Food For The Soul Recipe: “Spaghetti Squash,Meatballs,and Basil Pesto”

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cooking 13

INGREDIENTS

Squash:
1 large spaghetti squash
1 teaspoon coconut oil
Sea salt

Meatballs:
1½ lbs ground turkey
½ cup onion, minced
3 cloves garlic, minced
Juice of 1 lemon
1½ teaspoon sea salt
1 teaspoon dried basil

Pesto:
1 cup fresh basil, packed
¼ cup pumpkin seeds
2 cloves garlic
Juice of 1 lemon
1 teaspoon sea salt
2 tablespoons olive oil

DIRECTIONS

Squash:

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“noodles†from skin and cover with foil to keep warm.

Turkey Meatballs:

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:

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.

article courtesy of KitchenDaily.com

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