New Favorite Squash

So last week I made spaghetti squash for the first time. How fun. Why have I never had this before? I found a really great recipe in the Martha Stewart Living magazine but it's not on her website for some reason. So I'm going to attempt to type it all out.

Spaghetti Squash with Turkey Meatballs
1 hr; serves 4 (or two hungry people)

Ingredients:
1 spaghetti squash (about 3 pounds), halved lengthwise
1 tbsp plus 1 tsp EVOO
1 onion, finely chopped
2 garlic cloves
1 1/2 tsp chopped fresh oregano
1/2 ounce grated parmesan cheese
1 tbsp dried breadcrumbs
8 oz lean ground turkey
8 oz mixed mushrooms
1 cup homemade or store-bought low-sodium chicken stock
4 oz baby spinach (about 5 cups)

Directions:
1. Preheat oven to 375 degrees. Season cut sides of squash with 1/4 tsp salt. Bake, cut sides down, on a baking sheet until tender, about 45 mins. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
2. Meanwhile, heat 1 tsp oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 secs. Divide mixture between 2 bowls.
3. Stir 1 tbsp plus 1 1/2 tsp cheese into 1 bowl of onion garlic mixture. Mix in breadcrumbs, turkey, 1/2 tsp salt, and 1/4 tsp pepper using your hands. Form into 12 balls.
4. Heat 2 tsp oil in large skillet over medium heat. Brown meatballs, turning, 4 to 6 mins; transfer to a plate. Add remaining tsp oil to skillet. Cook mushrooms, 1/4 tsp salt and 1/8 tsp pepper, adding a few tablespoons of water if skillet browns too quickly, until soft and beginning to brown 6 to 8 mins. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook partially covered, until meatballs are cooked through, 4 to 5 mins. Add spinach; cook until just wilted, about 1 min
5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese