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This italian-inspired dinner of easy turkey meatballs with shredded spaghetti squash is real food heaven, even for a not-so-great cook like myself.
This recipe is grain-free, gluten-free, and free of refined junk, which is what I'm all about these days. Call it Paleo-inspired, Primal, or whatever you like. It's just real food! This recipe emphasizes fresh ingredients, just like our ancestors would've eaten. (Well, they probably didn't have almond flour back in “the day.” Which was a Wednesday, for the record. Anyway. Don't get all nit-picky.)
I made a simple homemade tomato sauce to go with it, thanks to the amazing roadside farmer's markets in our new South Jersey stomping grounds. It feels weird to pull over to the side of the road for something other than getting caught speeding. That's cool, though. Making new memories.
While the squash bakes, make the sauce; and with about 20 minutes left on the squash cook time, add the meatballs to the oven. Both recipes below!
First, make the Spaghetti Squash:
Stab the whole squash a few times (get angry!) and bake it in the oven at 375° for about an hour. Slice and scrape out the meat with a fork, discarding the seeds. Spaghetti squash is more dynamic, flavorful and wholesome than any pasta!
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