1
Preheat oven to
400
Lightly coat the inside of spaghetti squash with cooking spray. Place squash halves, cut sides down, in a 15x10x1 inch baking pan. Bake 50 minutes or until squash is soft. Cool slightly. Using a for, carefully rake the stringy pulp from shells, separating it into strands that look like spaghetti.
2
Meanwhile, for meatballs, in a large bowl pour the boiling water over bulgur; let sand for about 20 minutes or until most of the water is absorbed. Stir in egg, 1 t. of the Italian seasoning, and the garlic. Add ground beef; mix until combined. Shape into about 1-inch meatballs.
3
Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add meatballs; cook until evenly browned, turning occasionally. Stir in tomatoes, sugar, crushed red pepper, salt, and the remaining 2 t. Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 10 minutes or until sauce starts to thicken and meatballs are done.
4
Serve meatballs and sauce over squash. Sprinkle with Parmesan cheese and, if desired, basil.