Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl. Add turkey; gently mix to combine (do not overmix). Using about 2 tablespoons each, form into 12 meatballs.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes. Push the meatballs to the side of the pan, add garlic and cook, stirring, for 1 minute. Add tomatoes, crushed red pepper to taste, the remaining 3/4 teaspoon Italian seasoning and 1/4 teaspoon salt; stir to coat the meatballs. Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through, 10 to 12 minutes more.

Serve the sauce and meatballs over the squash, sprinkled with the remaining 1/4 cup Parmesan.

Recipe nutrition: Per serving: 409 calories; 18 g fat (5 g sat, 6 g mono); 74 mg cholesterol; 31 g carbohydrate; 0 g added sugars; 14 g total sugars; 32 g protein; 8 g fiber; 581 mg sodium; 1233 mg potassium.

Nutrition bonus: Vitamin C (55 percent daily value), Vitamin A (54 percent dv), Iron (39 percent dv), Potassium (35 percent dv), Calcium (20 percent dv)

2 Carbohydrate Serving(s)

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat, 3 medium-fat meat, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)