½cupparmesan cheese,grated (plus more for topping)
¼cupItalian parsley,chopped
½teaspoonsea salt
½teaspoonground black pepper
½teaspoongarlic powder
2eggs
For the Spaghetti Squash Noodles:
2large spaghetti squash
2tablespoonolive oil
1teaspoonsea salt
½teaspoonblack pepper
For the Quick Marinara Sauce:
¼cupolive oil
4clovesgarlic,minced
3tablespoontomato paste
128-ounce cancrushed tomatoes
½teaspoonsea salt
¼teaspoonground black pepper
4fresh basil leaves,chopped (plus more for topping)
Instructions
For the Turkey Meatballs:
To make the meatballs, preheat your oven to 425 degrees F and line a rimmed baking sheet with parchment paper, then set aside.
In a large mixing bowl, combine the ground turkey, almond meal, chopped Italian parsley, grated parmesan, sea salt, pepper, garlic powder, and eggs, and mix very well.
Using your hands, form the mixture into 2-inch meatballs.
Place the meatballs into the baking sheet, separating them a by 1 inch so they can evenly bake.
Bake for 15-20 minutes, until almost cooked through, and then turn the oven to broil for 3-5 minutes to create a crispy, golden-brown top.
For the Spaghetti Squash Noodles:
Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment paper or aluminum foil.
Carefully slice the squash in half through the stem. Using a spoon, scrape out the seeds and discard.
Lightly drizzle the olive oil over the flesh (cut-side) of the spaghetti squash. Then, lightly sprinkle the salt and pepper until evenly coated.
Flip the squash over to be cut-side down on the baking sheet.
Place on the oven and roast until a fork can easily pierce through the skin and flesh, approximately 45 min - 1 hour.
When the squash is cool enough to handle, gently scrape the flesh with a fork to remove it in long strands, and then divide into the bowls.