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For the spaghetti squash spaghetti:
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1.
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Preheat oven to 375 F. 2.
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Cut the spaghetti squash in half and scoop out the seeds.
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3.
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Place the spaghetti squash cut side up into a baking dish, drizzle a little olive oil onto the squash and sprinkle with salt and pepper.
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4.
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Pour about 1/2 an inch of water into the bottom of the pan, and sprinkle just a little water over the cut side of the squash.
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5.
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Cook for 15 minutes.
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6.
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Turn the squash over and cook for 30 minutes more.
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7.
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In the meantime, put a large pot of water on to boil for the pasta.
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8.
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In a large skillet over medium heat, put 1 tablespoon of olive oil.
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Once the oil is hot add the diced onion and cook until translucent, 5-7 minutes.
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9.
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Add the bell pepper, garlic and Italian seasoning, cook until the pepper is soft, about another 5 minutes.
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10.
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Add the tomatoes*, salt and pepper.
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Simmer until the squash and pasta are ready.
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If the sauce starts to thicken, turn the heat down to low.
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*If you like alot of sauce add 1 to 1 1/2 cups more of diced tomatoes.
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11.
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Remove the spaghetti squash from the baking dish, and using a fork scape the threads of the squash into a bowl.
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12.
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Cook the pasta in the boiling, salted water until it is almost done, about 7 minutes or according to package instructions for al dente.
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When you drain the spaghetti reserve about 1 cup of the pasta water.
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13.
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Add the cooked pasta, the spaghetti squash, butter and the basil to the skillet containing the sauce.
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Cook until the spaghetti is done to your liking.
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You can add a little pasta water if the sauce is too thick.
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Taste for seasoning, add salt and pepper if necessary.
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14.
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Serve the Spaghetti Squash Spaghetti as is or top with Parmesan cheese and turkey meatballs.
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For the turkey meatballs:
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1.
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Preheat oven to 375 F. 2.
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In a medium bowl put the turkey and bread crumbs, sprinkle the milk over the bread crumbs.
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3.
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Put the remaining ingredients into the bowl with the turkey and bread crumbs, mix well.
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4.
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Spray a sheet pan with cooking spray.
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5.
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Form the mixture into 12 equal sized balls and put them on the sheet pan.
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6.
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Cook the meatballs in the hot preheated oven for 25 minutes.
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7.
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Serve the meatballs with your favorite sauce, over the spaghetti squash spaghetti, or in a sandwich.
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*To make the meatballs ahead and freeze them, do the preparations 2 through 5, then put the pan of meatballs into the freezer uncovered for 2 to 3 hours.
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Do not leave the meatballs uncovered in the freezer for more than a few hours, or they will become freezer burned.
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When the meatballs are frozen put them into a freezer bag, and back into the freezer.
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The meatballs can be cooked from frozen.
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Put the frozen meatballs on a sheet pan that has been sprayed with cooking spray, and cook in a 375 F for 40-45 minutes.
