2 spaghetti squash, about 2 pounds each
2 tablespoons olive oil
3 garlic cloves, thinly sliced
freshly ground pepper
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
With a fork, prick the squashed in several places. Place on baking sheet; bake until soft to the touch, about 1 hour.
When cool enough to handle, half the squashes. With a spoon, scoop out the seeds and discard. Using a fork, scrape the flesh into strands into a large bowl.
In a large skillet, heat oil over low heat. Add the garlic and cook until fragrant and just starting to color, about 5 minutes. Add the squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.
Toss squash with chicken meatballs in tomato sauce.