1 pound of ground white turkey meat (preferably antibiotic free)
4 tablespoons of organic ketchup
1 tablespoon of dried oregano
1 tablespoon of grated sheep pecorino
1 handful of fresh parsley, chopped finely
1 small white onion, grated
1-2 garlic cloves, grated on a microzest
1 egg
Salt/Pepper to taste

For “Spaghetti”:
1 large spaghetti squash
1 jar of good quality marinara sauce (for homemade recipe, click here)

Pre-heat oven to 400 degrees. Place entire spaghetti squash on foiled baking sheet and roast for 30-40 minutes, depending on the size of the squash. It’s ready when you can easily poke a fork through the skin. Remove to cool for 10-15 minutes.

Once cool, slice squash in half and scoop out the seeds to discard. You should be left with the “meat” of the squash. Scoop the spaghetti-like strands into a large bowl and set aside. Discard peel.

For Meatballs:

In a large bowl, combine turkey, ketchup, herbs, onion, garlic, cheese and egg. With your hand or a wooden spoon, mix all the ingredients until well combined. Heat a small pan with a drop of grapeseed or olive oil. When oil glistens, drop a mini-sized meatball into the pan and cook until browned, about 2-4 minutes. Taste test the meatball and season to your liking, adding more ketchup or pecorino to your liking as well.

Using a foiled or greased baking sheet, using your hands or a tablespoons, shape 1-2 inch meatballs and place on baking sheet. Leave about 1-2 inches in between each meatball. Bake for 25-30 minutes or until cooked all the way through. Remove from oven and let cool.

In a large pot or dutch oven on medium to high heat, combine spaghetti squash and marinara and mix well until the squash absorbs most of the sauce. Add the meat balls and lower heat and cover with lid. Allow everything to simmer for about 5-10 minutes, mixing occasionally.

Serve hot with some fresh pecorino on top.