Directions

“Spaghetti” dish

• Cook squash in oven at 350 for 60-75min. Lazy method: Put whole squash uncut on cookie sheet, poke holes in it with a knife and roast like that until soft to touch. Let cool, then halve and discard seeds after cooking (do in advance).
• After getting the squash in the oven, grab 2 zucchini and put them through the spiralizer (takes a few minutes or less). If you don’t have a spiralizer get this one! They’re super easy to use, easy to clean and not too bulky. Spiralizing adds a fresh new way to enjoy veggies. 
• Meanwhile, sauté turkey on stovetop with ~2 tbsp avocado oil, salt, and pepper. This is quick; takes ~5 min to stir fry, constantly mixing with spoon for even cooking.
• Combine squash, zoodles, and turkey in large bowl and toss together. Melt 2-4 tbsp ghee, pour on mixture, and toss so that ghee coats all the ingredients.

Pesto

• In a high-powered blender (eg Vitamix) add handfuls of fresh herbs: basil, parsley and cilantro (wash well first). Drizzle in about 1/4-1/2 cup extra virgin olive oil (garlic-infused EVOO is awesome), add juice of 1/2 lemon, salt and pepper.
• You can also add raw nuts, aged parmesan and fresh garlic cloves for a more traditional pesto.
• Blend until thick paste forms. Taste and adjust as needed, adding more lemon juice or EVOO until desired flavor and consistency is reached.

Serving

• You can add the pesto & meat to the main dish for a one-pot meal to serve your family, or build your own plate as we like to do, pictured below.