Spaghetti Squash is rapidly becoming my go to lunch for the week. This time I prepared it with veggies and homemade turkey meatballs.Prep: Roasted squash (cut in half) for 25 minutes at 400 degrees. Rubbed brown sugar/salt on the cut side first. Roast cut side down, cool on rack for 10 minutes. Then scoop out the seeds and shred the squash with a fork to get the spaghetti.
To this I added sauteed kale and mushrooms and a half cup of parmesan cheese - instant weekday lunch!
To go with this, I made meatballs with a combo of ground turkey and ground sweet italian pork sausage. I used a meatloaf recipe and then baked it in mini muffin tins. Here was the end result:
YUM!
