Spaghetti & Meatballs

Ingredients for Spaghetti Squash and Meatballs

• 1 Medium Spaghetti Squash
• Salt, Garlic Powder

Ingredients for Meatballs (I make 16)

• 93/7 Ground Turkey • 1lb
• Red Pepper Flakes • 1 Tsp
• Onion Powder • 1 Tsp
• Garlic Powder • 1 Tsp
• Salt • .5 Tsp
• Ground Pepper • .5 Tsp

Ingredients for Sauce

• Marinara • 456 g

1. Preheat your oven to 400 degrees F. Now take your spaghetti squash and cut off each end aka the top and the bottom. Please be careful doing this! Take your time! Then slice your spaghetti squash in half long ways. Then take a big spoon and scoop out all the seeds in the middle of the spaghetti squash.
2. Now take an oven safe pan with edges because you will be filling it with a small layer of water, and you don’t want it spilling out. You also want it big enough to hold both halves of the spaghetti squash face down. Fill the bottom of the pan with about 1 inch of water. Then evenly sprinkle sea salt and garlic powder into the water. Lay your spaghetti squash halves facedown and add to oven for 30 minutes.
3. While the spaghetti squash is cooking, it is time to make up the meatballs. Add to a bowl your ground beef, add all ingredients. Mix and then form into 16 even sized meatballs.
4. Preheat a pan on a 7/10 heat and then add your meatballs to the pan. Brown up the outside of the meatballs. Once browned and cooked, add a bit of marinara to the meatballs and turn off heat.
5. Once the spaghetti squash is done, use your fork to scrape out the spaghetti.