Spaghetti Squash, Meatballs, and Basil Pesto

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Squash

  • 1 large spaghetti squash
  • sea salt
  • 1 tsp coconut oil

Preheat oven to 400°F. Line baking sheet with parchment paper. Slice squash lengthwise and remove seeds with spoon. Rub inside of squash with coconut oil and sprinkle with sea salt. Place cut side down on baking sheet. Roast for 30 minutes until tender and easily pierced with a fork. Let cool slightly. Using a fork, scrape squash and noodles from skin and cover with foil to keep warm.

Meatballs

  • 1 cup fresh basil, packed
  • 1 tsp dried basil
  • 1.5 tsp sea salt
  • 3 Tbsp juice of one lemon
  • 0.5 cup onion, minced
  • 1.5 Pound ground turkey

Meanwhile, while squash is roasting, combine meatball ingredients using your hands. Line a second baking sheet with parchment paper. Using a small cookie scoop or a teaspoon, form mixture into small balls. Reduce oven heat to 350°F. Cook for approximately 20-25 minutes until meatballs are cooked through.

Pesto

  • 1 tsp sea salt
  • 3 Tbsp juice of one lemon
  • 2 cloves garlic
  • 0.25 cup pumpkin seed
  • 2 Tbsp olive oil

While meatballs are cooking, prepare pesto in a food processor. Combine basil, pumpkin seeds, garlic, lemon juice and salt. Drizzle in olive oil. Process to a chunky, yet blended consistency. Combine with squash and top with meatballs.