicy Sauce

Amy Clevenger

by | Updated: December 3rd, 2016 | Read time: 2 minutes

You’ve already tried (and love) pasta made from spaghetti squash. Pile it on your plate with a chunky tomato sauce and meatballs, and an Italian meal – minus the heavy carbs – is made. If you’re not in a fork-twirling mood, you can still squeeze in squash nutrition and savor the classic flavors of Italy. This all-in-one creation combines lighter turkey sausage and noodle-like veggie strands to roll out 12 texture-rich, tasty meatballs. Dunk them in a spicy, homemade sauce for a lighter meal or share a batch as a healthy appetizer.

Spaghetti Squash & Turkey Meatballs with Spicy Sauce

Spaghetti Squash & Turkey Meatballs with Spicy Sauce

Makes 12 meatballs


1-1/4 cups Italian turkey sausage (casing removed) or ground turkey with Italian seasonings
1 spaghetti squash
¼ cup coconut flour
½ tsp. garlic powder
1 Tbsp. Italian seasoning
3 Tbsp. sun-dried tomatoes, julienned

Spicy Sauce
¼ cup tomato paste
20 cherry tomatoes
1 jalapeno pepper, seeded
1 tsp. dried red pepper flakes
1 tsp. baking stevia
1 Tbsp.  sriracha sauce


  1. To cook spaghetti squash, cut in half cross wise and scrape out seeds. Fill microwaveable plate with small amount of water. Place squash halves, face down, on plate. Microwave for about 8 minutes.
  2. Let squash cool, then use fork to scrape out insides. Cut squash strands so they are not long.
  3. To cook turkey sausage, spray skillet with non-stick spray and saute sausage over medium heat until cooked through.
  4. In large bowl, combine squash and sausage and stir well. Shape mixture into balls.
  5. Arrange balls on baking sheet lined with parchment paper. Bake at 350 degrees F for 20 minutes or until balls are golden brown.
  6. For spicy sauce, combine all ingredients in blender and blend until smooth.
Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutheran University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.