Spaghetti Squash and Turkey Meatballs

Serves 6, about 1 cup squash and 4-6 meatballs each. Recipe adapted by Kate McDonald from Martha Stewart Living.

For spaghetti squash:

2 (2-lb.) spaghetti squash, halved lengthwise and seeds removed

1 tbl. canola or olive oil

Salt and pepper, to taste

For sauce:

1 medium onion, diced

2 medium carrots, grated

4 cloves garlic, minced

1 tbl. canola or olive oil

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried thyme

1 bay leaf

¼ tsp. salt

½ tsp. pepper

1 (28-oz) can crushed tomatoes, no salt added

For turkey meatballs:

1?3 cup finely grated Parmesan cheese

2 tbls. chopped fresh parsley, optional

½ cup whole wheat bread crumbs

¼ cup milk

1 lb. ground turkey

1 egg

1 tbl. canola or olive oil

Salt and pepper to taste

1. Preheat oven to 400?F. Cut spaghetti squash in half lengthwise and remove all seeds. Drizzle 1 tablespoon canola or olive oil onto the inside parts of the squash. Season with salt and pepper to taste. Place cut side up on a baking sheet. Bake until soft to touch, about 1 hour to 80 minutes.

2. To make the sauce: Dice onion, shred carrots using a cheese grater and mince garlic. Save half of the garlic for the meatballs.

3. Heat oil in a medium pot over medium heat. Add onion, half of the garlic and carrot. Cook until onion is soft, about 3 minutes.

4. Add basil, oregano, thyme, bay leaf, salt, pepper and tomatoes. Bring to a boil.

5. Cover and reduce heat. Simmer for 15 minutes.

6. For the meatballs: Grate Parmesan cheese if necessary. Chop parsley if using.

7. In a medium bowl, stir together bread crumbs, cheese, remaining garlic and parsley. Add milk and stir until fully incorporated. Add the turkey, egg, salt and pepper and mix with your hands until well combined. Form mixture into ½-inch balls.

8. Heat olive oil in large skillet over medium-high heat. Cook the meatballs until they are evenly browned, about 6 minutes. Cover pan with top to steam if necessary Once meatballs are browned on outside, add them to the tomato sauce and let simmer until cooked through, about 10 minutes.

9. When the squashes are cool enough to handle, run a fork from one end of the squash to the other, pulling the flesh of the squash into thin, spaghetti-like ribbons as you go. Serve with sauce and meatballs.