Meatballs in Butternut Squash Marinara (in a Red Potato)

Ingredients for 5 servings (10 meatballs & 5 red potatoes):

• 1.25 cup homemade butternut squash marinara
• Ingredients to make 24oz or 12 servings (1/4 cup per serving):
  
• 1 lb chopped butternut squash flesh (or 1 large butternut squash)
• 2 Roma tomatoes
• 1 medium yellow or red bell pepper
• 1 tablespoon minced garlic
• 3/4 cup low sodium chicken broth
• 1/2 cup chopped red onion
• 1 tablespoon apple cider vinegar
• 1 tablespoon Italian seasoning
• 1/2 teaspoon sage
• 1 tablespoon pink Himalayan salt (or sea salt)
• spray coconut oil 

* – denotes optional ingredient

Steps:

1. Set oven to 400F.
2. Peel and chop butternut squash into medium-sized cubes.
3. Spread the butternut squash on a baking sheet, then add the 2 Roma tomatoes and the bell pepper. Roast in the oven for 45 minutes.
4. After roasting, allow it to cool for about 15 minutes.
5. Spray a nonstick skillet with coconut oil and set on medium high heat. Toss in red onion and garlic and cook until the red onion turns brown and translucent.
6. Chop the stem off the bell pepper and then toss all of the ingredients into a high-powered blender.
7. Blend on high speed until it is liquefied. If you desire for the marinara to be a tad thinner, then add tablespoons of chicken broth until you reach the desired consistency.

• Meatballs:
  • 20 oz lean ground chicken breast (or turkey breast)
  • 3/4 cup feta crumble
  • 1 cup finely chopped spinach
  • 5 medium sized red potatoes
  • Seasonings for meatballs:
    • 1 tablespoon Italian seasoning
    • 1/2 tablespoon fennel
    • 1 teaspoon sage
• sea salt & pepper to taste
• spray coconut oil
• garnish
  • fresh cilantro

Steps:

1. Set the oven to 400F.
2. After washing the red potatoes, place them on a baking sheet. Poke a few holes in them using a fork, then bake them in the oven for about 45 minutes, or until soft.
3. In a bowl, mix together the ingredients for the meatballs.
4. Form about 10 meatballs about the size of a golf ball.
5. Spray a nonstick skillet with coconut oil and set on medium heat.  Add the meatballs one by one.  Allow the outer parts of the meatball to cook; remember to roll the meatballs around the pan so that all sides are cooked. Do not keep the heat too high because they may stick to the pan and some sides/parts will burn.
   • TIP: Sear the meatballs on top and bottom and then place the entire skillet in the oven at broil temperature and cook for about 5 to 7 minutes. Before doing this ensure your skillet can withstand high heat.
6. When the meatballs have nearly finished cooking, reduce the heat to low and pour in the homemade butternut squash marinara. Stir slowly with a spatula and ensure all the meatballs are covered in the sauce.  You can cover the meatballs but it is not required.  Cook for about 4 to 5 minutes, ensure the meatballs have finished cooking, then remove the skillet from the heat.
7. Slice open a baked red potato and flake out part of the flesh using fork.
8. Top each potato with two meatballs and drizzle a little butternut squash marinara on top.
9. Garnish with cilantro (or green onions or chives).

Approximate macros for 1 of 5 servings:
395 calories, 40g protein, 43g carbs, 8g fat, 6g fiber, 5g sugar