Directions:

In a food processor, pulse garlic, spinach, basil, lemon juice and walnuts until fine. In a large bowl mix pesto mixture, turkey, panko and egg. Form into small balls. In a skillet heat oil over medium heat. Brown meatballs on all sides, about 2-3 minutes per side. Work in batches to not overcrowd the pan.

In a slow cooker mix together the crushed tomatoes, tomato paste, tomato sauce and seasonings. Carefully add in meatballs, covering the meatballs with sauce. Cook on low for 6-7 hours.

While the meatballs are cooking, preheat the oven to 400 degrees F. Slice the spaghetti squash lengthwise and remove the seeds. Rub small amount of olive oil on the flesh of the squash and sprinkle with a pinch of sea salt. Place squash flesh side down on rimmed baking sheet and roast in oven for 45 minutes. Once the squash is cool to the touch shred into •spaghetti.• Serve meatballs over shredded squash.