Skinnigetti and Buffalo Meatballs.

I first learned about & how to cook Spaghetti Squash while watching the Wendy Williams show, when she had Richard Simmons on. I decided to use it as a noodle for my spaghetti. Think of it as a "skinnier" way to make spaghetti with the same great taste for those who can't stand whole wheat pasta, although I DO enjoy whole wheat products. any who...
Tonight is Spaghetti Squash and Buffalo Meatballs for supper...

* Just so you know, when I write 1-2 or something similar I am trying to show approximation. I like things VERY spicy and most people don't. Also, I don't measure things out when I cook. I just throw what seems to enough!  Just use your judgement for what you prefer. *

You will need:
1 spaghetti squash
Spaghetti sauce
1-2 TBSP Italian seasoning
1 tsp minced garlic
1 lb buffalo meat (You can substitute with ground turkey or beef.)
2-3 TBSP worchestershire sauce
1 tbsp ketchup
1 tsp Italian style bread crumbs
fresh cracked salt & pepper
1/2 TBSP crushed red pepper flakes
1-2 TBSP McCormicks Steak Seasoning
pinch of  parsley
Parmesan cheese, We use both grated and shredded.
1 TBSP of butter. (I use REAL BUTTER!)
OPTIONAL
1/2 cup Mozzarella Cheese
10 Jumbo Black Olives
4-5 small sauteed sliced mushrooms (You can saute them right before you add your meatballs to the skillet.)
4-5 sliced cherry or grape tomatoes

For the Spaghetti Squash:

Cut squash in half, lengthwise (This can be VERY difficult.),

remove all of the seeds. (I use a spoon to get it all out.)
Place squash cut sides up in a microwave dish with 1/4 cup water.

Cook on HIGH for approx 10-15 minutes, more if necessary.
Let stand covered, for 5 minutes.
With a fork "comb" out the strands. Add butter

Start heating up your sauce. I like the Organic, Traditional sauce by Muir Glen.

For the Meatballs:
In a mixing bowl, combine buffalo meat, seasonings, minced garlic, worcestershire sauce, ketchup, read crumbs. Then, roll them into individual balls. I like mine a medium size. Too small will cook faster and probably won't be as juicy, big ones won't absorb all of the sauce, so medium seems to be just right for me.

In a medium-large skillet, heat up your olive oil and then place in the buffalo meatballs. You may want to add a bit more ketchup and worcestershire and cover. Cook until desired style. We like medium/well.
**Hint** Tonight, I added a splash of beer in the sauce pan!

* You can serve it just like regular Spaghetti and Meatballs, or follow instructions below *

Mix your spaghetti sauce strings with the 1/2 your mozzarella and 1/8 Cup of parmesan, black olives, tomatoes, and mushrooms. Break some meatballs in half and add those in,sprinkle some more Italian seasonings to your liking, and mix in about 1/2 cup of your spaghetti sauce (More or less to how you prefer your pastas). Add this mixture back into your spaghetti squash halves and cover with the rest of your cheese and some more parmesan. Bake at 350 for 15-20 or until cheese is lightly browned!

ENJOY
I'll add pics once mine is done baking!