Spaghetti Squash with 'Meatballs' in a Homemade Sauce

For the spaghetti squash:

1. Preheat oven to 400 degrees F.
2. Carefully cut the squash in half.
3. Scoop out the seeds.
4. On a tray lined with aluminum foil, place the two halves face up and lightly drizzle with oil and season with salt, pepper, onion & garlic powder.
5. Flip over so the skin is facing up and pop in the oven for 45-55 minutes, depending on the level of softness you prefer and how big the squash is.
6. Remove from the oven, flip cut side up and let cool for a few minutes. Use a fork to scrape and create the ‘spaghetti,’ pulling from the sides of the squash inward.

For the homemade sauce:

1. On low-medium heat, add to a pot:
2. Two cans of tomato sauce, two cans of crushed tomatoes with basil.
3. Add 1 Spanish onion that has been finely chopped & sauteed in olive oil till clear.
4. Add 4 large garlic cloves (don’t let them brown).
5. Add a little more fresh basil.
6. Season with salt & pepper to your liking.

For the meatballs:

1. Use plant-based meatballs (e.g., @purefarmland).
2. Add the meatballs to the sauce and let them cook in there the entire time the spaghetti squash is cooking. Make sure the meatballs reach an internal temp of 165 degrees F.

Assembly:

1. Top the spaghetti squash with homemade sauce, vegan meatballs, and vegan Parmesan cheese.