Spaghetti Squash and Turkey Meatballs

• large spaghetti squash↗1
• oil2 tablespoons
• salt & pepper, to taste
• (565 g) jar marinara sauce↗1 jar
• g ground turkey↗457 g
• cup parsley, chopped, plus more for garnish↗1⁄3 cup
• cup white onion, finely diced↗1⁄4 cup
• garlic clove, minced↗1
• cup grated parmesan cheese1⁄2 cup
• teaspoon salt↗1⁄4 teaspoon
• teaspoon black pepper↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 400°F/200°C.

2. 2

   Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.

3. 3

   When the squash is cool enough to touch (5-10 minutes), slice the squash open, length‑wise, with a sharp knife.

4. 4

   Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.

5. 5

   Roast the squash cut‑side down for 40 minutes, until easily pierced with a knife.

6. 6

   In a large bowl, gently mix together the ground turkey, onion, parsley, Parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.

7. 7

   Bake in the oven at 400°F/200°C for 20 minutes, until fully cooked.

8. 8

   Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.

9. 9

   Top with hot marinara sauce, and a sprinkle of chopped parsley.