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Spaghetti Squash and Turkey Meatballs

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

October 5, 2014


Yield: Makes 6 servings



  • One medium spaghetti squash
  • One pound of ground turkey sausage
  • One 14-oz can of low-sodium tomato sauce
  • cup finely chopped green bell pepper
  • 4 to 6 cloves of garlic, whole
  • 2 tablespoons of olive oil
  • 2-3 teaspoons of Italian seasoning


  1. Add tomato sauce, olive oil, garlic, green pepper and Italian seasoning into a 6 quart slow cooker and stir well.
  2. Cut squash in half and scoop out the seeds. Place 2 squash halves face down into slow cooker.
  3. Roll ground turkey into meatballs, then add to the sauce around the squash.
  4. Cook on high for 3 hours or cook on low for 5 hours.
  5. Use a large fork to pull the “spaghetti” out of the squash, then top with meatballs and sauce. Serve warm.

Nutritional information per serving:

Calories: 243

Total Fat: 11g

Saturated Fat: 2g

Cholesterol: 56mg

Sodium: 400mg

Carbohydrate: 24g

Fiber: 2g

Protein: 16g –modified by Susan Mills-Gray, MU Extension


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Last update: Sunday, October 05, 2014