Whose favorite scene in "The Lady and the Tramp" wasn't the Italian Bistro part? Want to re-create this moment for you and a significant other this Valentine's, try this variation of spaghetti.  

Turkey Meatballs with Spaghetti Squash Marinara

• Ingredients
• 1 spaghetti squash (4-5 pounds)
• Marinara Sauce
• 1 onion, chopped
• 1 clove garlic, minced
• 24 oz canned diced tomatoes
• 2 Tbsp low-sodium tomato paste
• 1/2 cup fresh basil leaves, finely chopped
• Meatballs
• 3/4 lb lean ground turkey
• 1 egg white
• 2 Tbsp finely chopped shallots
• 1 Tbsp Dijon mustard
• 1 Tbsp chopped fresh parsley
• 1 tsp chopped fresh oregano
• 1/8 tsp freshly ground black pepper
• 2-3 dashes hot pepper sauce

Preparation

1. Preheat the oven to 400°F. 

3. Heat a medium nonstick skillet over medium heat and coat with cooking spray. Add the onions and garlic and cook for 2 to 3 minutes, until softened. Add the canned tomatoes, tomato paste and basil. Simmer gently for 15 minutes. Set aside.
4. In a medium bowl, combine the turkey, egg white, shallots, mustard, parsley, oregano, pepper and hot-pepper sauce. Mix gently and shape into eight meatballs.
5. Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the meatballs and cook for 4 to 5 minutes, turning often, until browned all over. Pour the tomato sauce over the meatballs in the skillet. Cover and simmer for 8 to 10 minutes, until the meatballs are cooked through.
6. Cut the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out 3 cups of squash from the shell (reserve the remaining squash for future use). Arrange the squash on a serving platter and top with the meatball-marinara sauce mixture.

Per serving: approx. 483 calories, 38g protein, 48g carbohydrates, 18g fat (4g saturated), 11g fiber and 12g sugar

Source: http://eatocracy.cnn.com/2012/01/11/hooray-for-healthier-mac-n-cheese-chili-and-more/?hpt=hp_bn8