Preheat oven to 400 degrees.
Cut squash in half and scoop out seeds, discard or set aside seeds to save for roasting later.
Brush the flesh with 2 Tbsp. olive oil and season with salt and pepper. Place each half face down on cookie sheet and place in oven for ~40 minutes.
Mix ground meat with breadcrumbs, egg, garlic, parmesan and salt until all ingredients are mixed together.
Divide meat and roll into 12 meatballs.
Place the meatballs on a baking sheet and bake at 400 degrees for ~25-30 minutes. If using lean meat, the meatballs might cook faster, continue to watch. Meatballs are ready when meat thermometer reads 165 degrees.
Remove squash from oven and using a fork pull the squash flesh away from the peel separating the flesh into spaghetti like strands.
Distribute spaghetti squash evenly between plates and top with meatballs and tomato sauce. Serve hot.