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1
For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
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2
Rub 1/2 tablespoon of the olive oil on each cut-side of the squash and sprinkle with salt and pepper.
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3
Place the squash cut-side up on a baking sheet and roast until fork tender, 45 minutes to 1 hour.
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4
To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance.
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5
Cool the squash for at least 10 minutes.
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6
Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
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7
While the squash cooks, make the sauce.
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8
Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat.
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9
Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes.
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10
Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes.
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11
Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf.
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12
Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally.
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13
Season with salt and pepper.
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14
For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl.
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15
Form about 40 bite-size (1-inch in diameter) meatballs.
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16
Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
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17
Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.
