Cut spaghetti squash in half lengthwise. Arrange onto baking dish cut-side up. Place in oven at 450 degrees. Do not preheat oven. Cook for 25-35 minutes depending on size of squash. I recommend checking squash after 20 minutes. See picture above for visual to see what you want them to look like after roasting. I roasted mine for 35 minutes.

Remove seeds. Brush each half with olive oil and sprinkle pinch of salt on each half. Turn oven off and return to oven to keep them warm while preparing meatballs.

In large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and minced garlic and sauté 3-5 minutes or until soft.

Remove from heat and transfer to medium bowl. Add ground turkey, egg, Parmesan, milk, bread crumbs, tomato paste basil, salt and pepper. With a wooden spoon or your hands, combine until ingredients are well incorporated.

Form into 1 inch balls and roll each into cornmeal for a thin coating.

In the same skillet, heat 1 tablespoon olive oil over medium to medium-high heat. Add meatballs to skillet and sear for 6-8 minutes turning 1-2 times.

Preheat oven to 350. Remove squash if working with one oven only and cover with foil.

Bake meatballs for 10-15 minutes at 350℉ aiming to have an internal temp of 165. Add pasta sauce to meatballs.

Arrange spaghetti squash bowls by using a fork to remove squash from edges. Add 2-3 meatballs/sauce to spaghetti squash and top with Parmesan cheese.