Step 1.
Spaghetti Squash
Preheat oven to 400 degrees. Cut lengthwise and drizzle olive oil and salt/pepper on the squash side. Bake in the oven (squash side down) for 30-40 mins. This timing may change based on the size of your squash.
Once your squash is done, take a fork and gently start scraping the squash, it will come out looking like spaghetti.
Step 2.
Kale/Spinach Pesto
Ingredients
1 cup kale
1 cup spinach
1/2 teaspoon nutritional yeast
2/3 cup parmesan cheese
1/3 cup sunflower seeds
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
Directions
Combine all ingredients into a food processor and blend until desired texture.
Step 3.
Turkey Meatballs
Ingredients
360 grams of ground turkey
1/4 onion, chopped
1 garlic clove, chopped
1/3 cup parmesan cheese, shredded
A few stems/leaves of parsley, chopped
Salt and pepper
Directions
Mix all ingredients in a bowl and make 10-12 meatballs.
Bake in the oven at 375 for 15-20 mins or until golden. Then place the meatballs in a frying pan, lightly covered in olive oil for about 2-3 minutes per side until crisp.
Remove from the frying pan and set aside. In the same frying pan, on medium heat, add in your spaghetti squash and pesto. Toss and cook until warmed. Divide the pesto spaghetti squash between plates, add turkey meatballs, and top with shredded parmesan cheese.
Enjoy!