1. In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.
2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes. Remove meatballs and set aside.
3. Heat oil over medium heat and add onion and cook until softened, about 2 minutes. Add garlic and Italian seasoning. Stir constantly for 30 seconds. Add tomato sauce and crushed tomatoes. Bring to a boil, then lower heat to a simmer and add meatballs. Cook, partially covered, for 10 minutes without stirring (stirring before the meatballs “set” may break them up into the sauce).
4. Gently stir and cook, partially covered, until the meatballs are just cooked through, about 5 minutes more. Serve over pasta, on rolls, or with favorite side dish.

Roasting Spaghetti Squash Instructions

1. Preheat the oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
2. Arrange squash in a 9×13-inch casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.
3. Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!