Veggie Spaghetti with Turkey Meatballs Recipe

DIRECTIONS

1. Prepare the veggie spaghetti: Slice zucchini and yellow squash with a mandoline, veggie spiralizer, hand held julienne peeler or simple vegetable peeler Set aside.
2. Make the meatballs: Combine ground turkey, ¼ cup parsley, ¼ cup parmesan cheese, and ¼ cup almond flour in a large bowl, mix well and form into eighteen meatballs (about 2-inches in diameter each).  Add 2 teaspoons of oil in large skillet over medium-high heat and brown meatballs. Do this in batches placing browned meatballs on rimmed baking sheet lined with parchment paper as you go. Bake at 350 degrees for 10 minutes, turn them over and bake and addition 10 minutes or until cooked through. 
3. Make the sauce: in a small saucepan combine the broth, oregano, marjoram, basil, garlic powder, onion powder, and crushed red pepper flakes. Bring to a simmer and keep warm until needed.
4. Heat 2 teaspoons of olive oil in large skillet. Add squash and saute for about 5 minutes or until desired tenderness is achieved. Al dente is best so taste a couple of times while cooking so as not to overcook. 
5. Divide spaghetti over 2 plates and top each with 1/2 cup of warm sauce and 2 meatballs.  Sprinkle with Parmesan cheese and parsley.

Serving size: 1/6 of the veggies and 4 meatballs.