Preheat oven to 450 and start heating up your favorite tomato sauce in a large stock pot over medium heat.

Slice squash in half (lengthwise) and pull out seeds. Rub olive oil, kosher salt and coarse ground pepper all over the flesh side of squash. Place flat side down on a roasting tray and place in oven for 40 minutes until the flesh of the fork is tender. Take out of oven and allow to cool.

While spaghetti squash is baking make the meatballs. Use a bowl big enough to hold and mix all ingredients. Add ground beef to the bowl first, followed by egg and then the rest of the ingredients. Use your hands to mix everything together really well.

Grab a dollop of the meat mixture (approximately 3 tbsp) and roll between your palms until a uniformly round meatball is created. Repeat this until all the meat is made into meatballs. Place all the meatballs one by one into the tomato sauce you have cooking on the stove. Give a gentle stir occasionally so the meatballs don't stick to the bottom of the stock pot. In 20 minutes your meatballs will be cooked through (don't overcook or they will not be as tender and juicy).

Take your cooked spaghetti squash and scrape out the flesh with a fork. You will see that the squash is stringy, forming "spaghetti noodles" as you scrape. Discard the hard outer shell.

In a bowl serve 1 heaping serving of spaghetti squash followed by a dollop of tomato sauce and 2 meatballs. Sprinkly with pamesan cheese. A great meal to make with the kids! Enjoy!