1 Small Organic Spaghetti Squash (about 1½ - 1¾ pounds)
½ Ground lean turkey
2 Cloves of Garlic finely chopped
2 Tablespoons of grated Parmesan cheese
½ Cup of pureed organic broccoli
1 Egg white
1-2 Cups of organic tomato sauce or your favorite pasta sauce
1 Cup of ricotta cheese
1 Cup of shredded mozzarella
Extra Virgin Pure Coconut Oil
Directions
Pre-heat oven to 350°. Wash spaghetti squash and slice in half. Scoop out the seeds then lightly coat the edges with coconut oil. Place flat side down on a cookie sheet lined with parchment paper. Roast in oven for 20-25 minutes.
While squash is roasting, in a medium bowl mix ground turkey, garlic, parmesan cheese, pureed broccoli and egg white. Form small meat balls and fry in a skillet over medium heat until golden brown.
Light coat 9 inch pie plate with coconut oil. Cover bottom of pie plate with desired about of tomato sauce then add a layer ricotta cheese over top.
When the spaghetti squash has cooled enough to handle, squeeze out any juice then scrape out inside using a fork. Layer squash over ricotta cheese. Place meatballs on top, drizzle tomato sauce then shredded cheese over dish
Place pie plate on cookie sheet and bake for 15 minutes or until the cheese is melted.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=5252