Begin by preheating your oven to 400 degrees and then line a baking sheet with aluminum foil or spray with non-stick spray. Wash your spaghetti squash and cut it in half going lengthwise.
Bake your squash for 45 minutes. Note that if you have a larger spaghetti squash you may need to cook it longer.
Let it cool and then scoop the seeds and stringy bits out. Use a fork to shred the spaghetti squash.
Combine the squash noodles and pesto together. Mix well and then add the pasta sauce in. Add the mixture to a well greased 9 x 13 inch casserole dish.
Garnish generously with shredded Parmesan cheese. You can add the meatballs on top to bake or bake them separately on a baking sheet.
Bake at 350 degrees for 30 minutes or until the cheese is melted. You can broil for 30 seconds to get the cheese extra melted.
Notes
If you have a larger or very firm spaghetti squash you may need to add 15 minutes to the cooking time to ensure it is completely baked and easily shredded.To freeze, let it cool, put in a freezer safe plastic storage bag, remove any excess air, and then freeze for a later date.Nutritional information is an estimate only.