Meatball Stuffed Spaghetti Squash

Directions

1. Preheat the oven to 400°, with a rack in the upper and lower third. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Place cut side down on a large baking sheet and roast on the bottom rack until flesh is easily shreddable, about 40 minutes.
2. Meanwhile, make the meatballs: grease a large baking sheet with olive oil. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, 1 minced garlic clove, 1 teaspoon salt, and a few pinches of red pepper flakes. Roll the mixture into 16 meatballs and place on the prepared baking sheet. Bake on the upper rack, until golden and cooked through, about 15 minutes.
3. In a large skillet, heat the remaining 2 tablespoons of oil over medium-high. Add onion and cook, stirring, until soft, about 5 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the marinara and add a few pinches of red pepper flakes. Simmer until the sauce has thickened, about 10 minutes. Season with salt and pepper.
4. Heat the broiler on high. Shred spaghetti squash into strands with a fork. Spoon meatballs and sauce into squash. Stir and top with mozzarella cheese. Broil until golden. Garnish with basil and serve.