Factor charges ~$13/serving
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Make it at home: ~$3/serving
- Cuisine Italian-American
- Course Main
- Original Factor
- Prep 15 min
- Cook 40 min
- Serves 2
Ingredients
- ¾ lb organic ground turkey
- 1 egg
- ¼ cup almond flour
- 2 garlic cloves, minced (divided)
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1 can San Marzano crushed tomatoes
- ½ yellow onion, diced
- 1 tbsp olive oil
- 1 medium spaghetti squash
- ¼ cup Parmigiano-Reggiano, grated
- salt, black pepper, fresh basil
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Preheat oven 400°F. Halve spaghetti squash, oil cut sides, roast cut-side down 35 min.
- Mix turkey, egg, almond flour, half the garlic, parsley, Italian seasoning, salt. Form into 12 meatballs.
- Brown meatballs in olive oil 3–4 min per side. Remove. Saute onion in same pan 3 min. Add remaining garlic, 30 sec. Add tomatoes, simmer 10 min.
- Return meatballs, simmer 8 min until cooked through (165°F). Fork spaghetti squash into strands. Serve meatballs and sauce over squash with parmesan and basil.
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