1 spaghetti squash, halved widthwise
¼ cup walnuts
1 fresh bunch basil
¼ cup shredded pecorino cheese
½ cup garlic infused olive oil (ex: Trader Joe’s)
Salt and pepper to taste
1 pound ground turkey
¼ cup nutritional yeast
1 tsp oregano
1 tsp parsley
½ cup gluten free all purpose baking flour
1 TB garlic infused olive oil
Preheat oven to 350 degrees. Line baking sheet with foil lightly greased with olive oil. Place spaghetti squash open side down onto the pan. Bake in the oven for 20-30 minutes or until browned on the edges and soft on the inside.
Meanwhile, prepare the meatballs. In a medium bowl, add ground turkey, nutritional yeast, oregano, parsley and salt and pepper with hands, turning the mixture into itself until mixed well. Flour hands to prevent mixture from sticking. Take about a spoonful size amount of the mixture and roll between hands until a ball is formed. If mixture is still too moist/sticky- you can add more gluten free flour, just enough until it forms in the ball and doesn’t stick to hands. Heat 1TB of garlic infused olive oil in a skillet on low-medium heat. Place rolled meatballs into skillet for 5-7 minutes on each side or until browned and completely cooked through. Set aside. When spaghetti squash is finished, remove from oven and let cool. Meanwhile, prepare the pesto. In a blender, combine fresh basil, walnuts, garlic infused olive oil, cheese, salt and pepper to taste. Blend until mixed well. Set aside. When spaghetti squash has cooled, use a fork to scrape out the meat of the squash onto a plate or into a bowl for serving/storing. Pour ¼ cup - ½ cup pesto over the spaghetti squash and add meatballs. Serve and enjoy!