Yields 4 servings 

• 1 lb. organic ground turkey breast
• 1 tbsp. extra virgin olive oil
• ½ cup white onion, finely diced
• 1/3 cup dried cranberries, chopped
• 4 lb. spaghetti squash
• ¼ cup fresh parsley, chopped
• 1 tbsp. minced garlic
• 1 tbsp. + 1 tsp. dried sage, divided
• ½ tsp. Himalayan sea salt
• ½ tsp. ground black pepper

Preheat oven to 400 degrees. Slice spaghetti squash in half, drizzle with olive oil, salt, and pepper and place face down on a rimmed baking sheet and cook for 20-25 minutes. Remove from oven and set aside. Heat olive oil in skillet over medium heat, sauté onion for 2 minutes, add garlic, 1 tbsp. dried sage, stir and immediately remove from the heat. Mix onion mixture with turkey, cranberries, parsley, salt, and pepper in a large bowl until well combined. Roll into 12 uniform sized meatballs and place on a parchment lined baking sheet and bake for 15 minutes. While the meatballs are cooking, run a fork along the inside of the spaghetti squash and it will come apart and look like noodles. Scoop out the insides completely and place in a bowl and toss with a little olive oil, 1 tsp. of sage, and a dash of salt and pepper. Serve meatballs over spaghetti squash mixture.