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Goat Cheese Spaghetti Squash with Turkey Meatballs

The easiest recipe! Four ingredients (plus s&p)! Baked spaghetti squash topped with a deliciously creamy pasta sauce and meatballs!

Servings 4 people

Ingredients

  • 1 medium spaghetti squash
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp avocado oil
  • 1 jar favorite pasta sauce about 25 oz.
  • 4 oz goat cheese
  • 1 bag (16 oz) frozen turkey meatballs (fully cooked)

Instructions

To bake the spaghetti squash:

  1. Preheat oven to 375 degrees. Cut spaghetti squash in half and scoop out seeds and strands. Drizzle inside of each squash half with avocado oil, salt, and pepper. (It will seem like a lot of salt and pepper, but once cooked it'll be the correct amount.)

  2. Place both squash halves cut side down on a rimmed pan. Bake 45 minutes. The squash should be tender and easily scoop out with a fork when it's done. the fork will help separate it into strands.

For sauce and meatballs:

  1. Heat a medium saucepan (with a lid) over medium-low heat. Add sauce, goat cheese, and frozen meatballs. Heat covered, stirring occasionally, for 15-20 minutes until meatballs are heated through. Serve on top of spaghetti squash. Enjoy!

Recipe Notes

Optional: Sometimes I like to add extra greens. If you like, immediately after scooping the hot spaghetti squash, toss it with a couple handfuls of tender leafy greens (spinach, baby kale, arugula, etc.). The leaves will wilt from the heat. Then just top with sauce and meatballs like normal, and enjoy!