2 pounds gluten free ground turkey
1 spaghetti squash
2 cups fresh chopped up kale or frozen kale
Tomato Sauce OR Nomato Sauce (great for anti inflammatory diets)
*Nomato sauce is available online
Cook the entire spaghetti squash in the oven at 400 degrees for 20 minutes. Take it out and cut it in half the long way. Place both halves face down in a long casserole dish with some water in it (not alot) so it will steam. Cook in oven uncovered at 350 degrees for 45 minutes. Let cool. Use a folk and take the spaghetti squash out of the shell. Put it in a casserol dish and coat with 2 tbs melted GHEE or grass fed butter. Add garlic powder if desire.
Take the 2 lbs of ground turkey and mix with Italian Seasoning. Make into small meatballs and cook uncoverd for 45 minutes at 350 degrees. Top with tomato or nomato sauce for more flavor while cooking.
Wash and chop up the kale into bite size pieces, cook in frying pan with 2 Tbs olive, coconut or grapeseed oil for 5 minutes
Place spaghetti squash on your plate, top with either tomato or Nomato Sauce, add a few cut up meatballs and then the kale on top ………….Enjoy!
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