This easy recipe uses 2 of our batch prep recipes from the Week 2 Whole30 Meal Planner! With our make ahead tips, this meal can be on the table in under 30 minutes...
What you need
16-20 Garlicky Turkey & Veggie Meatballs
1 24oz Jar Raos Marinara
1 tablespoon Tessemae's Lemon Garlic
8 cups (about 1/2 recipe) Big Batch Garlicky Spaghetti Squash
fresh basil leaves, for serving
What to Do
- Heat oven to 425°F. Space frozen or fresh meatballs at least ½ inch apart on a foil lined sheet pan. Bake for 20-25 minutes, until lightly browned or until an instant read thermometer inserted in the center reads 165°F.
- Add marinara sauce to a medium saucepan and bring to a simmer.
- Heat Tessemae's Lemon Garlic in a large skillet. Add Spaghetti Squash and cook, tossing, until warmed through.
- Serve the meatballs over squash with sauce and basil. Drizzle with more Tessemae's Lemon Garlic.