• Heat oven to 400°. In a bowl, combine first 3 ingredients. Finely chop 1/4 cup basil and add to bowl with 1/4 cup Parmesan. Grate 2 cloves garlic into bowl and add 1/4 tsp pepper and 1/8 tsp salt. Mix well and shape into 36 meatballs, using 1 scant tablespoonful turkey mixture for each. Place on a parchment-lined rimmed baking sheet.

  • On a second large rimmed baking sheet, toss squash noodles with 2 tbsp oil and 1/4 tsp each salt and pepper.

  • In a large lidded pot, heat 2 tbsp oil over medium. Slice 3 cloves garlic and add to pot along with shallot. Cook, stirring, 3 to 5 minutes. Coarsely chop remaining basil. Add tomatoes, basil, vinegar, sugar and 1/4 tsp pepper to pot. Partially cover and cook 5 minutes.

  • Place noodles and meatballs in oven. Bake noodles for 10 minutes. Bake meatballs for 5 minutes, then spoon into sauce. Cover and cook 5 more minutes.

  • Using tongs, transfer noodles to a platter. Top with meatballs and sauce and sprinkle with 2 tbsp Parmesan.

Nutrition Facts

294 calories; 10 g total fat; 545 mg sodium. 43 g carbohydrates; 11 g protein;