Spaghetti Squash & Turkey Meatballs
1 large spaghetti squash
1 jar of your favorite organic tomato sauce
1 pound of lean hormone antibiotic-free ground turkey meat
Italian seasonings of choice (Oregano, Parsley, Basil)
Braggs Liquid Aminos (optional)
Grass-fed butter- Kerrygold (optional)
Red pepper flakes
Cut the spaghetti squash in half lengthwise and place face down in a large baking dish with a tiny bit of water.
Bake at 350 degrees until soft. About 30 minutes depending on how big your squash is.
Meanwhile, add ground turkey to a large bowl and add your favorite seasonings (I like garlic and onion powder, Italian herbs, sea salt and a dash of Bragg’s liquid aminos. Roll into small balls.
Spray a pan with EVOO, heat to medium-high, and add meatballs. Turn every few minutes till browned. Add spaghetti sauce and allow to simmer about 5 more minutes.
Once the squash is cooked, carefully remove the center seeds and scrape the rest of the squash out with a fork using long strokes (to make spaghetti!) and transfer to a bowl. Add a dollop of butter and sea salt to taste.
Transfer your serving of squash onto a plate, add a few meatballs and sauce and top with Parmesan cheese and red pepper flakes.
Serve with a large leafy green salad.