Spaghetti Squash and Meatballs

1 medium spaghetti squash 1 Tbsp. avocado oil Salt and pepper to taste Prepared, cooked meatballs-you can make your own while the squash is cooking or you can get frozen and prepare as directed 2 Tbsps. unsalted butter 2 cloves garlic, finely minced ¼ cup shredded parmesan cheese Preheat oven to 400°F. Line baking sheet with parchment paper. Cut both ends off squash-just enough to give it a flat surface. Cut squash in half lengthwise. Make sure you use a sharp knife. This is not really an easy task. If you struggle with it too much, microwave whole squash for about 3 minutes to soften rind. It will be much easier to cut this way. Scoop out seeds with a sturdy spoon. You will bend the spoon if it is not a good one. Brush cut surface of flesh of both halves of squash with avocado oil. Sprinkle each with salt and pepper to taste. Place each half cut side down on prepared baking sheet. Roast for 40-50 minutes. Remove from oven and allow to cool until you can easily handle squash. Use fork to scrape squash lengthwise to get long, lovely strands. In large skillet, melt butter and garlic. Sauté until garlic is fragrant, about 3 minutes. Add squash and any additional seasoning. Toss well, sprinkle in parmesan cheese and taste to see if you need additional seasoning. Top with prepared meatballs and serve hot.