Spaghetti Squash and Meatballs

Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.

Preheat oven to 400°F (200°C).

When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.

Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.

Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.

In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.

Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.

Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.

Top with hot marinara sauce, and a sprinkle of chopped parsley.

Enjoy!