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1
Preheat the oven to 425 degrees F.
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2
Cut the spaghetti squash in half lengthwise and drizzle with olive oil, salt and pepper.
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3
Place the squash cut-side-down on a rimmed baking sheet and roast for 45 minutes.
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4
Meanwhile, place the beans, sun-dried tomatoes, 1 onion, 1 carrot, and 3 cloves of garlic in a food processor.
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5
Puree until completely smooth.
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6
Place the bean puree in a large bowl with the ground meats, red pepper, 1 1/2 teaspoon salt, eggs and 3 tablespoons parsley.
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7
Mix by hand until the ground meat is completely blended.
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8
Shape into 8 large meatballs and place on a parchment paper-lined rimmed cookie sheet.
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9
Bake for 30 minutes.
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10
While the squash and meatballs are baking, add the rest of the onion, carrots and garlic to the food processor.
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11
Pulse until chopped well but not pureed.
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12
Heat 2 tablespoons of oil in a large sauce pot over medium-high heat.
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13
Add the chopped veggies and saute for 5 minutes to soften.
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14
Then add all the canned tomatoes, remaining 1 teaspoon salt, 1/2 teaspoon pepper, remaining parsley and basil.
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15
Bring to a simmer and reduce heat.
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16
Cover (mostly) and continue to simmer until the meatballs are done baking.
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17
Remove the meatballs from the oven and carefully transfer them into the tomato sauce.
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18
Add the balsamic vinegar and simmer another 15 minutes so the flavors meld.
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19
When the squash has cooled a bit, use a fork to scrape the flesh into spaghetti strands and place on plates.
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20
Top each pile of spaghetti squash with tomato sauce and meatballs.
