Spaghetti and turkey meatballs

1. Preheat oven to 180°C (350 °F).
2. In a large bowl, combine turkey, breadcrumbs, 45 mL (3 tbsp) of the cheese, parsley and pepper. Using a 15 mL (1 tbsp) measuring spoon, roll turkey mixture into meatballs and place on parchment paper lined baking sheet. Repeat with remaining mixture. Makes 24 meatballs. Bake for 10 minutes. Use a digital food thermometer to check that meatballs have reached an internal temperature of 74°C (165°F). Remove from oven.
3. Meanwhile, in a saucepan, bring pureed tomatoes, carrot, onion, garlic, basil and hot pepper flakes to a simmer. Add meatballs; cover saucepan slightly and simmer for about 30 minutes or until thickened.
4. In a pot of boiling water, cook spaghetti for about 10 minutes or until tender but firm. Drain well and return to pot. Toss with sauce and meatballs until well coated. Sprinkle with remaining cheese to serve.

Spaghetti squash method

Looking for a creative way to increase your vegetable intake? Swap out the pasta for spaghetti squash. Here are a few ways you can cook it.

1. Start by cutting the squash in half and scooping out the seeds.
2. Place the squash cut-side down in a baking dish. Make sure the dish is microwave or oven-safe, depending on how you plan to cook it.
3. Add about 2.5 cm (1 inch) of water to the baking dish.
4. Choose your method of cooking the squash. You can:
   • microwave it for about 10 minutes or until soft
   • roast it in the oven covered with aluminum foil in a baking dish. Cook at 200°C (400°F) for 30 to 45 minutes or until soft
5. Make the squash noodles once squash is cool enough to handle. Use a fork to pull the squash strands away from the rind. Toss the squash noodles in with the sauce and meatballs until well-coated.
6. Serve immediately or store in the fridge for 3 to 4 days or in the freezer for 2 to 3 months.