Preheat oven to 400 degrees. Cut spaghetti squash in half. Scoop out the seeds and pulp from both halves. Place the two halves face up in a shallow pan. Drizzle EVOO on the insides of each half. Lightly salt on top of the olive oil. Place spaghetti squash halves in oven for 40-45 minutes.
Combine all meatball ingredients into a large mixing bowl. Mix with hands.
Using a spoon, scoop out ¼ cup scoops of mixture and roll into consistent balls. Place meatballs on a non-stick baking sheet (or on a baking sheet with aluminum foil or parchment paper). Bake for 25-30 minutes, or until fully cooked.
Remove spaghetti squash from oven. Let cool for 5 minutes, then use a fork to pull out spaghetti squash strands. Place spaghetti squash strands in a bowl.
Heat up marinara sauce.
Serve spaghetti squash, meatballs and sauce. Garnish with cheese and enjoy!