Spaghetti Squash, Meatballs, and Basil Pesto

By Genevieve Gladysz



1 large spaghetti squash1 tsp coconut oil sea salt


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.



1 ½ lb ground turkey
½ cup onion, minced
3 Tbsp juice of one lemon
1 ½ tsp sea salt
1 tsp dried basil
1 cup fresh basil, packed


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.



¼ cup pumpkin seed
2 cloves garlic
3 Tbsp juice of one lemon
1 tsp sea salt
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.

Tags: Dinner, Squash, Turkey

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