Meatballs w/ Sauce:
1 pound lean ground beef
3/4 cup dry bread crumbs
1/4 cup Parmesan cheese
Splash of milk
1 egg
2 cloves garlic, minced
2 onions, finely chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/8 teaspoon black pepper
2 (10.75 ounce) cans condensed tomato soup
2 (10.75 ounce) cans water
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
To make meatballs: Combine in a bowl ground beef, bread crumbs, parm cheese, milk, egg, garlic, onions, salt, Italian seasoning and pepper; mix well. Roll into 1 inch balls and place the raw meatballs on a 9 x 11 baking pan and bake at 350 degrees for 20-30 minutes. When cool, place them in a colander and rinse (yes, I rinse them) with hot water. This drains the grease so you don't have any "swimming" on top of the sauce.
To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 30 min to an hour.
While the sauce is simmering place a large pot of water on the stove and bring to a boil. Add salt and a pat of butter to the water. Cut the spaghetti squash in half and scoop out the seeds with a spoon (like you would a pumpkin). Add squash to the boiling water, shell side up. After 10 minutes pierce the flesh with a fork. If it goes in easily it is ready, if not cook for 5 more min and pierce again. One cooked, drain and allow to cool. When it is cool enough to handle (10-20 min), take a fork and hollow out the shell from top to bottom, making spaghetti like strands. I put the squash back in the shell and top with meatballs and sauce. You don't have to use the shell as a bowl. :)
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