Spaghetti Squash with Turkey Meatballs

(recipe adapted from Martha Stewart Living Magazine)

Preheat oven to 375. Season cut sides of squash with salt and pepper. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let squash cool enough to handle and scrape flesh into a colander to drain. Set aside drained squash.

Heat 1 tablespoon olive oil  in a medium skillet on medium heat. Cook onion and garlic, until soft, but not brown. Add oregano, cook 30 seconds. Divide mixture between 2 bowls.

Stir a few tablespoons cheese into one bowl of onion mixture. Mix in breadcrumbs, red pepper flakes, turkey, 1/2 tsp salt and 1/2 tsp pepper. Form into balls.

Heat 2 tablespoons olive oil in large skillet over medium. Brown meatballs on all sides, 4- 6 minutes. Transfer to a plate and repeat as necessary. Add the remaining onion mixture, chicken stock, and meatballs to the pan. Gently simmer, slightly covered, until meatballs cooked through, 5 min. Add spinach and cook until just wilted, 1 minute.  Put a bed of squash on a plate, add your meatball mushroom spinach mixture on top and sprinkle with Parmesan cheese!