*Serve with Spaghetti Squash
Ingredients
- 2 small or 1 large spaghetti squash, cooked (page 193)
- 1 TBSP butter
- 1/2 cup onion, finely diced
- 1 14 oz can artichoke hearts, diced
-
1 1⁄2 pounds ground turkey
- 5 TBSP fresh basil chopped (or 3 tbsp, dried)
-
1 tsp dried parsley
- 2 TBSP almond flour
- 2 cups marinara sauce (store bought or homemade page 174)
- 4 cups spinach, chopped
Directions
1. Preheat oven to 400° F.
2. Cook spaghetti squash according to instructions (on p. 193) if you haven’t already done so.
3. Heat a large skillet over medium heat. Add butter, onions, and artichokes.
4. Cook 5 minutes or until onions are translucent. Remove from heat and cool.
5. In a large bowl, thoroughly mix ground turkey, onion, artichoke mixture, basil, parsley, and almond flour.
6. Roll into meatballs 1" in diameter.
7. Place onto a baking sheet lined with parchment paper. Bake 15 minutes or until cooked through.
8. Heat marinara in a saucepan.
9. Add chopped spinach and simmer a couple minutes.
10. Place cooked spaghetti squash on individual plates. Add meatballs and top with sauce.
Serves 4
