To prepare the spaghetti squash pre-heat the oven to 375 degrees. Using a sharp knife cut the top and bottom off then cut the spaghetti squash lengthwise separating it in half. Using a spoon scoop out the interior seeds and discard.
Drizzle with olive oil, and season with salt and pepper. Place them cut side down on a parchment lined baking sheet and place into the oven for about one hour. Remove the squash from the oven, turn them upside-down and using a fork fluff the interior so that it looks like spaghetti. If you are not ready to eat it simply cover with aluminum foil and reserve.
To prepare the turkey meatballs place the turkey in a bowl, add in the grated zucchini, parmigiano reggiano, parsley, tarragon, garlic powder, fennel seeds, chilli flakes, breadcrumbs, salt and pepper. Pre-heat the oven to 375 degrees. On a parchment lined baking sheet place the four centimeter meatballs down (using a scoop is a great tip for this!). Bake in the oven for 17-20 minutes until fully cooked. Then remove from the oven and reserve.
To prepare the tomato sauce start with olive oil in sauté pan on medium high heat, add the onion and garlic. Cook until the onions are translucid, and the garlic is golden. (**if you burn the garlic at this point please start the recipe over) Then add in the crushed tomatoes and let it simmer on low for 15-20 minutes. Season with salt, pepper to taste and freshly torn basil.
To assemble, on a dish place two to three meatballs per half spaghetti squash, then pour the hot tomato sauce over top. Sprinkle with some extra parmigiano reggiano and freshly torn basil. (you can also keep these in the oven to warm until you are ready to eat). Enjoy!