Monday, November 4, 2013

Pumpkin & Apple Veggie Turkey Meatballs with Sauteed Spaghetti Squash (SCD/Paleo)

Lately, this has been one of my favorite SCD meals.  Super easy for dinner and leftovers are fabulous.  Have you ever tried eggs with spaghetti squash?  Delicious my friends.  And I love these meatballs for lunch or even breakfast sauteed in some coconut oil (you’ll get the browning effect you see in the pictures).  They are moist and flavorful and packed full of goodies – yes I threw some pumpkin in there.  Ha ha.  But I’ve also made these with leftover baked butternut squash and delicata squash.  Enjoy!
Pumpkin & Apple Veggie Turkey Meatballs with Sauteed Spaghetti Squash

Ingredients
-1 1/2 to 2 pounds ground turkey (free range/organic is best if you can find it) 
-1 cup peeled and grated carrots
-1 cup peeled and grated zucchini
-1 cup peeled and grated apple 
-1/2 cup baked pumpkin or any squash you like (best if not completely pureed) 
-1/3 cup diced yellow onion
-1 egg (omit for AIP)
-3 tablespoons homemade balsamic vinegar or a SCD legal brand or coconut aminos (not SCD)
-1 tablespoon garlic granules
-2 teaspoons salt
-1 teaspoon onion granules 
-A few turns of the pepper grinder 
-1 medium to large spaghetti squash 

How To:
1.  Roast the spaghetti squash.  Preheat the oven to 375.  The easiest method for roasting a spaghetti squash is to cut the squash in half lengthwise, scoop out the seeds, place the two halves flesh down in a roasting pan (I use a glass Pyrex) and roast for 45 minutes to 1 hour. Checking at the 45 minute mark for doneness. Let cool and use a fork to get out the squash strings.  
2.  Coat a large baking dish with coconut oil (I use a glass Pyrex).
3.  Grate the veggies and apple with a hand grater or food processor (I use the food processor fitted the the grating plate).  In a large bowl, add all the meatball ingredients and mix with your hands (this is really the best method).  
4.    Make golf ball size meatballs and place them on the oiled baking dish.  
5.  Bake the meatballs at 400 degrees for 25 minutes (or until internal temperature is at least 175 degrees). Remove meatballs from baking dish and let rest for about 5 minutes, then serve.  Makes about 20 meatballs. 
6.  Saute the spaghetti squash.  To a large skillet, add 1 tablespoon coconut oil.  Add in some spaghetti squash with salt to taste (I also add in garlic granules).  Saute until warmed through.  

Notes
*To create the browning you see in the pictures, place the baked meatballs in a large skillet with coconut oil and saute until the browning occurs. It just takes a few minutes.  This step is not necessary – they are great baked right out of the oven. 
{Affiliate links in post}
__________________________________________________
Shared on: Fat TuesdaysSlightly Indulgent Tuesdays 
Print Friendly, PDF & Email
Posted by Amber at

Labels: AIP, fall cuisine, main dish, Paleo, SCD.

4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *