Turkey Kale Meatballs With Pesto Sauce Over Roasted Squash

Enjoy this savoury winter meal.
Prep time 1.5 hours        
1 lb ground organic turkey
1 cup onion, chopped
1 cup kale, chopped
1/2 parsley, chopped
3/4 bread crumbs
2 organic eggs
2 or 3 garlic cloves, minced
3/4 tsp Mexican chili powder
salt and pepper to taste
spaghetti squash

Oil Free Pesto Sauce
1/2 avocado
2 cloves garlic
2 tablespoons nutritional yeast
2 cups fresh basil leaves
7-8 tbsp water

Preheat oven to 400* degrees

Prepare squash by cutting lengthways and scooping out seeds.  Wash and  brush with  olive oil;  season with salt and pepper.  Place in preheated oven and bake for 35-40 minutes.

In a large bowl, combine ground turkey, onion, kale and bread crumbs. In a separate bowl, beat eggs and add garlic, chili powder and parsley.
Combine wet ingredients into meat mixture, using your hands to thoroughly mix together. Form meatballs that are roughly 1.5 inches in diameter, also using your hands. Place on a cookie sheet and brush tops with olive oil. Bake in the oven with the squash for 25-30 minutes, until cooked through and evenly brown. 

While meatballs and squash are baking,  make the pesto sauce. Place all your pesto sauce ingredients except water in blender or food processor and blend. Add water one tablespoon at a time until you get a thick consistency. Refrigerate.  

Once squash is finished, take fork and drag length of squash, scoop out and arrange on plate.  Add meatballs and drizzle with pesto sauce.   Enjoy!!