Roasted Spaghetti Squash with Meatballs

Step 1: Preheat oven to 400 degrees Fahrenheit.

Step 2: Coat the inside of the spaghetti squash with cooking spray. Place the squash halves, cut side down on a 15 x 10 inch baking sheet. Bake for 50 minutes or until squash is soft; cool and then with a fork rake the stinging pulp from the shells, separating it into strands (spaghetti).

Step 3: Meanwhile to make the meatballs: in a bowl add the bulgur and then pour the boiling water over the bulgur; let stand for 20 minutes or until water is absorbed. Stir in egg, 1 teaspoon of Italian seasoning and the garlic and then stir in the ground beef. Shape into 1 inch meatballs.

Step 4: Place a skillet over medium high heat and spray it with cooking spray. Add meatballs and cook until browned. Stir in the next 4 ingredients (-salt) and 2 teaspoons Italian seasoning. Bring to a boil; reduce heat and simmer, uncovered for 5-10 minutes or until sauce thickens and meatballs are done.

Step 5: Serve meatballs and sauce over the squash. Sprinkle with Parmesan and basil (if desired).