Turkey breast , squash, & green onion meatballs (baked) over spinach rotini with a low fat ricotta white sauce...

You will need

1 -1/2 cups of spinach rotini (or any veggie pasta will be great)

1 cup low fat ricotta (or regular if you like)

1 small fresh squash

1 -1.50 pound ground turkey breast

1 small/medium yellow onion

1 garlic clove (or one tablespoon minced garlic)

1 egg

½ Parmesan cheese

Salt and pepper to taste (remember that Parmesan cheese adds salt so go light when adding salt & pepper)

½ cup-3/4 cup Italian season bread crumbs (plain is fine to, you can just add seasoning)

Pre heat oven to 350

Chop onion garlic and finely

Chop squash finely(or grate)

In a pot boil water(add pinch of salt to boiling water) and cook noodles as directed ( and as desired al dente or more)

In a non stick pan heat 1 tablespoon of olive oil and a light coat of cooking spray

Add onion and garlic on medium heat, cook onion until translucent

In a bowl add meat, egg, Parmesan, seasonings, garlic, breadcrumbs, and squash

Mix together in bowl until you can’t see the egg anymore(just a tip so you know all the ingredients are incorporated)

Make golf ball sized meat balls and place onto a baking sheet light coated with cooking spray or brushed with olive oil if cooking spray is not available (or cover pan with sheet of foil for easy clean up, still use light coat of cooking spray to assure the meatball won’t stick)

Bake in oven for 25-30 minutes. Since all ovens vary , at 25 minutes take out smallest meatball and cut in half, if cooked all way through you can turn off oven and let meatballs in for 2 more minutes to assure they are fully cooked (or take out if desired temp. is achieved)

In a small saucepan over low heat , ricotta ,  salt, pepper, and  Parmesan to taste.(add any other seasons you like as well)

Once sauce is nicely melted, cover or mix with cooked noodles and place your baked meatballs on top