Turkey Meatballs with Spaghetti Squash in Tomato Sauce

Ingredients

• 2 pounds ground turkey meat 
• 16 ounce canned tomatoes diced canned
• 1 bunch basil fresh chopped
• 1 bunch parsley fresh chopped
• 2 cloves garlic minced
• 1 loaf bread italian chopped
• 1 cup milk 
• 3 tablespoons olive oil 
• 1  onion chopped
• 1 cup parmesan grated
• 2 pounds spaghetti squash 
• 16 ounce san marzano tomato sauce canned
• 8 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat the oven to 350 degrees F. Halve the squash lengthwise and remove the seeds.
2. Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.
3. Heat a large, deep skillet over medium heat and add the olive oil.
4. Saute the garlic and onions until translucent.
5. Add the tomatoes and simmer on low heat, about 45 minutes. In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.
6. Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed.
7. Transfer the meatballs to the tomato sauce and simmer until cooked through.
8. Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce.
9. Serve the squash topped with meatballs.