I Spaghetti Squash
1 Package of your favorite meat or veggie balls
I Jar of your favorite spaghetti sauce or your own homemade sauce
Optional Items: chopped onion, chopped garlic, black olives, green olives, jalapeño, mushrooms
Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. If it starts to burn then take it out! Each oven cooks differently.
While the squash is cooking chop up whatever other veggies you want to put into the sauce.
Pour the sauce into a pan, add the meatballs and veggies. Cook for the entire time the squash is cooking on a moderately low heat, stir often to prevent the sauce from sticking and burning to the bottom. Cover the sauce so it doesn't start to bubble and explode onto your oven.
Once the squash is out of the oven give it a few minutes to cool off then, using a fork, fork out all the squash into a container.
Serve hot and enjoy!