Isn’t spaghetti squash fascinating? It’s so fabulous that we have this vegetable that truly looks and feels like angel hair pasta! For us it is serving as both a distraction from the fact that we aren’t eating carbs right now and as a reminder of how awesome vegetables really are!
We love vegetables and we eat them a lot, but I often find that we end up in a vegetable rut, eating the same vegetables over and over again for extended periods of time. I don’t know if it happens because it becomes part of my grocery shopping routine or I just get stuck on one recipe, but I definitely notice it happening over and over again. With the Whole30 our meals are limited to mainly meat and vegetables. I was joking the other day that, though I have been finding myself at a grocery store nearly every day since we started the Whole30, my trips are quick. I hit the produce section and the meat section and I’m out of there! Needing to eat lots and lots of vegetables makes it nearly impossible not to buy lots of different kinds at once forcing a lot of variety which really makes preparing and eating loads of veggies much more doable and dare I say exciting.
Spaghetti Squash, though we love it, seems to usually be one of those vegetables that gets skipped over. Maybe it is the long cook time or just the fact that is is a meal in and of itself. But it really should be at the top of my list!
This recipe is both delicious and Whole30 approved! To start, cut the spaghetti squash in half the long way, scoop out the seeds, coat with coconut oil and sprinkle with sea salt and pepper. Roast the squash in the oven at 400°F for about 50 minutes until soft. Once it is roasted, allow it to cool a bit. Once it is cool enough to handle, use a fork to shred the squash into “spaghetti”.
Meanwhile, mix together your meatballs! Combine ground turkey meat, ginger, coriander, cumin and seas salt, mix in 2 eggs. Add 1/2 cup unsweetened shredded coconut. The coconut plays the role of breadcrumbs in more traditional meatballs by helping to hold everything together. Finally, mix in green onions.
Heat a cast iron skillet over medium heat (you can find the skillet pictured above here). Melt coconut oil to coat bottom of skillet. Scoop meatballs into pan using an ice cream scoop. Brown meatballs on all sides, about a minute on each side. Put skillet in the oven to bake at 350°F for 8-10 minutes until cooked through.
While meatballs are cooking, combine ghee, avocado, lemon juice, roasted garlic, sea salt and pepper in an immersion blender. Blend on high until smooth. Mix 1/2 of sauce into spaghetti squash. Top squash with meatballs and drizzle remaining sauce over top. You can scoop out the squash and serve the dish on a plate or skip the plate and eat it right out of the squash!Print
- 1 spaghetti squash
- 2 tbsp coconut oil
- sea salt and black pepper to taste
- 2 pounds ground turkey meat
- 2 eggs
- 1/2 tbsp minced ginger
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/2 cup unsweetened coconut
- 3/4 cup green onion, chopped
- 2 tbsp ghee
- 1/2 avocado
- 1 tbsp lemon juice
- 2 cloves roasted garlic
- sea salt and black pepper to taste
- Pre-heat oven to 400° F
- Cut squash in half lengthwise
- Scoop out the seeds
- Rub with coconut oil
- Season with sea salt and pepper
- Bake for 50 minutes until squash is soft
- Remove from oven and cool
- Using a fork, shred squash into “spaghetti”
- Pre-heat oven to 350°F
- In a large bowl, mix together all ingredients
- Heat a cast iron skillet over medium heat
- Add coconut oil to skillet, melt
- Using an ice cream scoop, scoop meatballs into skillet
- Brown each meatball on all sides
- Put skillet in oven and bake for 8-10 minutes until cooked through
- Combine all ingredients in an immersion or standing blender
- Blend on high until smooth
- Add half the sauce to the spaghetti squash
- Top spaghetti squash with meatballs
- Drizzle remaining sauce over meatballs and squash