Spaghetti Squash & Meatballs with Pumpkin Seed Pesto
Spaghetti squash is rich in vitamins and minerals. Serve extra pesto over eggs, or whisk with olive oil and vinegar for an easy salad dressing. For the quickest version of this dish, use a store-bought pesto.
- 1 medium spaghetti squash
- 1 teaspoon coconut oil
- Salt, to taste
- 1 pound ground turkey thigh
- 1/3 cup finely minced onion
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 cup loosely packed fresh parsley
- ¾ cup loosely packed fresh basil
- ½ cup raw pumpkin seeds
- 3 tablespoons lemon juice
- 2 cloves garlic, roughly chopped
- ¾ teaspoon salt
- ¼ cup 1 tablespoon olive oil
- Preheat oven to 400°. Carefully slice squash lengthwise, and remove seeds with a spoon. Rub inside of squash with coconut oil and sprinkle with salt.
- Place cut side down on a baking sheet lined with parchment paper. Roast 30–40 minutes, until tender and easily pierced with a fork. Cool until squash can be comfortably handled.
- While squash is roasting, combine meatball ingredients in a medium bowl.
- Line a second baking sheet with parchment paper, and use a small cookie scoop or tablespoon to form mixture into small balls. Place 1 inch apart on baking sheet.
- Place meatballs in oven, and cook about 15 minutes, until firm to touch and cooked through.
- While meatballs are cooking, prepare pesto in a food processor. Process parsley, basil, pumpkin seeds, lemon juice, garlic and salt, scraping down the bowl as needed. Drizzle in oil, and process to a chunky, yet blended consistency.
- Using a fork, scrape squash “noodles” from skin into a medium bowl, and stir in pesto. Top with mini meatballs.