Spaghetti Squash Boats with Turkey Meatballs & Creamy Spinach
These squash boats are a creative way to serve up all the flavor of a pasta bake without the carbs. Roasted spaghetti squash provides a tender stringy “noodle” base that’s topped with juicy turkey meatballs garlicky sautéed spinach and melty cheese. It’s hearty healthy and perfect for meal prep or a cozy night in.
Prep & Cook Time:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 (1 boat half per serving)
Ingredients:
For the Squash:
2 medium spaghetti squash halved and seeds removed
2 tablespoons olive oil
Salt and pepper to taste
For the Turkey Meatballs:
1 lb ground turkey
1/4 cup breadcrumbs (or almond flour for low-carb)
1 egg
2 cloves garlic minced
2 tablespoons chopped parsley or basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
For the Creamy Spinach Filling:
2 teaspoons olive oil
2 cups fresh spinach chopped
2 cloves garlic minced
1/2 cup ricotta or cream cheese
1/4 cup grated Parmesan
Salt and pepper to taste
Topping:
1/2–1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish (optional)
Instructions:
Roast the Squash:
Preheat oven to 400°F (200°C)
Brush the inside of each squash half with olive oil and season with salt and pepper
Place cut-side down on a baking sheet and roast for 35–40 minutes until fork-tender
Make the Meatballs:
In a bowl combine all meatball ingredients
Roll into 1 to 1.5-inch balls (about 12–14 total)
In a skillet over medium heat cook meatballs with a little olive oil until browned and cooked through (about 8–10 minutes) Set aside
Sauté the Spinach:
In the same skillet add olive oil and garlic sauté for 30 seconds
Add spinach and cook until wilted
Stir in ricotta (or cream cheese) Parmesan salt and pepper Cook until creamy and combined
Assemble the Boats:
Remove squash from oven and carefully scrape with a fork to loosen the strands
Mix some of the creamy spinach into the squash if desired
Add a scoop of the spinach mixture to each half top with meatballs and sprinkle with mozzarella cheese
Bake Again:
Return to oven and bake at 375°F (190°C) for 10–12 minutes or until cheese is melted and bubbly
Broil for 2–3 minutes for golden tops if desired
Serve:
Garnish with fresh basil or parsley and serve warm
Tips:
Be sure to roast the spaghetti squash cut side down for the best texture
Use parchment paper on the baking sheet for easier cleanup
Mix the creamy spinach into the squash strands for a more blended flavor
Broiling at the end adds a golden crisp top
Let the squash cool slightly before handling to avoid burns
Variations:
Swap ground turkey with ground chicken or beef
Use kale or Swiss chard instead of spinach
Add red pepper flakes for a spicy kick
Use dairy-free cheese alternatives to make it dairy-free
Add marinara sauce for an Italian-style twist
Make it vegetarian by using plant-based meatballs or roasted chickpeas
Q&A:
Q Can I make this ahead of time?
A Yes you can prepare the squash and meatballs ahead then assemble and bake when ready to serve
Q Can I freeze leftovers?
A Yes the cooked squash boats freeze well Store in an airtight container and reheat in the oven
Q What cheese can I use instead of mozzarella?
A You can use provolone gouda or even a dairy-free cheese blend
Nutrition (per serving approx)
Calories 420
Protein 32g
Carbohydrates 14g
Fat 28g
Fiber 4g
Sugar 5g
Note Nutrition may vary based on ingredients used
Conclusion:
Spaghetti squash boats with turkey meatballs are a delicious way to enjoy a comforting and wholesome meal without the heaviness of traditional pasta This recipe is flexible family-friendly and perfect for prepping ahead Whether you are looking for a low-carb dinner or a creative new dish to try these boats are sure to satisfy