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Spaghetti Squash with Ginger Coconut Turkey Meatballs

  • Author: Sprinkles and Sea Salt


Whole30 Spaghetti Squash with Turkey Meatballs are a delicious and satisfying Whole30 approved dinner idea. 




  • 1 spaghetti squash
  • 2 tbsp coconut oil
  • sea salt and black pepper to taste


  • 2 pounds ground turkey meat
  • 2 eggs
  • 1/2 tbsp minced ginger
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 cup unsweetened coconut
  • 3/4 cup green onion, chopped


  • 2 tbsp ghee
  • 1/2 avocado
  • 1 tbsp lemon juice
  • 2 cloves roasted garlic
  • sea salt and black pepper to taste



  1. Pre-heat oven to 400° F
  2. Cut squash in half lengthwise
  3. Scoop out the seeds
  4. Rub with coconut oil
  5. Season with sea salt and pepper
  6. Bake for 50 minutes until squash is soft
  7. Remove from oven and cool
  8. Using a fork, shred squash into “spaghetti”


  1. Pre-heat oven to 350°F
  2. In a large bowl, mix together all ingredients
  3. Heat a cast iron skillet over medium heat
  4. Add coconut oil to skillet, melt
  5. Using an ice cream scoop, scoop meatballs into skillet
  6. Brown each meatball on all sides
  7. Put skillet in oven and bake for 8-10 minutes until cooked through


  1. Combine all ingredients in an immersion or standing blender
  2. Blend on high until smooth
  3. Add half the sauce to the spaghetti squash
  4. Top spaghetti squash with meatballs
  5. Drizzle remaining sauce over meatballs and squash
  6. Enjoy!