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.