WIAW – Sneaky Veggie Spaghetti Recipe

Hello and Happy Wednesday. The cold front in Austin has it feeling a bit more like fall lately. I’ll take it!

With the colder(ish) weather comes a desire for comfort food. This week, I embraced that desire by making spaghetti squash, turkey meatballs and homemade pasta sauce. I have been meaning to get more creative with my spaghetti squash (like this lasagna), but there’s nothing wrong with keepin’ it classic, right?


As if replacing pasta for a veggie wasn’t awesome enough, I got some extra sneaky vegetables in this dish. The more, the merrier! Can you guess the secret ingredient in the meatballs that makes them so “sneaky?”

Healthy fall comfort food in the form of spaghetti squash with turkey meatballs. can you guess the secret ingredient?

Here’s a hint – it was used to replace rice/breadcrumbs.

To make these low carb, healthy, delicious, and super easy turkey meatballs, I was inspired by Bob Harper’s recipe. It makes a great base for turkey meatballs cooked with rice. I swapped the rice for the secret ingredient — zucchini!

I was really happy with how they came out, and they’ll be feeding me all week long.

Low Carb, High Flavor Turkey Meatballs


  • 1 lb extra lean ground turkey
  • 1/2 cup shredded raw zucchini (about 1 medium size should work)
  • 1/4 cup chopped onion
  • 1 large egg, beaten
  • 3-4 Tbsp minced garlic
  • parsley
  • oregano
  • dried cilantro
  • salt
  • pepper


  1. Preheat oven to 400 F.
  2. Spray a baking sheet with nonstick cooking spray.
  3. Chop 1 medium zucchini into smaller chunks, and shred using a food processor (I used my Magic Bullet, which worked surprisingly well).
  4. Prepare the onion similarly. It should be chopped finely, but not as finely as the zucchini.
  5. Combine all ingredients in a large bowl.
  6. Season generously (I didn’t measure). Feel free to get creative and add seasonings not listed in the recipe!
  7. Roll into balls and spread evenly among the cookie sheet — I got 20.
  8. Cook for ~15 minutes or until brown.

My sauce didn’t come out tooooo stellar, so I don’t have much of a recipe to share there. I combined tomato paste, water, garlic, oregano, basil, salt and pepper and hoped for the best. It needed more garlic or something. Next time!

I joked that I’m Italian, so I make my own sauce… but I’m Polish, so it doesn’t come out so well. ; ) At least I tried. No jars with added salt/sugar/high fructose corn syrup for me!

Your Turn-

  • What’s your favorite way to enjoy spaghetti squash?
  • Do you have a go-to sauce or meatball recipe?
  • What’s the best thing you ate this week? =)

13 thoughts on “WIAW – Sneaky Veggie Spaghetti Recipe

  1. Wow, I’ve never thought to add zucchini to meatballs! Thanks for the inspiration (I have a spaghetti squash on the menu for tonight, so this is perfect…food twins). I would say the best thing I’ve eaten this week are eggs, I’ve just been on a kick recently, kinda weird.


  2. Oh I guessed quinoa! Zucchini was sneaky. Try a tablespoon of sherry vinegar in your tomato sauce – it’s like magic in a bottle! Good luck on the sauce!! I’m polish too but have an obsession with making my own sauce and have found this trick to be super helpful!


    • Right?! It’s surprisingly comforting.. I just have to work on my sauce game. Haha OMG I know.. there’s always a 50% chance I’m going to have to call an ambulance any time I attempt to cut a squash ; )


  3. Pingback: WIAW – Post-Christmas Catch Up | Sweets and Beets

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