Faux-ghetti with Turkey, Chicken Meatballs


For the Faux-ghetti and Sauce

  • 1 spaghetti squash
  • 2 tbsp parmesan cheese
  • Salt to taste
  • 1 jar of sugar-free spaghetti sauce

For the Meatballs

  • 1/2 pound ground turkey
  • 1/2 pound ground chicken
  • 1/2 cup almond meal (flour)
  • 2 eggs
  • 1 small yellow onion (chopped)
  • 1/2 cup shredded carrots
  • 3-4 cloves of garlic (peeled and pressed)
  • 1 1/2 tbsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Preheat oven to 400 degrees. Slice the spaghetti squash in half. Scoop out all of the seeds and stringy flesh. Place the squash in a roasting pan with the cut-side down. Add a small amount of water to cover the bottom of the pan and cook for 45 minutes or until the squash becomes tender. It is ready when you can easily pierce a fork through the flesh all the way to the peel.
  2. Meanwhile, prepare the meatballs. Brush a baking sheet with olive oil or coconut oil. Pulse the onion, carrot and garlic in a food processor. Transfer into a large bowl and combine with remaining meatball ingredients. Use your hands to ensure everything is mixed thoroughly. Roll mixture into 1-inch balls and transfer onto prepared baking sheet. Bake for 15-20 minutes or until cooked through. You can put these in the oven while the squash is cooking.
  3. Make the sauce: Transfer spaghetti sauce into a saucepan and place on stove over medium heat. Stirring occasionally, heat the sauce for approximately 10 minutes or until it reaches desired temperature. 
  4. Use a fork to scrape the spaghetti squash strands into a large bowl and toss with 2 tbsp of grated parmesan. Season with salt. Divide the squash among individual bowls and top each with meatballs and sauce.