Spaghetti squash with meatballs and red sauce

Skip the pasta! I love this recipe because you can reduce the carbohydrates and increase the vegetable servings. Add some protein with the yummy seasoned meatballs.and serving the Italian-seasoned turkey meatballs and quick, homemade marinara sauce or a quality jar sauce.

1 3-pound spaghetti squash

2 tablespoons water
2 tablespoons extra-virgin olive oil, divided
1/2 cup chopped fresh parsley, divided
1/4 cup finely shredded Parmesan cheese, divided
1 1/4 teaspoons Italian seasoning ( this is my favorite company to get my spices )
1/4 teaspoon salt
1 tablespoon coconut flour
1/4 teaspoon freshly ground pepper
1 pound 93%-lean ground turkey
1-2 16 0z Whole Garlic & Sweet Basil Marinara by Mezzetta ( or make your own sauce )

PREPARATION

Heat oven to 375 degrees. Halve squash lengthwise and scoop out the seeds. Brush the inside of each half with olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut sides down on a rimmed baking sheet and put the sheet into the oven. Bake for about 40 minutes, or until you can easily pierce the squash with a fork.
When squash is done, scrape the squash flesh into a bowl and cook, stirring occasionally, until Stir in 1/4 cup parsley. Remove from heat, cover and let stand.
Meanwhile, combine the remaining 1/4 cup parsley, 1 tablespoon coconut flour, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.
In a medium size pot over low-medium heat. add the sauce and meatballs. Bring to a simmer, cover and cook, stirring often, until the meatballs are cooked through, 10 to 12 minutes
Serve the sauce and meatballs over the squash, sprinkled with 1/4 cup Parmesan.

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