Spaghetti and Meatballs

1 1/2 pounds lean ground turkey
2 egg whites
1/2 cup dry Italian-style breadcrumbs
1/2 cup oatmeal (uncooked)
1/4 cup water
1/2 cup onion, finely chopped
2 cloves garlic, crushed
1/4 cup fresh parsley, minced (I used dried, a pinch)
2 tsp. dried basil (I used fresh, YUM)
1 tsp. black pepper

1 small can tomato sauce
1 can diced tomatoes (undrained)
1/2 cup puree of choice (green or yellow squash)
2 tsp. Italian seasoning, or more, to taste
2 cloves garlic, crushed

whole wheat spaghetti noodles
reduced fat Parmesan cheese

Preheat oven broiler. In a large mixing bowl, combine turkey, egg whites, breadcrumbs, oats, water, onion, garlic, parsley, basil and pepper. Mix ingredients thoroughly and then shape into 1 1/2 diameter meatballs.

Arrange meatballs on a baking sheet and place under broiler for 10 to 12 minutes, turning occasionally until they are browned on all sides.

In a large pan, combine tomato sauce, diced tomatoes, puree, Italian seasoning, garlic and cooked meatballs. Simmer over low heat about 20 minutes.

Prepare spaghetti according to package directions. Serve with Parmesan cheese, if desired.