Spaghetti Squash With Meatballs

1 lb grass fed lean ground beef
1/2 cup chopped organic yellow onions
1/4 cup grated parmesan cheese
2 minced garlic cloves (fresh is best)
1 large organic egg
2 teaspoons oregano
2 teaspoons garlic powder
1 teaspoon salt
1 (16 ounce) jar spaghetti sauce
1 spaghetti squash

Preheat oven to 350 degrees. Mix all of the meatball ingredients together in a bowl. Form into balls and place in a square glass baking pan. Bake 20-25 minutes flipping them over halfway through.

With a sharp knife carefully stab the spaghetti squash multiple times so the skin is pierced all around it. Put it on a plate and place it in the microwave for 12-16 minutes on 100% power. It is done when the skin is soft when pierced with a fork.
Pour the desired amount of marinara sauce into a large sauce pan begin heating on medium to low heat about 5 minutes before meatballs are done. When the meatballs are done, put them in the sauce and simmer for about 5-10 minutes.

Slice the spaghetti squash crosswise and scoop out the seeds. Then scoop out the squash into serving container(s). Or you can use the squash as your bowl and simply fluff up the squash with a fork before pouring the sauce and meatballs inches.