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 bake at 400°F (204°C) 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°F (190°C). 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°F (68°C).
2. Serve spaghetti squash with meatballs and creamy tomato sauce, and garnish with chopped parsley and Parmesan cheese.