For the spaghetti squash, preheat the oven to 375° and have ready a rimmed baking sheet lined with aluminum foil.
Place the spaghetti squash flesh-side down on the baking sheet and bake for 45 minutes. Remove from the oven, carefully turn over and allow to cool slightly.
Have ready a medium-sized mixing bowl. Using a fork, scrape out the flesh of the squash and transfer to the bowl. Add the salt, pepper and lemon juice to the squash and stir to thoroughly combine. Add Parmesan and basil. Toss to combine. Set aside until ready to use.
For the meatballs, raise the oven temperature to 400° and have ready a rimmed sheet pan lined with nonstick aluminum foil.
Add olive oil to a small sauté pan over medium heat. Add onion and saute 2-3 minutes, just until softened. Add garlic and saute 1 minute more. Remove from the heat and stir in basil. Set aside to cool.
In a large mixing bowl, combine turkey, Ricotta, Parmesan, salt and pepper. Add in the cooled veggies, and gently mix until all of the ingredients are evenly distributed.
Using oiled hands, scoop out about two tablespoons of the mixture, roll into a ball, placing each meatball 1” apart on the prepared pan. Bake for 25-27 minutes, or until cooked through. Set aside until ready to use.
For the marinara, add olive oil to a large sauce pan over medium heat. Add the onion and saute 2-3 minutes, add the garlic and sauté 1 minute more. Add in the tomatoes, sugar, pepper and red pepper flakes and stir to combine. Allow to rapidly simmer for 15 minutes, uncovered, stirring often.
Place meatballs over the spaghetti squash, top with marinara and toss gently to combine. Serve and enjoy.
Spaghetti Squash Spaghetti
Amount Per Serving
Calories 384Calories from Fat 144
% Daily Value*
Saturated Fat 5g31%
Vitamin A 852IU17%
Vitamin C 22mg27%
* Percent Daily Values are based on a 2000 calorie diet.