-Preheat your oven to 375 degrees.
-Cut 1 spaghetti squash in half lengthwise.
-Season cut sides of squash with ¼ tsp sea salt.
-Bake cut sides down on a baking sheet until tender, about 60 minutes.
-Let stand until cool enough to handle.
-Scrape flesh into strands using a fork.
-Let drain and keep warm, in a colander set over a bowl.
-Finely chop 1 onion or leek.
-Mince 2 garlic cloves.
-Chop 1.5 tsp fresh oregano (or us ½ tsp dried).
-Heat 1 TBS ghee or extra virgin olive oil in a medium skillet over medium heat.
-Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes.
-Add oregano; cook until fragrant, about 30 seconds.
-Divide onion mixture between 2 bowls.
In one bowl of onion mixture stir in the following:
2 TBS finely grated Parmesan cheese
1 TBS panko breadcrumbs
10 ounces ground turkey
½ tsp sea salt
Some freshly ground black pepper
-Form mixture into 12 balls.
-Heat 1 TBS ghee or olive oil in a large skillet over medium heat.
-Brown meatballs, turning for 4 to 6 minutes; transfer to a plate.
-Chop 8 ounces mixed mushrooms, such as shiitake, cremini and oyster (about 3 cups).
-Put the mushrooms in a dry skillet and toast for 5 minutes stirring often until lightly browned.
-Add a tsp of ghee or oil to the mushrooms.
-Then add the following to the mushrooms:
1 cup homemade or store-bought low-sodium chicken stock
The remaining bowl of onion-garlic mixture
-Bring to gentle simmer.
-Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes.
-Put a cup of cook squash in 4 wide bowls.
-Divide the meatball mixture among the bowls.
-Sprinkle with some freshly grated Parmesan cheese.