1. Prepare the spaghetti squash
Preheat the oven to 200°C.
Cut the spaghetti squash in half lengthwise, remove the seeds, then brush the insides with olive oil. Season with salt and pepper.
Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
Bake for 35 to 40 minutes, until the flesh is tender and can be easily pulled apart with a fork.
2. Prepare the turkey meatballs
In a large bowl, mix together the ground turkey, egg, breadcrumbs, garlic, parmesan, parsley, paprika, cumin, salt, and pepper.
Form small meatballs with your hands (about the size of a walnut).
Heat a frying pan with a little olive oil over medium heat. Brown the meatballs for about 8 to 10 minutes, turning them so they are cooked through on all sides.
3. Make the tomato sauce
In a separate pan, sauté the chopped onion and garlic in the olive oil until translucent.
Add the tomato sauce, basil or oregano, salt, pepper, and sugar. Simmer over low heat for about 10 minutes.
4. Assemble and serve
Once the spaghetti squash is cooked, gently scrape the insides with a fork to form spaghetti-like strands.
Divide the spaghetti squash among plates, spoon generously with the tomato sauce, and top with the turkey meatballs.
Sprinkle with a little Parmesan cheese or fresh basil before serving, if desired.
Tip:
You can add vegetables like spinach or mushrooms to the tomato sauce for more flavor and nutrients.
