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Spaghetti Squash and Meatballs

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Spaghetti Squash and Meatballs

Phase 3 | Serves 4
Prep time: 25 minutes | Total time: 3 hours 25 minutes to 5 hours 25 minutes


For the meatballs:
1 pound lean ground turkey
1 egg
1/2 teaspoon poultry seasoning
1 clove garlic, minced
1/4 teaspoon sea salt
1/3 cup sprouted-grain breadcrumbs

For the sauce:
28-ounce can diced tomatoes with juice
15-ounce can tomato sauce
1/2 cup chopped onion
1/4 cup olive oil
1 clove garlic, minced
2 teaspoons Italian seasoning
1/4 teaspoon sea salt
1/4 teaspoon black pepper

1  large spaghetti squash
Chopped fresh parsley, to serve


Combine the meatball ingredients in a bowl. Shape into 16 meatballs. (Note: You can make the meatballs the night before, and then just pop them into the crock pot in the morning).

Combine the sauce ingredients in the crock pot. Cut the spaghetti squash in half crosswise, scrape out the seeds, and place it cut-side down in the sauce.

Place the meatballs around the squash. Cook on high for 3 hours or low for 5 hours.

Remove the squash and meatballs from the sauce. Puree half of the sauce in a blender, then combine it with the rest of the sauce to thicken it.

Use a fork to scrape out the squash in spaghetti-like strings. Top the spaghetti squash with the meatballs, sauce, and fresh parsley.