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Spaghetti Squash
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Half your squash lengthwise and scoop out the seeds. Pour the water in a roasting pan and place the squash face down in the pan. Roast at 400 degrees F. for about 35-45 minutes, until tender and a knife can be inserted easily through the flesh of squash. Once done, set aside to cool in pan. Once cool, use a fork to scoop out spaghetti like squash in place in a large bowl.
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Turkey Meatballs
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While the squash is cooking, start preparing the turkey meatballs. In a large bowl, add 1/4 cup parsley, 1/2 teaspoon italian seasoning, onion powder, red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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Make 2 tablespoon sized meatballs. You should get about 12 meatballs. Heat the coconut oil in a large skillet and cook the meatballs on medium low until completely cooked and browned, about 20 minutes. Turn off heat and set aside.
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Tomato Sauce
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In medium sized stock pot, add one tablespoon extra virgin olive oil and garlic and cook for about one minute on medium low heat. Add the crushed tomato sauce, 1/2 teaspoon italian seasoning and salt. Let flavors cook and meld together for about 10 minutes. Add meatballs to the sauce.
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Toss some (1-2 tablespoons) ghee or extra virgin olive oil into the spaghetti squash and combine. Portion the spaghetti squash on to serving plates, add some of the meatballs and sauce mixture and enjoy!