SPAGHETTI SQUASH WITH TURKEY MEATBALLS

Ingredients

FOR THE SPAGHETTI SQUASH

2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

FOR THE SAUCE

2 tablespoons extra-virgin olive oil

4 cloves garlic, finely chopped

2 tablespoons tomato paste

2 cans (28 ounces each) crushed tomatoes with basil

1 teaspoon dried oregano

Coarse salt and freshly ground black pepper

FOR THE MEATBALLS

1/2 cup fresh breadcrumbs

1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)

1/4 cup chopped fresh parsley

1 large clove garlic, finely chopped

1/4 cup milk

1 pound ground turkey

1 large egg

3/4 teaspoon coarse salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

Instructions

STEP 1

To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.

STEP 2

To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.

STEP 3

Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.

STEP 4

Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.

STEP 5

When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.