Source: Chef Barrae

A fresh take on an Italian classic, turkey meatballs and low carb spaghetti squash make this meal more than satisfying.

Servings

2 tsp olive oil
1 oz cooking spray , to taste, or as needed
4 cup spaghetti squash (yield from 2 to 2 1/4 lb. squash)
1.25 lb ground turkey, 7% fat, raw
1 eggs
0.5 tsp ground oregano
1 tbsp fresh basil , chopped (or 1 tsp. dried basil)
2 tbsp chopped parsley
3 medium garlic cloves , minced
2.5 tbsp grated Parmesan cheese
2 cup marinara sauce , low carb preferred
1 pinch salt and pepper , to taste

Prepare the spaghetti
1 Preheat oven to 400 degrees F.
2 If the squash was not already cut when purchased, carefully make a lengthwise cut. Remove the seeds with a spoon and puncture the skin side a few times with a knife to prevent bursting while cooking.
3 Drizzle one teaspoon of the olive oil on the flesh and rub in. Season with salt and pepper if desired.
4 Place cut side down on a sheet pan and roast until tender, about 45 to 50 minutes or until a knife can pierce the skin side and come out easily.
5 Remove, cover with aluminum foil, and set aside.
Prepare the meatballs
1 Reduce oven temperature to 350 degrees F.
2 Place ground turkey in a large bowl and add all ingredients except the marinara sauce. Blend until well combined with a fork to keep it light and fluffy.
3 Form meatballs that are about 1 1/2" in diameter. This should yield 24 meatballs.
4 Lightly coat a sheet pan with cooking spray and arrange meatballs on pan.
5 Bake for about 15 to 20 minutes, taking care not to dry them out.
Prepare the meal
1 While the meatballs are baking, shred the spaghetti squash with a fork by gently raking the fork from end to end. The fork will separate the strands of squash very easily.
2 Warm the marinara sauce on medium-low heat until hot and bubbly.
3 To serve, place 1 cup of spaghetti squash on each plate topped with 1/2 cup sauce and 6 meatballs.

Spaghetti squash can be cooked up to 3 days in advance and kept cooled in the refrigerator.