- For marinara: Heat 1 tablespoon oil in a large saucepan. Add onions, carrots, and garlic. Sauté over medium heat until vegetables are just crisp-tender. Add zucchini, bell pepper and mushrooms; sauté until vegetables are tender. Stir in tomatoes and seasonings. Simmer for 30 minutes. For a thinner more traditional sauce, puree marinara in a large food processor or blender. Return pureed marinara to large saucepan. Or use an immersion blender to partially puree the sauce. This will produce a chunkier sauce.
- For turkey meatballs: while marinara is simmering, combine ground turkey, egg, spinach, onion, basil, garlic powder, salt and black pepper in a large mixing bowl (clean hands work best for this).
- Portion into 16 meatballs (1-1/2 inch).
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs to skillet and brown all sides until cooked through, about 10 to 12 minutes. Remove meatballs from skillet and add to marinara sauce.
- Continue to cook marinara and meatballs for 10 minutes.
- For spaghetti squash: Pierce squash thoroughly with a sharp knife; about 1-inch in depth. Place squash on a plate or shallow microwave-safe casserole. Microwave squash on HIGH for 8 to 10 minutes. Turn over and continue to microwave on HIGH for an additional 8 to 10 minutes or until squash is soft when pressed. Remove from microwave; let sit 5 minutes to cool.
- Slice squash in half. Using a fork, lighlty scrape to remove seeds. Now, scrape the squash flesh from the skin into a large serving bowl. Top with marinara and turkey meatballs.
Spaghetti squash can be baked for 1 hour in a 350°F oven; pierce squash prior to baking.