1

Preheat the oven to 450°F. Line 2 large sheet pans with parchment paper.

2

Cut the squash in half lengthwise. Scoop out and discard the seeds. Coat the cut sides of the squash halves with cooking spray and season with ¼ tsp each salt and black pepper. Arrange the squash, cut-side down, on one of the prepared pans. Roast the squash until tender when pierced with a knife, about 35 minutes. Turn the squash halves over, cut-side up, and let cool slightly.

3

Meanwhile, in a medium bowl, whisk the ricotta and egg. Stir in the breadcrumbs, Italian seasoning, and garlic and the remaining ¼ tsp each salt and black pepper. Add the beef and mix well. Divide the meat into 20 portions (about 2 tbsp each) and shape each into a ball. Arrange the meatballs on the remaining prepared pan and coat the tops with cooking spray. Bake the meatballs until cooked through, about 10 minutes.

4

In a medium saucepan, heat the marinara over medium-high, stirring often, until hot, 2 to 3 minutes. Scrape the squash into strands with a fork and divide among 4 plates. Top with the marinara, meatballs, and Parmesan.

5

Serving size: about 2½ cups spaghetti squash, ½ cup marinara, 5 meatballs, and 1 tbsp Parmesan