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Turkey-Avocado Meatballs with Spaghetti Squash

Sweet Potato Tacos + Turkey Burgers on Portobello Buns + Turkey Avocado Meatballs with Spaghetti Squash
Sweet Potato Tacos + Turkey Burgers on Portobello Buns + Turkey Avocado Meatballs with Spaghetti SquashNathan Congleton / TODAY
36 meatballs

Chef notes

This healthy and outside-the-box rendition of pasta with meatballs features loads of wholesome ingredients, like avocado and spaghetti squash, and the cilantro-lime chimichurri adds a ton of flavor. This mouthwatering dish pairs perfectly with a glass of crisp, white wine.


Spaghetti squash
  • 1 spaghetti squash
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon Kosher salt
Turkey-avocado meatballs
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • Extra virgin olive oil
  • 1 yellow onion, diced
  • 10 cloves garlic, peeled and diced
  • pounds lean ground turkey
  • 3 avocados, diced
  • ounces crumbled cotija or feta cheese, plus more to serve
  • 1 teaspoon freshly ground black
  • 2 teaspoons Kosher salt
Cilantro-lime chimichurri
  • 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
  • 3/4 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 40-45 minutes, until fork tender.

For the turkey-avocado meatballs:


In a pan, toast ground cumin and chili powder 1-2 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:


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 3/4 cup spaghetti squash in a bowl. Place 3-4 meatballs on top. Drizzle cilantro-lime chimichurri over and finish off with additional crumbled cotija cheese.