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Cut squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on High for 6 to 7 minutes or until tender when pierced with a fork; carefully remove from baking dish. Repeat with the other squash half. Cool squash slightly. Using a fork, shred and separate the squash pulp into strands. You should have about 4 cups.
Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add mushrooms and half of the onion; cook for 5 minutes, stirring occasionally. Transfer mushroom mixture to a large bowl. Stir in apple, thyme, pepper and salt. Add turkey breast and mix well. Shape mixture into 12, about 2-inch diameter meatballs.
In the same skillet, heat 2 teaspoons of the oil over medium heat. Add meatballs. Cook for 10 to 12 minutes or until no longer pink (165°F), turning occasionally so meatballs brown evenly. Reduce heat if meatballs start to get too brown.
Meanwhile, in a large nonstick saucepan, cook the eggplant and remaining onion in the remaining 2 teaspoons oil over medium heat for 5 to 10 minutes or until tender, stirring occasionally. Stir in the pasta sauce.
To serve, divide squash among four serving plates. Top with meatballs and sauce mixture. Sprinkle with Parmesan cheese.