Easy, Oven-Baked Turkey Meatballs with Spaghetti Squash

Nothing says “cozy dinner” quite like meatballs, but swap in spaghetti squash for pasta and you get a lighter, gluten-free twist that’s still deeply satisfying. In this easy recipe for turkey meatballs with spaghetti squash, tender ground turkey flavored with fresh sage, pine nuts, and dried cranberries are paired with roasted spaghetti squash strands drizzled in olive oil, and baked to perfection. The result is comfort food made elegant, with texture, herbal notes, and a touch of sweetness.

Because the recipe replaces traditional wheat pasta with spaghetti squash—a naturally gluten-free squash—the dish functions cleanly as a gluten-free option without needing substitutions. Moreover, the meatballs rely on turkey, eggs, nuts, and flavor ingredients rather than breadcrumbs or flour, which further preserves its gluten-friendly quality.

This dish is ideal in a range of contexts: easy weeknight dinners, robust vegetarian–meat hybrid menus, or anytime you want the flavor of “meatballs and pasta” without the pasta. The bright notes from cranberries and a delicate sage accent make it feel elevated, while the squash base keeps things wholesome and satisfying.

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Turkey Meatballs with Spaghetti Squash

Recipe Details

Yield: 6 to 8 servings
Active Time: 30 minutes
Total Time: 1 hour and 30 minutes

Turkey Meatball Ingredients

• 1 large onion, grated
• 1 pound ground turkey
• 1 egg plus 1 egg yolk, beaten
• 2 packed tablespoons finely chopped sage
• 1/3 cup dried cranberries, roughly chopped
• 1/4 cup pine nuts, roughly chopped
• 1 1/2 teaspoons garlic powder
• 2 teaspoons sea salt
• 1 teaspoon freshly ground pepper
• 3 tablespoons olive oil (for cooking meatballs)

For the Spaghetti Squash

• 2 medium to large spaghetti squash
• Olive oil (for drizzling)
• Sea salt (for seasoning)

How to Make Turkey Meatballs

1. Place grated onion in a colander and squeeze out and discard all of the liquid. Transfer to a large bowl.
2. Add in ground turkey, egg and yolk, sage, cranberries, pine nuts, garlic powder, salt and pepper. Combine all ingredients thoroughly, taking care not to over-mix. Cover and chill at least 1 hour.
3. Meanwhile, preheat oven to 400 degrees and line a baking sheet with parchment paper.
4. Slice spaghetti squash lengthwise from head to tail and scoop out seeds. Place squash halves cut-side down on baking sheet and cover with aluminum foil. Roast in oven 35 to 45 minutes until tender.
5. While squash is cooking, form meatball mixture into 1 1/2-inch balls. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
6. Working in batches, brown meatballs on all sides, lower heat, cover, and cook until cooked though, about 7 minutes.
7. To serve, rake a fork horizontally across cooked spaghetti squash to scrape flesh into strands. Divide between plates, drizzle olive oil over, sprinkle with salt, and top with meatballs.

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Turkey Meatballs Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/6 of recipe)
Calories	≈ 300 kcal
Protein	≈ 24 g
Carbs	≈ 14 g
Sugar	≈ 5 g
Fiber	≈ 2 g
Fat	≈ 17 g

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Turkey Meatball Variations & Tips

• Oven Bake the meatballs: Skip the skillet work and put the meatballs in the oven with the squash or separately.
• Use an air fryer on the meatballs: Break out your air fryer for the meatballs for an even easier dinner.
• Nut substitution: Use chopped walnuts or pecans in place of pine nuts if desired, keeping texture but altering nuance.
• Fruit variation: Swap dried cranberries with chopped dried cherries, raisins, or golden raisins for different sweetness profiles.
• Herb switch: Add thyme or rosemary along with or instead of sage for a variation in herbal tone.
• Spice boost: A pinch of red pepper flakes or smoked paprika in the meatballs can add gentle heat.
• Texture tweak: If squash is very watery, roast it first longer, or drain excess moisture before topping with meatballs.
• Sauce drizzle: Drizzle a light garlic-olive oil or herbed vinaigrette over final plates for extra shine and flavor lift.

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Best Turkey Meatball Pairings

• Roasted or grilled vegetables: Brussels sprouts, asparagus, or zucchini complement the squash’s texture.
• Green salad with citrus vinaigrette: Adds freshness and balances richness from meatballs.
• Steamed greens or sautéed spinach: A soft, simple side to accompany hearty flavors.
• Garlic lemon aioli or yogurt dip: Provide a cool contrast to warm meatballs (use dairy-free yogurt if needed).
• Crusty gluten-free bread or rolls: Use to soak up any drippings or serve alongside for added comfort.

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When to Make Turkey Meatballs

• Weeknight family dinners: A satisfying, balanced meal that pleases adults and kids alike.
• Gluten-free or allergy-friendly menus: Reliable option for guests avoiding gluten without feeling limited.
• Meal-prep or leftovers: Meatballs reheat well; squash strands maintain texture when gently warmed.
• Casual dinner parties: Elegant enough to serve guests but simple enough not to overwhelm.
• Seasonal autumn/winter menus: The sage, nuts, and squash play into root-vegetable and harvest flavors.

Photo credit: Paul Delmont