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 italian seasoning
• 1/2 teaspoon garlic
• 1/2 teaspoon crushed red chili pepper
• 2 zucchini, peeled & shredded
• 1/2 cup yellow onion, finley chopped
• 1 cup carrots, shredded (2 medium carrots)
• Top or sprinkle with grated parmasean cheese

1. Bake spaghetti squash 30 minutes in advance according to previous directions
2. Finley shred carrots, onion, zucchini, garlic & half olive oil in a food processor
3. In a medium mixing bowl, add turkey, shredded vegetables and spices
4. Gently mix ingredients together
5. Form into 12 meatballs
6. Heat a large skillet to medium & add other half extra virgin olive oil
7. Add meatballs to skillet
8. Cook meatballs 10 minutes
9. Flip meatballs & cook another 5-10 minutes
10. Reduce heat to low
11. Add diced tomatoes to skillet & simmer 5 minutes
12. Meanwhile remove spaghetti squash from skins using a fork
13. Add parsley & spaghetti squash to skillet & coat with sauce
14. Serve immediately & sprinkle with parmesan

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

Taken from food52.com/recipes/40187-turkey-veggie-meatballs-with-spaghetti-squash (may not work)