Spaghetti Squash and Meatballs

Spaghetti Squash: Start by heating up your favorite tomato sauce in a large stock pot, over medium heat.

Slice squash in half (lengthwise) and pull out seeds. (Don't throw them out, you can roast these at a later time, just add 1 teaspoon olive oil, salt and roast until golden brown.)

Rub olive oil and salt to taste all over the flesh side of the squash you have cut in half.

Place flat side down on a roasting tray and place in a 450 oven for 20 minutes until the flesh of the squash is fork tender. Take out of the oven and allow to cool.

Meatballs: Use a bowl big enough to hold and mix all ingredients. Add ground turkey to the bowl first, followed by the egg, and then the rest of the ingredients. Use your hands to mix everything together really well.

Grab a golf ball size dollop of the meat mixture (approximately 1.5 oz or 3 tbsp.) and roll between your palms until a uniformly round meatball is created. Repeat this until all the meat is made into meatballs.

Place all the meatballs one by one into the tomato sauce you have cooking on the stove. Give a gentle stir occasionally so the meatballs don't stick to the bottom of the stock pot. In 20 minutes, your meatballs will be cooked through.

Take your cooked spaghetti squash and scrape out the flesh with a fork, you will see that the spaghetti squash is stringy, forming "spaghetti noodles" as you scrape. Discard the hard outer shell.

In a bowl serve,1 heapings serving of spaghetti squash followed by a dollop of tomato sauce and 2 meatballs. Add parmesan cheese to taste. Enjoy this new twist on a family favorite!