Serving Size: 3- 4 (7 meatballs)

Ingredients

1 spaghetti Squash (small to medium size preferred)

1 white onion, finely diced

1 green bell pepper, finely diced

1 lb. ground turkey

3 teaspoons garlic, minced

½ tablespoon SKW Garlic Infused EVOO

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped

½ tablespoon fresh parsley, chipped

½ cup Italian seasoned bread crumbs

1 jar (24 oz.) tomato sauce (I prefer Prego, when not home made)

Sea salt

Freshly cracked black pepper

Shaved parmesan, optional

To prepare the spaghetti squash:

1. With the tip of the knife, trace an outline lengthwise along the squash where you will slice. Carefully poke holes along the outline, then microwave for about 5- 6 minutes. Allow a couple minutes of cooling time before you remove from the microwave.

2. Preheat oven to 400°

3. Slice the squash in half lengthwise along the outline you previously created. Once the squash is split open, remove all seeds from the inside.

4. Drizzle with garlic infused extra virgin olive oil and season liberally with sea salt & freshly cracked black pepper.

5. Place the squash on a baking sheet cut side down, and cook for 25 minutes or until the flesh is tender and easy to shred (note: Allow longer cook times for larger spaghetti squash.)

6. Once cooking is complete, use a fork to shred the inside of the squash, pull out and set aside for serving.

To prepare meatballs:

1. In a mixing bowl, add in ground turkey, EVOO, oregano, basil, parsley and bread crumbs.

2. Gently combine the ingredients together, then form meatballs - should make about 6 -7 medium meatballs.

3. In a heated skillet, cast iron preferred, pour in EVOO - use enough to coat the bottom of the pan.

4. Place meatballs into the pan. Cook on medium low heat for about 15, flipping the meat balls making sure to brown all sides - remove from pan and set aside.

5. In the same pan, add in onion and green pepper. Cook on medium heat for about 4 minutes or until the onions are translucent - Half way through, stir in remaining garlic.

6. Pour in tomato sauce and cook on medium low heat, stirring continuously for 5 minutes.

7. Add meatballs back into the pan and smother completely with tomato sauce. Cover and simmer on low heat for an additional 5 minutes.

8. Serve meatballs and sauce over a bed of spaghetti spaghetti squash. If you’re feeling fancy, garnish with shaved parmesan and remaining parsley.

9. Enjoy!
   
   

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