Healthy Spaghetti and Meatballs
Another PCT original! This is my take on Spaghetti and meatballs.
You can use ground turkey, grass fed beef, or any other vegan recipes you like. I prefer ground turkey.
Squash
- 1 Speghetti Squash
- 1 tbs Olive Oil
- Sprinkle Salt, Pepper, Garlic
Meatballs
- 1 lb ground turkey
- 1 egg
- 1/2 cup breadcrumbs
- Sprinkle Salt, Pepper, Garlic Powder
Sauce
- 4-6 tomatoes
- 1/2 onion
- 1/2 green pepper
- 1/2 can black olives
- 4-6 Mushrooms, sliced
- sprinkles salt, pepper, garlic powder, and italian seasoning
Squash
Cut squash long ways, scoop out the seeds, drizzle olive oil over both halves, sprinkle with salt, pepper, garlic, and italian seasoning.
Cook squash at 400 degrees for about 30-45 minutes depending on the size of squash. Once it starts to brown it is done. Remove from the oven and set aside.
When ready take a fork and and remove squash from skin. You will notice when you pull it away it resembles spaghetti noodles. Repeat with other half and season to taste.
Meatballs
Mix together ground turkey, egg, bread crumbs, salt, pepper, garlic.
Roll into balls and place on tray. Bake at 350 for 15-20 minutes or until they start to turn brown, depending on size.
Sauce
Boil tomatoes, until skin peels. Peel off skin and cut tomatoes. Crush and mix together.
Saute onions and green peppers for about 5 minutes and then add mushrooms cook for a few minutes and then add the black olives.
Once done add to sauce and stir together. Season and contiously stir. Set on low heat. Bring to boil.
Plating
Put the “noodles” on bottom, then the meat balls, and top with the sauce, sprinkle with parmesan cheese