Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray.

Slice the spaghetti squash in half lengthwise and scrape out the seeds. Spray or brush the cut sides with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 25 to 30 minutes. Remove the squash and let it cool until it’s comfortable to touch.

While the squash is roasting, mix up the meatballs. Combine the beef, garlic, egg, parmesan, basil, parsley, breadcrumbs and a big pinch of salt and pepper. Form into meatballs about 1 to 1.5 inches in size. Place the meatballs on a plate.

Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown all over. They do not need to be completely cooked through because they will cook in the oven!

Spread ¾ cup of marinara sauce on the bottom of a 9x13 inch baking dish. Use a fork to pull the strands of spaghetti squash from the skin and place them in the baking dish. Top the squash with the meatballs and add the remaining sauce on top. Sprinkle with the mozzarella cheese. I also like to add another sprinkle of parmesan cheese here too.

Bake for 20 more minutes so everything comes together. Sprinkle with more parmesan, fresh basil and crushed red pepper flakes. Serve!