spaghetti squash or Banza Chickpea Spaghetti Noodles
1 large head of broccoli
24oz Raos marinara sauce
meatballs:
- 1 lb ground turkey
- 1 egg
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/4 cup almond meal
- 1 pinch sea salt
MEATBALL TOPPING
- 1/4 cup almond meal
- 2 teaspoons dried parsley
- 1 teaspoon black pepper
DIRECTIONS
Squash:
Heat a pot of water large enough to hold the whole squash.
When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size.
When a fork goes easily into the flesh, the squash is done.
Let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.
*Preheat Oven to 400 degrees for broccoli & meatballs.
Roasted broccoli:
Wash broccoli and dry very thoroughly.
Cut into medium-sized spears and coat well with avocado oil. Spread onto rimmed baking sheet with parchment paper and sprinkle with salt and pepper.
Bake for 10 minutes, flip each piece over, and bake for 10 more minutes.
Meatballs:
Combine all ingredients (without topping) and use your hand to form into 2-1/2 inch diameter balls. Roll the meatballs in the almond meal topping and place them on a cookie sheet. Makes 15 meatballs. Bake 20-25 minutes, until browned and cooked all the way through.
