Spaghetti Squash 1/2 large squash
Ground Turkey 1 lb
- Sub grassfed beef, or any organic ground meat of choice
Basil handfuls
- Fresh and organic
Cilantro handfuls
- Fresh and organic
Parsley handfuls
- Fresh and organic
Lemon Juice 1/2 lemon
- More to taste
Extra Virgin Olive Oil 1/4-1/2 cup
- More to taste
Himalayan Pink Salt
- To taste
- To taste
Avocado Oil 2 tbsp
Ghee 3 tbsp

Optional Pesto Add-Ins

- Walnuts, almonds, or pine nuts


“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.


  • 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.


  • 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.




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