-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

The meatballs

-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.