Preheat the oven to 350 degrees F.
Halve the squash lengthwise and remove the seeds. Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.
Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes.
In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.
Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through.
Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	356.2 Kcal (1491 kJ)
Calories from fat	158.77 Kcal
		% Daily Value*
Total Fat	17.64g	27%
Cholesterol	87.57mg	29%
Sodium	627.98mg	26%
Potassium	478.99mg	10%
Total Carbs	19.1g	6%
Sugars	9.9g	40%
Dietary Fiber	4.18g	17%
Protein	34.94g	70%
Vitamin C	18.2mg	30%
Vitamin A	0.5mg	16%
Iron	1.4mg	8%
Calcium	230.9mg	23%

Amount Per 100 g
Calories	87.8 Kcal (368 kJ)
Calories from fat	39.13 Kcal
		% Daily Value*
Total Fat	4.35g	27%
Cholesterol	21.59mg	29%
Sodium	154.78mg	26%
Potassium	118.06mg	10%
Total Carbs	4.71g	6%
Sugars	2.44g	40%
Dietary Fiber	1.03g	17%
Protein	8.61g	70%
Vitamin C	4.5mg	30%
Vitamin A	0.1mg	16%
Iron	0.3mg	8%
Calcium	56.9mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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