- Preheat oven to 400°F. Cut squash in half lengthwise. Scoop out seeds. Place squash halves on a baking sheet, face up. Drizzle with Avocado Oil and sprinkle with Ultimate Steak Seasoning. Bake 45 minutes or until fork tender.
- Meanwhile, in medium bowl, combine turkey, egg, 1 tablespoon Onion Onion Seasoning and 1 tablespoon Rustic Herb Seasoning. Mix just to combine. Form into 28-30 meatballs. Place on a large, greased rimmed baking sheet. Place in oven with squash. Bake 10-12 minutes.
- In large saucepan, combine tomatoes, remaining 1 tablespoon Onion Onion Seasoning and 1 tablespoon Rustic Herb Seasoning. Bring to a simmer. Reduce heat; add meatballs to sauce. Simmer 10 minutes or until spaghetti squash is done.
- Pull a fork across spaghetti squash to create strands. Serve meatballs and sauce over spaghetti squash strands.
Makes 6 servings.
Serve with a green salad.
Wine Pairing: Merlot
Make Ahead & Freeze: Combine step 2 ingredients. Form into meatballs and place in a gallon freezer bag between sheets of wax paper. Combine step 3 ingredients in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Nutrition per Serving: Calories:
340 Total Fat:
18g Sat. Fat: