Turkey Meatballs with Spicy Marinara Sauce over Spaghetti Squash

As I've mentioned before, spaghetti is my least favorite pasta. I love the meatballs. I love the sauce. I just don't care for the noodles. I'd rather have penne, ziti, rigatoni, ravioli.... or I'd rather have squash. Spaghetti squash is intriguing. When you bake it, and take a fork to it, it shreds into thin little strands of... spaghetti! And it's lighter and more nutrient-rich than a carb-dense pile of pasta. It paired perfectly with these turkey meatballs and spicy marinara sauce.

I realize this recipe calls for five different fresh herbs. That alone could set you back a big chunk of change. I conveniently had all but the parsley on hand (my little herb garden is still growing strong). While the fresh herbs will undoubtedly provide the best flavor, I'm sure you could substitute dried with delicious results. (Remember the 3:1 fresh to dried ratio when making the exchange.) If I had to pick just one to use fresh- it would be the basil, since it goes into the sauce at the end and always adds a special touch as a garnish. The minced chipotle in adobo is what gives the sauce some kick. Using only a teaspoon won't make it hot, but provides a smoky zing.

INGREDIENTS
Spicy Marinara Sauce:
1 Tbsp. extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 Tbsp. tomato paste
28 oz. can fire-roasted crushed tomatoes
1 tsp. chipotle in adobo sauce, minced (or more to taste)
2 tsp. fresh oregano, chopped
1 sprig fresh rosemary
salt and freshly ground black pepper, to taste
1/4 cup fresh basil, julienned

Turkey Meatballs:
1 lb. ground turkey
1 slice fresh whole wheat bread, crusts removed and crumbled
1/4 cup Parmigiano Reggiano, grated + extra for serving
1/2 cup carrot, finely grated
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh thyme, minced
1 egg, lightly beaten
1/2 tsp. salt
freshly ground black pepper

1 large spaghetti squash
extra virgin olive oil
salt and freshly ground black pepper
OR
1 lb. whole wheat spaghetti

DIRECTIONS
1. Preheat oven to 400 F. Halve spaghetti squash and scrape out the seeds. Place on a foil lined baking sheet, cut sides up, brush with olive oil, and season with salt and pepper. Roast in preheated oven for about 45 minutes, until tender. Let cool several minutes before scraping out the inside of the squash into strands with a fork. (Or if you are using pasta, bring a large pot of salted water to a boil and cook pasta according to package directions.)

2. To prepare the sauce, heat the olive oil in a large skillet over medium heat. Saute the onions several minutes, until tender. Add the garlic and cook for another minute. Stir in the tomato pasta, crushed tomatoes, chipotles, oregano, rosemary, and salt. Bring to a low boil, cover, and reduce heat. Simmer 15 minutes until slightly thickened. Season with salt and pepper to taste.

3. Meanwhile, to make the meatballs, combine the turkey and remaining ingredients in a large bowl. Gently mix with you hands and form into balls. Preheat broiler. Place meatballs on a foil lined baking sheet and broil for 5-10 minutes (depending on the size of your meatballs) until slightly browned and almost cooked through.

4. Remove the rosemary sprig from the sauce and stir in the basil. Add the broiled meatballs, cover, and cook another 10 minutes until the meatballs have absorbed some of the sauce.

5. Serve meatballs and sauce over spaghetti squash (or pasta) with freshly grated Parmesan.

Serves 4-6.

(Adapted from Food Network)