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1
Preheat your oven to 425 degrees Fahrenheit.
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2
Use a large chef's knife to carefully slice the spaghetti squash in half from lengthwise (through the stem). Scoop out the seeds. Stab the rind of the squash a few times with the knife. Place cut side down in a large baking pan or on a lined baking sheet. Roast for 40-45 minutes. Let cool.
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3
While the squash roasts, prepare the meatballs. Saute the chopped onion in the oil for 5 minutes until translucent. Add the garlic and saute for another 2 minutes. Remove from the pan. Toast the oats in the pan over low heat for 3-4 minutes. Combine the beef, salt, cooked onion and garlic, egg, toasted oats, and spices in a mixing bowl. Use your hands to gently combine everything together and then shape into 10-12 meatballs.
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4
Once the squash is done, lower the oven temperature to 375 degrees Fahrenheit. Bake the meatballs for 20 minutes, turning halfway through.
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5
While the meatballs cook, chop the onion into thin slices and cook with a bit of oil for 10-15 minutes over medium-low heat. Once it begins to caramelize, chop the red pepper, mince the garlic, and add to the pan to cook for a couple more minutes.
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6
Use a fork to pull the flesh out of the spaghetti squash. Divide between four bowls. Top each bowl with 1 tablespoon olive oil, season salt and pepper to taste, and equally divide the meatballs, onions, and peppers between the bowls.
