I’m gonna save the chatter and just get right to the recipe.

This was off-the-charts delish & nutrish. (Totally word stealing from Rachel Ray–GAH!  I love her cuteness!)

You’ll need:

1 spaghetti squash

1 large jar of spaghetti sauce

1.5 pounds of ground turkey

1 small onion diced

1 egg

1 tsp sea salt & pepper

2 garlic cloves (or more if you are a major garlic fan–I sure am!)

1/4 c grated parmesan cheese

1/4 c whole wheat breadcrumbs

Preheat oven to 400 degrees, cut the spaghetti squash lengthwise and gut out the seeds, etc.  Spread coconut oil or olive oil on the squash and add a touch of salt and pepper.  Place it flesh side down on the sheet pan and cook for about 40 minutes.  I always check it around 35 to see if it’s done.  You’ll know it’s done when you can grab a spaghetti-like fork full with ease when you scrape off the top.  It shouldn’t be crunchy.  If you give it a taste test and it’s crunchy…cook it about 5 more minutes.

For the meat sauce you will chop up the entire onion and sauté those until they are translucent.  Then add half pound of the turkey meat (you can omit the meat all together and just use the sauce but my hubby likes it with a touch of meat sauce.).  Then add the jar of spaghetti sauce and let it simmer.

You will create your meat balls.  Simply add the garlic, parsley, egg, breadcrumbs, and cheese into a separate bowl with the other pound of turkey.  Once you finish mixing everything together, it’s time to make your me-tah-balls (pronounced with an italian accent with the hand gestures to real own it.).

Note: When making the meatballs, roll them into the size of a ping pong ball, any bigger it might not hold together as well once you place in the pot of sauce.

Now that you’ve got your meatballs all done, you’ll simply place them into the pot of meat sauce and let them simmer on low-to-medium for about 20 minutes.

By the time your meatballs finishing cooking, your spaghetti squash should be finishing up.

Dinner is served.

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In HIM and Health,

Christy Marshall

‘share’ it on your social media so you can pull it up when you’re ready to try it.

Christy Marshall

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