Spaghetti Squash and Meatballs

Preheat oven to 350°F. Cut squash in half. Be sure to not cut long ways as the texture will change. Chop parsley, mince garlic and shred parmesan.
Hollow out center removing seeds. Place hollow side down onto parchment paper on a baking sheet. Bake for 45 minutes or until fork tender.
Puree oatmeal in a blender or food processor. Should be fine in texture.
In a large mixing bowl, mix together everything except spaghetti sauce: egg, oatmeal, salt, pepper, parsley, basil, oregano, onion powder, garlic, beef, lamb, parmesan cheese and olive oil.
Roll into 8 large 4oz meatballs OR smaller 1 ounce meatballs if preferred. In a medium stock pot, heat up spaghetti sauce.
In an oiled skillet on medium heat, cook meatballs rotating them and cooking on every side to brown them. When they are almost to temp, place them in spaghetti sauce to finish cooking. Cook until done (165°F) internal. You are looking to stew them in the sauce for 30 minutes.
Once squash is cooked, remove from oven. Using a fork, scrap the inside to reveal 'noodles'.
Place 'noodles' and meatballs in a bowl. Top with more sauce, parmesan cheese and parsley. Enjoy!