1 (28-ounce) can whole tomatoes blended for 15 seconds on low
2 teaspoons salt
Parmesan and shredded basil for garnish
Preheat oven to 425F. Cut squash in half, remove seeds and place face down on a parchment lined baking sheet. Bake for 45 minutes or until tender.
Preheat a 13″ deep sided fry pan or dutch oven over med-high heat. In a stainless steel mixing bowl add all ingredients for meatballs and mix until blended. Form mixture into 1 1/2″ rounds and plate on a plate.
To the preheated pan add olive oil and then meatballs. Fry, turning several times until browned. Add garlic to the meatballs and sauté for a few seconds, do not brown. Pour in blended tomatoes and add salt. Cover and simmer on low for 10-15 minutes until meatballs are fully cooked.
Place cooked squash in a serving bowl, and use a fork to separate squash from shell into “pasta” strands. Top with meatballs and sauce. Garnish with Parmesan and shredded basil. Serve immediately.