Spaghetti squash and Turkey Meatballs

Spaghetti squash and sauce
Ingredients
1 Spaghetti squash (4-5 pounds)
1 Onion, chopped
1 Clove garlic, chopped
6 Plum tomatoes, chopped
½ of Cup crushed tomatoes
2 Tablespoons tomato paste
½ of cup finely chopped fresh basil leaves

Directions
1. Preheat oven to 375 degrees. Wrap the entire squash in slide. Place it on a baking sheet and bake for 1 to 2 hours, until you soft, with a fork, pierced which turn the squash halfway through cooking. You set aside to cool.
2. Heat a medium nonstick skillet over medium heat. (You can use butter support cooking.) Add the onion and garlic and cooking for 2 to 3 minutes until soft. Add plum tomatoes, crushed tomatoes, tomato and basil. Simmer gently for 15 minutes. Set aside.
3. Make Turkey Meatballs (see below). Pour the tomato sauce, you previously about the Meatballs in the baking dish aside. Cook for 10 more minutes.
4. Cut the cooked spaghetti squash in half. Remove and discard the seeds. Shovel squash from the shell from 3 cups. (Keep that other squash for future use). Arrange the squash on a serving platter and top with the Meatball marinara sauce mix.

Turkey Meatballs
Ingredients
1 lb. ground Turkey
1 Egg, beaten
½ Cup sprouted grain bread crumbs
1 El Worcestershire sauce
1-2 Cloves of garlic (depending on how much you like garlic)
1 Teaspoon onion powder
½ teaspoon red pepper flakes
1 Teaspoon salt

Directions
1. Preheat oven to 375 degrees.
2. Mix all ingredients together in Bowl, roll into balls.
3. Place in baking dish.
4. Bake for 15 minutes or until cooked through.

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