RecipeTurkey-Avocado Meatballs with Spaghetti Squash and Chimichurri

Nutrition Facts
Amount per Serving
  • Calories: 360
  • Protein: 18 g
  • Total Fat: 23 g
    • Unsaturated Fat: 20 g
    • Saturated Fat: 3 g
  • Cholesterol: 40 mg
  • Total Carbohydrate: 29 g
  • Dietary Fiber: 8 g
  • Total Sugar: 8 g
    • Natural Sugar: 8 g
    • Added Sugar: 0 g
  • Sodium: 700 mg

This recipe from Kate Miller of Los Angeles, is a winner—literally. It scored Kate a trip for two to Napa Valley (yep, it’s that good)! This healthy and outside-the-box rendition of pasta with meatballs features loads of wholesome ingredients, like avocado and spaghetti squash. Plus, the cilantro-lime chimichurri adds a ton of flavor. Don’t be put off by the three parts—they all come together quickly and easily. Pair this mouthwatering dish with a glass of crisp, white wine and enjoy!

  • Prep time
  • Total Time
This recipe makes 36 meatballs


  • 1 spaghetti squash
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon Kosher salt


  • 2 teaspoons ground cumin
  • ½ teaspoon chili powder
  • Extra virgin olive oil
  • 1 yellow onion, diced
  • 10 cloves garlic, peeled and diced
  • 1¼ pounds lean ground turkey
  • 3 avocados, diced
  • 2½ ounces crumbled cotija or feta cheese
  • 1 teaspoon freshly ground black
  • 2 teaspoons Kosher salt


  • 2 bunches fresh cilantro
  • 6 cloves garlic, peeled and roughly chopped
  • 1 lime, zested and juiced
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ¾ cup extra virgin olive oil

For the spaghetti squash:

Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Season with salt and pepper, and mist with olive oil spray.

Place on a baking sheet cut-side down and bake 40 to 45 minutes, until fork tender.

For the turkey-avocado meatballs:

In a pan, toast ground cumin and chili powder 1 to 2 minutes. Set aside in a large mixing bowl.

Wipe out the pan, add a drizzle of olive oil along with the onion and garlic and sauté for about 3 minutes. Add to the bowl with the spices.

Add the ground turkey, avocados, cheese, pepper and salt to the bowl and mix thoroughly to combine. Roll into 2-ounce meatballs and place in baking dish.

Place in oven and bake for 18 minutes or until internal temperature reaches 165°F.

For the cilantro-lime chimichurri:

In a small pan, toast red pepper flakes for about 1 minute.

Combine all ingredients except for extra virgin olive oil in high-powered blender or food processor and blend. Slowly add extra virgin olive oil until blended smoothly.

To serve:

Place about ¾ cup spaghetti squash in a bowl. Place 3 to 4 meatballs on top. Drizzle cilantro-lime chimichurri over and finish off with additional crumbled cotija or feta cheese (optional).

Nutrition provided for 4 meatballs, 2 cups spaghetti squash, and 1 tablespoon cilantro-lime chimichurri.

Want more meatballs? Try these tasty recipes: Savory Chicken Meatballs with Roasted Grapes, Chicken Parm Meatballs and Pumpkin Spinach Meatballs!

Nutrition analysis courtesy of Genesis® R&D