Cut the squash in half and scrape out the seeds. Season the flesh with ½ tbsp olive oil, salt, and pepper.
Line an oven tray with foil. Place the two halves flesh-side down and cook for 30 to 40 minutes until tender. Remove and let cool.
Prepare the meatballs by combining turkey, panko, Parmesan, egg, basil, and parsley. Mix ingredients and form into meatballs. Heat 1 tbsp oil in a skillet and cook the meatballs
Heat a skillet over medium heat and add remaining olive oil. Sauté the garlic and onions until translucent. Add the marinara and simmer on low heat for 45 minutes.
Using a fork, scrape the stringy flesh from the skin of the squash to make “noodles” and stir into the sauce. Serve topped with meatballs.