Helen Cavallo's "Spaghetti" and Meatballs

instructions For the Homemade Tomato Sauce: Dice the carrots, stalks of celery and onion, and mince the garlic. Drizzle olive oil to coat the bottom of the pot and cook over medium heat until warm. Add the ingredients and allow them to sweat. The longer you cook the vegetables, without allowing them to turn brown, the better. Add salt and a pinch of chili flakes.

instructions Once the tomatoes are cooled, take them out with your hands and you’ll notice that the skins are separating from the flesh. Remove all the skin and coarsely chop the tomatoes, adding them to the pot with your celery, carrots, onion and garlic. Add in your water and wine, and stir. Allow this to cook over medium-low heat, until the liquid starts to reduce down and the sauce starts to meld together and become fragrant – about 45 minutes to 1 hour. Add torn basil.

instructions Slice squash in half (lengthwise) and pull out seeds. (Don’t throw them out - you can roast them at a later time by adding 1 teaspoon olive oil and salt, and roasting until golden brown.)

instructions For the Meatballs: Meanwhile, use a bowl big enough to incorporate all ingredients. Add ground turkey first to the bowl, followed by the egg, and the rest of the ingredients. Use your hands to mix everything together.

instructions Take your cooked spaghetti squash and scrape out the flesh with a fork, you will see that the spaghetti squash is stringy, forming little pieces of spaghetti, as you scrape. Discard the hard outer shell.