Directions

1. Preheat your oven to 425 degrees Fahrenheit.
2. Use a large chef's knife to carefully slice the spaghetti squash in half from lengthwise (through the stem). Scoop out the seeds. Stab the rind of the squash a few times with the knife. Place cut side down in a large baking pan or on a lined baking sheet. Roast for 40-45 minutes. Let cool.
3. While the squash roasts, prepare the meatballs. Saute the chopped onion in the oil for 5 minutes until translucent. Add the garlic and saute for another 2 minutes. Remove from the pan. Toast the oats in the pan over low heat for 3-4 minutes. Combine the beef, salt, cooked onion and garlic, egg, toasted oats, and spices in a mixing bowl. Use your hands to gently combine everything together and then shape into 10-12 meatballs.