Preheat your oven to 425 degrees Fahrenheit.

Use a large chef's knife to carefully slice the spaghetti squash in half from lengthwise (through the stem). Scoop out the seeds.* Stab the rind of the squash a few times with the knife. Place cut side down in a large baking pan or on a lined baking sheet. Roast for 40-45 minutes. Let cool.

While the squash roasts, prepare the meatballs. Saute the chopped onion in the oil for 5 minutes until translucent. Add the garlic and saute for another 2 minutes. Remove from the pan. Toast the oats in the pan over low heat for 3-4 minutes. Combine the beef, salt, cooked onion and garlic, egg, toasted oats, and spices in a mixing bowl. Use your hands to gently combine everything together and then shape into 10-12 meatballs.

Once the squash is done, lower the oven temperature to 375 degrees Fahrenheit. Bake the meatballs for 20 minutes, turning halfway through.

While the meatballs cook, chop the onion into thin slices and cook with a bit of oil for 10-15 minutes over medium-low heat. Once it begins to caramelize, chop the red pepper, mince the garlic, and add to the pan to cook for a couple more minutes.

Use a fork to pull the flesh out of the spaghetti squash. Divide between four bowls. Top each bowl with 1 tablespoon olive oil, season salt and pepper to taste, and equally divide the meatballs, onions, and peppers between the bowls.