Step 1: Prepare the Spaghetti Squash

Preheat your oven to 400°F (200°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and season with salt and pepper.

Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30–40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 2: Make the Turkey Meatballs

In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.

Shape the mixture into meatballs, about 1 inch in diameter.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs and cook for about 10–12 minutes, turning occasionally, until they are browned and cooked through.

Step 3: Heat the Marinara Sauce

In a small saucepan, heat the marinara sauce over low heat until warmed through.

Step 4: Assemble the Dish

Once the spaghetti squash is roasted, carefully flip it over and use a fork to shred the flesh into spaghetti-like strands.

In a large bowl, toss the spaghetti squash strands with the remaining tablespoon of olive oil and season with salt and pepper to taste.

Step 5: Serve

Serve a generous portion of spaghetti squash topped with turkey meatballs and marinara sauce.

Sprinkle with fresh basil or parsley and additional grated Parmesan cheese if desired.