<p>Our healthy twist on spaghetti and meatballs. Turkey isn’t just to be enjoyed at Christmas - it’s a great source of lean protein and contains an amino acid called Tryptophan which may help those who are struggling with their sleep.</p><h4>Method</h4><p><strong>Step 1. </strong>Heat olive oil in a frying pan on a medium heat and sweat the squash while you prepare the other vegetables</p><p><strong>Step 2. </strong>Add the other vegetables (excluding tinned tomatoes) to the pan and cook for 10 minutes, stirring regularly to prevent them from sticking</p><p><strong>Step 3. </strong>Add the tin tomatoes, rinse the tin with the water and add to pan, and then add the apple cider vinegar. Place the lid on the pan and let simmer</p><p><strong>Step 4. </strong>Make the meatballs by mixing the Turkey and herbs together so that 3-4 meatballs per serving size are made with the mixture. Season with salt and pepper</p><p><strong>Step 5. </strong>Add to the pan of vegetables and cover. Cook for 15-20 minutes until the vegetable has softened and the meatballs are cooked through</p><p><strong>Step 6. </strong>Cook the pasta in boiling water for the time indicated on the packet whilst the meatballs cook</p><p><strong>Step 7. </strong>Add all to serving dish and crumble the feta on top, together with some fresh parsley or basil if desired</p><p><em><strong>Chef Gino's Top Tip: </strong>Make a big batch of the turkey meatballs, freeze them on a tray and then keep them in a bag for an easy dinner. To add flavour to the squash and courgette, roast them in the oven for 20 minutes at 200c (or in air fryer) with a touch of olive oil. They should get some nice crispy edges.</em></p><h4>Substitutions</h4><p>There are lots of options and swap outs for this recipe to tailor it for a range of diets and flavour preferences; all without impacting it’s nutritional qualities.</p><p><strong>Make it Vegan: </strong>Omit the feta or replace with a plant based<strong> </strong>cheese instead. Replace the meatballs with diced tofu, tempeh or another plant based protein. <strong>Make it Gluten-Free: </strong>by using a gluten-free pasta. <strong>Don’t Fancy Pasta?: </strong>Serve with bulghur wheat or wholegrain sourdough bread.</p>