Spaghetti and Meatballs

This is another Deceptively Delicious recipe. I really enjoyed it because it is different than what I'm used to. This says a lot. I grew up with spaghetti and meatballs every Sunday. I'm spoiled and can't stand canned sauce from the store. I only like my mom's homemade sauce. But I've been itching to try other homemade sauces. (I still hate canned stuff.) So this was refreshing to have something different.

Ingredients
1/2 lb. ground turkey
1 cup breadcrumbs
1/2 cup butternut squash puree
1 clove garlic, minced
1 tsp salt
1/4 plus 1/8 tsp black pepper
2 tsp olive oil
1 26-oz. can whole peeled tomatoes with their juice, pureed in a blender
1/2 cup water
1/4 cup carrot puree (optional) (I totally used it)
1/4 tsp garlic powder
Pinch of cayenne pepper
1 bay lead (again, don't have any, so I used my crushed bay leaves)
1 lb. spaghetti or angel hair pasta

In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic, 1/2 tsp salt and 1/4 tsp black pepper until well combined. Shape the mixture into 1-inch meatballs and place on a sheet of waxed paper or aluminum foil.

Coat a large nonstick skillet (this would take a mighty deep skillet. I'd just use a pot, or you have to dump your meatballs in the pot when you have to add everything else) with cooking spray and set it over high heat. When the skillet is hot, add the olive oil and then the meatballs and brown for 4 to 5 minutes, turning occasionally. Add the pureed tomatoes, water, carrot puree (if using), garlic powder, cayenne pepper, bay leaf, and the remaining 1/2 tsp salt and 1/8 tsp pepper. Reduce the heat to low and simmer for 15 to 20 minutes or until the meatballs are no longer pink in the center. Remove the bay leaf.

Meanwhile, bring a large pot of salted water to boil and cook your pasta. Drain and serve with sauce.

A fun variation to what I'm accustomed to. Worth a try. (It's packed with veggies, so it's pretty darn good for you too.)