Tuscan Garlic Parmesan Spaghetti Squash & Ricotta Turkey Meatballs

Jump to Recipe

This Tuscan Garlic Parmesan Spaghetti Squash with Ricotta Turkey Meatballs is a cozy dinner made with roasted spaghetti squash, tender ricotta turkey meatballs, sun-dried tomatoes, spinach, garlic, and a creamy Parmesan sauce. The spaghetti squash takes the place of traditional pasta while still giving you long, satisfying strands that soak up the sauce.

The turkey meatballs are made with whole-milk ricotta, Parmesan, fresh herbs, garlic, and Italian seasoning. The ricotta helps keep the meatballs tender while adding a subtle richness that pairs beautifully with the creamy Tuscan sauce.

The entire meal comes together in about an hour, with most of the cooking happening in the oven and one skillet. It is a great option for a cozy weeknight dinner, especially when you want something hearty without using traditional pasta.

Why You’ll Love This Recipe

There are a few components that make this spaghetti squash recipe work so well together. Roasting the squash brings out its natural sweetness and gives the strands a slightly nutty flavor. The ricotta turkey meatballs are tender on the inside with beautifully browned edges from searing them before finishing them in the oven.

The sauce brings everything together. Garlic and sun-dried tomatoes are cooked in butter and olive oil before chicken broth and heavy cream are added. Fresh spinach wilts directly into the sauce, while Parmesan gives it a creamy, savory finish.

Once the spaghetti squash is tossed into the sauce, it absorbs all of those flavors. The meatballs are added at the end, making every serving a combination of tender turkey, creamy sauce, vegetables, and roasted squash.

Ingredients

For the Spaghetti Squash

• 1 large spaghetti squash, about 4 pounds, halved lengthwise and seeded
• 1½ tablespoons olive oil or oil from the sun-dried tomato jar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

The Ricotta Turkey Meatballs

• 1 pound 93/7 ground turkey
• ⅓ cup whole-milk ricotta cheese
• ½ cup panko breadcrumbs
• 1 large egg, beaten
• ½ cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon black pepper

The Tuscan Garlic Cream Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
• ½ cup chicken broth
• ½ cup heavy cream
• 3 cups fresh baby spinach
• ⅔ cup freshly grated Parmesan cheese
• ¼ cup fresh basil, thinly sliced
• Toasted pine nuts, optional

How to Make Tuscan Garlic Parmesan Spaghetti Squash

1. Roast the Spaghetti Squash

Start by preheating the oven to 400°F and lining a baking sheet with parchment paper.

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy center. Rub the cut sides with olive oil, then season with kosher salt and black pepper.

Place the squash cut-side down on the prepared baking sheet. Roasting it cut-side down helps the squash steam as it cooks, creating tender strands that can easily be scraped out with a fork.

Roast for 35 to 45 minutes, depending on the size of your squash. It should be tender enough for a fork to easily pierce through the skin.

Let the squash cool for a few minutes before turning it over. Use a fork to scrape the flesh into long strands and set them aside.

2. Make the Ricotta Turkey Meatballs

While the spaghetti squash roasts, prepare the meatballs.

Add the ground turkey, ricotta, panko breadcrumbs, beaten egg, Parmesan, garlic, basil, parsley, Italian seasoning, onion powder, red pepper flakes, salt, and black pepper to a large bowl.

Gently mix everything together until just combined. Try not to overwork the meat mixture, as mixing too much can make the meatballs dense.

Roll the mixture into 12 to 14 meatballs. They do not need to be perfectly identical, but keeping them similar in size will help them cook evenly.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and sear for about 3 to 4 minutes per side, turning them carefully so they brown on multiple sides.

The meatballs do not need to be fully cooked at this stage. Once browned, transfer them to a baking sheet and bake at 400°F for about 10 minutes, or until the centers reach an internal temperature of 165°F.

3. Make the Tuscan Garlic Parmesan Sauce

Using the same skillet, reduce the heat to medium and add the butter.

Once melted, add the minced garlic and sliced sun-dried tomatoes. Cook for 1 to 2 minutes, stirring frequently, until the garlic becomes fragrant.

Pour in the chicken broth and use a wooden spoon or spatula to scrape the browned bits from the bottom of the skillet. Those browned pieces add extra flavor to the sauce.

Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 2 minutes.

Add the fresh spinach and stir until it begins to wilt. This should only take about a minute.

Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese. Continue stirring until the cheese melts into the sauce and the mixture becomes smooth and creamy.

4. Add the Spaghetti Squash

Add the roasted spaghetti squash strands directly to the skillet with the creamy Parmesan sauce.

Use tongs to gently toss the squash until it is evenly coated. Give the squash a minute or two in the skillet so the strands can absorb some of the sauce.

If the sauce seems thicker than you’d like, add a small splash of chicken broth to loosen it.

Nestle the cooked turkey meatballs into the skillet and gently toss or spoon some of the sauce over them. Let everything warm together for another minute or two.

Finish the dish with fresh basil, additional Parmesan cheese, and toasted pine nuts if desired.

Tips for the Best Spaghetti Squash

The size of the spaghetti squash will determine how long it needs to roast. A smaller squash may be ready closer to 35 minutes, while a large four-pound squash can take closer to 45 minutes.

For longer spaghetti squash strands, cut the squash crosswise instead of lengthwise. However, halving it lengthwise makes it easier to season and roast, and it works well for this recipe.

Avoid overcooking the squash. If it becomes too soft, the strands can turn mushy instead of maintaining the texture of spaghetti.

Allow the squash to cool just enough to handle before scraping it with a fork. Starting around the edges and working toward the center will help separate the strands.

Tips for Tender Turkey Meatballs

Ricotta is the key ingredient for keeping these turkey meatballs tender. Whole-milk ricotta adds moisture and richness to the lean ground turkey.

Mix the ingredients gently and stop as soon as everything is evenly incorporated. Overmixing ground turkey can result in firmer meatballs.

Searing the meatballs before baking gives them browned edges and adds flavor to the skillet. The browned bits left behind also become part of the sauce when the chicken broth is added.

Always check the center of the meatballs with an instant-read thermometer. Ground turkey should reach 165°F for food safety.

Recipe Variations

You can make a few simple changes based on what you have available.

For a little more heat, increase the crushed red pepper flakes in the meatballs or add a pinch to the sauce.

If you prefer a lighter sauce, substitute half-and-half for the heavy cream, keeping in mind that the sauce will be less rich and may not thicken quite as much.

For a different flavor, try adding sliced mushrooms along with the sun-dried tomatoes. They pair particularly well with garlic, Parmesan, and spinach.

You can also substitute ground chicken for the turkey. The ricotta and breadcrumbs will still help keep the meatballs tender.

For a nut-free version, simply leave off the pine nuts. The finished dish is still flavorful without them.

What to Serve with Spaghetti Squash and Turkey Meatballs

This dish works well as a complete meal because it includes protein, vegetables, and a creamy sauce all in one skillet. If you’d like to serve something alongside it, a simple green salad or roasted vegetables would pair nicely.

Crusty bread is also a good choice for soaking up any remaining garlic Parmesan sauce.

For a dinner party or family-style meal, transfer the spaghetti squash and meatballs to a large serving dish and finish with plenty of fresh basil and Parmesan.

How to Store Leftovers

Store leftover spaghetti squash and turkey meatballs in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat individual portions in the microwave or gently warm them in a skillet over medium-low heat. If the sauce has thickened in the refrigerator, add a small splash of chicken broth or cream while reheating.

The meatballs can also be prepared ahead of time and stored separately from the sauce and spaghetti squash. This makes the recipe easier to assemble when you’re ready to serve dinner.

Frequently Asked Questions

Can I use frozen spinach?

Yes. Thaw the spinach first and squeeze out as much excess moisture as possible before adding it to the sauce.

Can I make the turkey meatballs ahead of time?

Yes. The meatballs can be mixed and shaped ahead of time and refrigerated until you’re ready to cook them. Keep them covered and refrigerated until cooking.

Can I use coconut milk instead of heavy cream?

Yes. Full-fat canned coconut milk can be substituted for the heavy cream. It will give the sauce a slightly different flavor but still creates a creamy consistency.

How do I know when spaghetti squash is done?

The squash is ready when a fork easily pierces the flesh and the inside separates into strands when scraped with a fork.

Can I freeze this recipe?

The cooked turkey meatballs freeze well on their own. The creamy spaghetti squash is best enjoyed fresh because the texture of the squash and cream sauce can change after freezing and thawing.