Tomato Sauce 1 tablespoon extra virgin olive oil 3 garlic cloves, minced 1 pound canned or fresh plum tomatoes (skins removed), cut into quarters 1/2 teaspoon chopped parsley 1/2 teaspoon dried oregano 1 teaspoon chopped basil 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper
In large skillet, sauté garlic in olive oil until lightly browned over low-medium heat. Add tomatoes, parsley, oregano, and basil. Simmer for 20 to 30 minutes; stirring occasionally. (Prepare meatballs while sauce is cooking).
Meatballs 1 pound ground buffalo or turkey 1 onion, grated 1 large egg 1 tablespoon chopped parsley 1 teaspoon dried oregano 2 garlic cloves, crushed 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper ¼ cup chopped basil, chopped 1 tablespoon grapeseed oil
In medium bowl, mix all ingredients except grapeseed oil, together using your hands until combined well. Shape mixture into 1-inch balls. In skillet, heat oil over low to medium heat. Place meatballs in pan, turning as needed until brown on all sides. Transfer meatballs to pot with tomato sauce. Simmer for additional 30 minutes.
Preheat oven to 350°F. Pour 2 cups water in baking dish large enough to hold squash in single layer. Arrange squash cut side down in water. Bake 30 minutes, or until squash can be pierced with a fork. Remove squash from baking dish and set aside. When cool enough to handle, scrape inside of squash with a fork; squash will come out like spaghetti. Place squash on a serving platter and top with meatballs and sauce.