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Tuscan Garlic Parmesan Spaghetti Squash & Ricotta Turkey Meatballs

Tuscan Garlic Parmesan Spaghetti Squash & Ricotta Turkey Meatballs combines roasted spaghetti squash with tender, flavorful turkey meatballs made with ricotta, Parmesan, fresh herbs, and garlic. Everything is tossed in a creamy Tuscan-inspired sauce with sun-dried tomatoes, spinach, garlic, and Parmesan, then finished with fresh basil and optional toasted pine nuts.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Spaghetti Squash
  • 1 large spaghetti squash halved lengthwise & seeded
  • 1½ tbsp olive oil or oil from the sun-dried tomato jar
  • ½ tsp kosher salt & ¼ tsp black pepper
For the Ricotta Turkey Meatballs
  • 1 lb ground turkey 93/7
  • 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 tbsp fresh basil finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp crushed red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper
For the Tuscan Garlic Cream Sauce & Mix-Ins
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • ⅓ cup sun-dried tomatoes drained & sliced
  • ½ cup chicken broth
  • ½ cup heavy cream or full-fat canned coconut milk
  • 3 cups fresh baby spinach
  • ⅔ cup freshly grated Parmesan cheese
  • ¼ cup fresh basil thinly sliced, for garnish
  • pine nuts toasted (optional, for serving)

Equipment

  • Large baking sheet
  • Parchment paper
  • Sharp knife & cutting board
  • Large mixing bowl
  • Measuring cups & spoons
  • Large skillet
  • Wooden spoon or spatula
  • Tongs

Method
 

Roast the Spaghetti Squash
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Rub the cut sides of the squash with oil, salt, and pepper. Place face-down and roast for 35–45 minutes until tender.
  3. Once cool enough to handle, scrape into long strands with a fork.
Form & Sear the Meatballs
  1. In a bowl, combine ground turkey, ricotta, panko, egg, Parmesan, garlic, fresh basil, parsley, Italian seasoning, onion powder, red pepper flakes, salt, and pepper. Mix gently until just combined.
  2. Roll into 12–14 meatballs.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear meatballs for 3–4 minutes per side until browned on the outside, then transfer to a baking sheet and bake at 400°F for 10 minutes to finish cooking through (internal temp 165°F).
Build the Tuscan Sauce & Assemble
  1. In the same skillet over medium heat, melt the butter. Add minced garlic and sun-dried tomatoes; sauté for 1–2 minutes until fragrant.
  2. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the meatballs.
  3. Stir in the heavy cream and bring to a gentle simmer for 2 minutes.
  4. Toss in the fresh baby spinach and stir for 1 minute until just wilted.
  5. Reduce heat to low, stir in the Parmesan cheese until smooth, then add the spaghetti squash strands. Toss gently with tongs so the strands absorb the sauce.
  6. Fold the cooked meatballs into the pan to warm through. Serve topped with fresh basil, extra Parmesan, and toasted pine nuts.