Ingredients

• 2 medium-sized spaghetti squash
• olive oil
• salt & pepper
• 1 cup marinara sauce
• 1lb ground turkey
• 1 Tbsp onion powder
• 3 tsp garlic, minced
• 1 Tbsp parsley
• 1 tsp chili powder
• 1 Tbsp oregano
• 1 egg, beaten
• 1 cup shredded low fat mozzarella cheese

Directions

Preheat oven to 400 degrees. Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 minutes, flipping once. Cut spaghetti squash in half lengthwise, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season with salt & pepper. Roast for 50-60 minutes and let cool for 10 minutes.
Meanwhile, in a large bowl, combine ground turkey, onion powder, garlic, parsley, chili powder, oregano, ground pepper and egg.
Mix well to combine. Form meatballs of desired size by rolling between the palms of your hands. Place the meatballs on the baking sheet about 1 inch apart. Bake until the meatballs are firm to the touch and cooked through, about 15-20 minutes. After the squash has cooled, scrape the flesh with a fork to create strands. Top with 4 meatballs, 1/4 cup sauce, and 1/4 cup shredded mozzarella cheese each. Broil until cheese is golden brown and bubbly.