Turkey Veggie Meatballs With Spaghetti Squash

• 1 pound lean ground turkey breast
• 1 spaghetti squash
• 2 14 oz cans fire roasted crushed tomatoes
• 1/2 cup fresh parsley
• 1 tablespoon extra virgin olive oil
• 1 1/4 teaspoons tsp italian seasoning
• 1/2 teaspoon garlilc
• 1/2 teaspoon crushed red chili pepper
• 2 zucchini, peeled & shredded
• 1/2 yellow onion, finley chopped
• 1 cup carrots, shredded ( about 2 medium carrots)
• Top with grated parmesan cheese

1. Preheat oven to 425 F degrees
2. Cut spaghetti squash in half, remove seeds, then cover with tin foil & bake 40 minutes
3. Meanwhile roughly shred carrots, onion, zucchini, garlic & half olive oil in a food processor
4. In a medium mixing bowl, add turkey, shredded vegetables and spices
5. Form into 12 meatballs
6. Heat a large skillet to medium & add other half extra virgin olive oil
7. Add meatballs to skillet & cook 10 minutes then flip and cook another 5 minutes
8. Reduce heat to low
9. Add diced tomatoes to skillet & simmer 5 minutes
10. Meanwhile remove spaghetti squash from skins using a fork
11. Add parsley & spaghetti squash to skillet & coat with sauce
12. Serve immediately & sprinkle with parmesan

squash, tomatoes, fresh parsley, extra virgin olive oil, italian seasoning, garlilc, red chili pepper, zucchini, yellow onion, carrots, parmesan cheese

Taken from food52.com/recipes/40530-turkey-veggie-meatballs-with-spaghetti-squash (may not work)