To make spaghetti squash:

1. Slice spaghetti squashes in half and scoop out the seeds. Place face-down in a baking dish. Pour ½ cup water into the dish. Microwave on high 10-12 minutes, or until fork-tender or bake at 400 degrees for 45-60 minutes, or until fork-tender. Let slightly cool, then use a fork to loosen strands of squash. For serving, leave squash strands in the shell or remove and place in bowls.

To make tomato sauce:

1. Heat oil in a Dutch oven or high-sided pan to medium-low heat. Add onion and sauté 6-7 minutes or until soft. Stir in garlic, Italian seasoning and oregano. Add tomatoes and fresh basil and bring to a simmer. Crush the tomatoes with a wooden spoon, then let simmer 10-15 minutes. Stir in salt and black pepper. Use an immersion blender to puree the sauce until very smooth, or transfer mixture to a blender and puree until very smooth. Stir in sugar and cream cheese until cream cheese is melted. Taste and adjust seasoning, if necessary.

To make meatballs:

1. Preheat oven to 375 degrees. Fit a baking sheet with a wire rack and coat with cooking spray. Place all ingredients into a large bowl and mix with your hands until ingredients are thoroughly combined. Form into 2-inch meatballs and place on the prepared rack. Bake 17-20 minutes or until meatballs are set and internal temperature reaches 155 degrees.
2. Serve spaghetti squash with meatballs and creamy tomato sauce, and garnish with chopped parsley and Parmesan cheese.