Spaghetti squash and turkey meatballs.

I have an obsession with spaghetti squash. For some reason it never looks appetizing in pictures though, ha!

I'm not usually a big fan of replacing beef with turkey but these meatballs were surprisingly tasty!

What you need:

1 spaghetti squash halved lengthwise and seeds removed
1 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon tomato paste
1 can (28 ounces each) crushed tomatoes with basil
1/2 teaspoon dried oregano
1/4 cup breadcrumbs
1/4 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
2 tablespoons chopped fresh parsley
1 large clove garlic, finely chopped
2 tablespoons milk
1/2 pound ground turkey
1 large egg
1 tablespoons extra-virgin olive oil

What to do:

1. Steam spaghetti squash in the microwave for 15-20 minutes and set aside to cool.
2. Heat oil in saucepan over medium heat. Add the garlic and cook for about a minute.
3. Add the tomato paste and cook another minute or so.
4. Stir in tomatoes and oregano, season with salt and pepper, and bring to a boil. Reduce to simmer. Stir occasionally.
5. Stir together the breadcrumbs, parmesan, parsley, and garlic. When well combined, add milk and stir until incorporated. Add turkey, egg, salt and pepper and mix with your hands until well combined.
6. Form the mixture into 1 1/2 inch balls.
7. Heat olive oil in a large skillet over medium heat and cook meatballs until they're evenly browned on all sides.
8. Transfer meatballs to sauce and simmer until cooked through.
9. Scrape each half of the squash into a large bowl and combine with the sauce and meatballs. Enjoy!!