Preheat oven to 375°F and line a baking sheet with foil (for easy clean up.)

Combine all the ingredients for the meatballs in a bowl and lightly mix.

Scoop the meatball mixture into 1 1/2-2 tablespoon balls and lightly roll into balls. (I used my cookie scoop.)

Bake on the prepared baking sheet for 16-20 minutes, or until cooked through.

Heat a heavy bottomed pan and sauté the onion until translucent and just turning golden in just enough olive oil to coat the bottom of the pan.

Add the crushed tomatoes and simmer for 10-15 minutes.

Add the balsamic vinegar and sweeten to taste with the sugar, if desired.

Cut the squash in half and scoop out the seeds.

Place cut side up on a microwave safe baking dish.

Put a few tablespoons of water in the bottom of the dish and drizzle the spaghetti squash with a little olive oil and then season liberally with salt and pepper.

Microwave for 5-7 minutes, or until you can easily push a fork through the squash’s flesh. A bigger squash will need longer to cook. Be careful not to over-cook it as it will be mushy. Alternatively, you can bake the squash in the oven.

Scrape the “noodles” out of the squash using a fork.