Turkey Meatballs with Arugula, Spaghetti Squash and Pesto
2 c cooked spaghetti squash (about 1/2 large squash)
1/2 lb ground turkey
1 garlic clove, minced
2 T onion, minced
1 T olive oil
dash ground mustard
dash dried/fresh basil
dash sea salt/fresh cracked pepper
a couple handfuls arugula, roughly torn
2-4 T pesto, to taste (jarred or fresh)
- Half squash and scoop out seeds. Then, cook squash by preferred method. Bake at 350, covered and with a little water in the pan, for about an hour OR place in a microwave safe dish with a little water, cover, and microwave for 8-15 minutes, depending on the thickness of your squash. Spaghetti squash is done when you can easily separate the strands of squash with a fork.
- In a medium bowl, combine turkey, onion, garlic, salt, pepper, basil, and mustard until well mixed. Grab little chunks of meat and roll into balls about 1 1/2 inch in diameter.
- Heat a skillet over medium heat and coat with a little oil. Place meatballs in skillet and brown, stirring occassionally. Cover skillet and let meatballs cook for 5-10 minutes, stirring occassionally, until they are no longer pink the middle.
- Once meatballs and spaghetti squash are done, toss in a large bowl with arugula and pesto sauce.
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