Welcome to this weeks healthy recipe! No matter what dietary restrictions you have, this recipe can be modified and easily prepared to meet your needs.

Ingredients: (Makes 4 servings)

2 large organic zucchinis

1 medium organic spaghetti squash

Ground organic turkey

1 egg


Himalayan salt

Ground black pepper

Pine nuts (can skip if desired or have a nut allergy)


Avocado oil or virgin olive or coconut oil

Garlic powder

Organic parmesan cheese (can skip or substitute for vegan cheese)


Cooking supplies, you will need:


  1. Frying pan
  2. Food processor
  3. Spiralizing kitchen tool





  1. Bake the spaghetti squash whole in the oven on 425 for 20-40 minutes or until soft when poked with a fork. Remove from the heat, allow to cool for 15 minutes., Cut in half and using a fork, scrape out the center that has seeds and throw them away. Then scrape out the long stringy pieces of the squash into a bowl and set to the side.


  1. Crack the egg into a bowl, mix in the ground turkey, beef or vegan meat substitute. Add salt, pepper and garlic powder as desired. Using your hands, form your meatballs and place the balls into a lightly greased frying pan. Sautee on medium heat until the center is no longer pink.


  1. Using a spiraling kitchen tool, twist and shred the zucchini into noodles. Steam the zucchini noodles in water on high on the stovetop for 6-10 minutes and then drain and place the cooked zucchini noodles into the bowl with the spaghetti squash and cover to retain the heat.


  1. Mix the nuts, lemon juice, and garlic in the food processor and pulse on high until finely chopped. Add the basil and 1-2 teaspoons of the oil and pulse again. Add grated Parmesan cheese and blend for an additional 1 minute. For vegan pesto, simply skip the cheese.


  1. Plate desired number of noodles onto a plate, top with desired amount of pesto sauce and then add a few meatballs, top with a touch more pesto sauce and an additional sprinkle of parmesan cheese if desired. Serve and enjoy!