Preheat the oven to 400°F (200°C).
Roast the Squash: Place the halved spaghetti squashes on a baking sheet, cut-side down. Roast for about 40 minutes, or until the squash strands are tender and easily pulled apart with a fork. Let it cool slightly, then use a fork to scrape out the strands.
Step 2: Prepare the Meatballs
In a bowl, mix the ground beef, egg, breadcrumbs, garlic powder, oregano, kosher salt, and black pepper.
Roll the mixture into small meatballs (about 1 inch in diameter).
Heat olive oil in a skillet over medium-high heat. Cook the meatballs, turning occasionally, for about 8-10 minutes, until browned and cooked through. Set aside.
Step 3: Make the Squash Filling
In a saucepan, heat the milk or heavy cream over medium heat until warm.
Add the chopped spinach, sun-dried tomatoes, mozzarella, half the parmesan, kosher salt, and black pepper. Stir until the cheese is melted and the mixture is creamy.
Gently fold the spaghetti squash strands into the creamy mixture, combining well.
Step 4: Garlic Herb Butter
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