Pesto-flavoured turkey meatballs over roasted spaghetti squash with marinara and parmesan. All the comfort of spaghetti and meatballs, far fewer carbs.
Preheat the oven to 200°C (400°F) with racks in the upper and lower thirds. Line two baking sheets with parchment.
Halve the spaghetti squash lengthwise (microwave it for 3 minutes first if it is hard to cut) and scoop out the seeds. Brush the cut sides with the oil and sprinkle with the salt.
Roast cut side down on one tray for about 40 minutes, until a fork slides in easily and the flesh pulls into strands.
Meanwhile, mix the turkey, pesto, egg and half the parmesan and roll into 20 meatballs. Space them on the second tray.
For the last 18 minutes of the squash time, bake the meatballs on the other rack until browned and 74°C (165°F) in the centre.
Warm the marinara in a saucepan over medium-low heat for 5 minutes.
Scrape the squash into strands with a fork, divide between plates and top with the marinara, meatballs, the rest of the parmesan and torn basil.
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Photo: Scott Veg, Wikimedia Commons, CC BY 2.0
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