Turkey-Apple Meatballs with Spaghetti Squash

Cut squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on High for 6 to 7 minutes or until tender when pierced with a fork; carefully remove from baking dish. Repeat with the other squash half. Cool squash slightly. Using a fork, shred and separate the squash pulp into strands. (You should have about 4 cups.) Set aside.

Coat a large nonstick skillet with cooking spray; heat over medium heat. Add mushrooms and half of the onion; cook for 5 minutes, stirring occasionally. Transfer mushroom mixture to a large bowl. Stir in apple, thyme, pepper and salt. Add turkey breast and mix well. Shape mixture into 12 meatballs, each about 2 inches in diameter.

Heat 2 teaspoons of the oil in the same skillet over medium heat. Add meatballs. Cook for 10 to 12 minutes or until no longer pink (165 degrees F), turning occasionally so meatballs brown evenly. Reduce heat if meatballs start to get too brown.

Meanwhile, cook the eggplant and remaining onion in the remaining 2 teaspoons oil in a large nonstick saucepan over medium heat for 5 to 10 minutes or until tender, stirring occasionally. Stir in the pasta sauce.

To serve, divide reserved squash among four serving plates. Top with meatballs and sauce mixture. Sprinkle with Parmesan.