Ingredients

Instructions

1. 1
   Halve squash lengthwise and scoop out the seeds. Place face down in a microwave safe dish. Add water. Microwave uncovered until flesh can easily be scraped with a fork, about 10-15 minutes.
2. 2
   Meanwhile, add ¼ cup Parmesan cheese, Italian seasoning and turkey to a large mixing bowl. Gently mix until evenly distributed and form into 12 meatballs.
3. 3
   Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and reduce heat to medium. Cook meatballs, turning occasionally, until browned all over. Add pasta sauce and bring to a simmer. Cover and cook, stirring occasionally, until the meatballs are done, about 10-12 minutes.
4. 4
   Once squash is done, shred into a bowl. Add remaining ¼ cup Parmesan cheese and 1 Tbsp. olive oil. Stir to mix. Season with salt and pepper, as desired. Top with cooked meatballs and sauce.