Spaghetti Squash & Meatballs with Blackberry Hill Cocktail Recipe

When you’re on a low carb diet you miss a lot of things. A big one for a lot of people is pasta, so try out our take on the classic Spaghetti & Meatballs. The spaghetti squash isn’t pasta spaghetti, to be sure, but it has a depth of flavor and freshness that can’t be beat.

Finish it off with another signature cocktail, the Blackberry Hill made with hint blackberry water, for a refreshing fruit flavor with a rum punch!

Spaghetti Squash with Meatballs


  • 1 small spaghetti squash
  • 2 lbs lean ground turkey
  • 1 med tomato
  • 1 can tomato sauce
  • parmesan cheese
  • Fresh basil
  • 1 lemon
  • Italian herbs / fennel
  • Salt & Pepper
  • EVOO (extra virgin olive oil)


  1. Preheat oven to 400°
  2. Cut spaghetti squash down the middle, drizzle EVOO and salt & pepper to taste
  3. Place cut side down on parchment paper covered cookie sheet and bake for 35 minutes at 400°
  4. Make the meatballs: combine ground turkey, salt & pepper, italian seasonings, EVOO in a bowl. Form meatballs and place on a cookie sheet. Bake for 20 minutes at 400°
  5. With a spoon, remove the seeds from the center of the cooked spaghetti squash and discard. Switch to a fork and pull out all to good spaghetti squash and put in a bowl.
  6. Add EVOO, salt & pepper, chopped fresh basil, and stir. Set aside.
  7. Make the sauce: Dice medium tomato, place in saucepan with basil, italian seasoning, fennel, salt and pepper, 1 can of tomato sauce and EVOO
  8. Cook tomato sauce for 20 minutes. Place cooked meatballs in sauce and let simmer.
  9. Pour sauce and meatballs over shredded spaghetti squash. Top with parmesan cheese and lemon zest.

    Blackberry Hill


    • 1 bottle Blackberry Hint water
    • 1 oz Bacardi Rum
    • Grape juice
    • Lime juice
    • Orange wedge


    1. Add ice, Blackberry Hint Water, Bacardi Rum, Grape Juice and Lime Juice
    2. Shake vigorously
    3. Pour and garnish with orange wedge