Spaghetti Squash & Sauce

Ingredients:

1 spaghetti squash (4-5 pounds)
1 onion, chopped
1 clove garlic, minced
6 plum tomatoes, chopped
1/2 cup crushed tomato
2 tablespoons tomato paste
1/2 cup fresh basil leaves, finely chopped

Directions:

1. Preheat the oven to 375 degrees. Wrap the whole squash in foil. Place it on a baking sheet and bake for 1 to 2 hours, until tender when pierced with a fork, turning the squash over halfway through cooking. Set aside to cool.

2. Heat a medium nonstick skillet over medium heat. (You can use butter to aid in the cooking.) Add the onions and garlic and cook for 2 to 3 minutes, until softened. Add the plum tomatoes, crushed tomatoes, tomato paste, and basil. Simmer gently for 15 minutes. Set aside.

3. Make the turkey meatballs (see below). Pour the tomato sauce that you set aside previously over the meatballs in the baking dish. Cook for 10 more minutes.

4. Cut the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out 3 cups of squash from the shell. (Reserve the remaining squash for future use). Arrange the squash on a serving platter and top with the meatball-marinara sauce mixture.

Turkey Meatballs

Ingredients: