First, halve squash lengthwise and scoop out the seeds.
In a microwave-safe large dish, place facedown the squash and add water.
Microwave on high for about 10 to 15 minutes. Or until fork-tender.
Meanwhile, combine extra-lean ground beef, ¼ cup parsley, Italian seasoning, onion, garlic, salt and pepper in a medium bowl. Gently mix everything well to combine.
Using about 2 tablespoons each, form into 12 meatballs.
Remove the squash from the microwave and let it rest for 10 minutes.
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and reduce heat to medium. Cook the meatballs for about 4-6 minutes or until browned. Don’t forget to turn occasionally. Set aside.
In the same skillet, heat 1 tablespoon oil over medium-high heat. Scrape the squash flesh into the skillet and cook, until the squash is beginning to brown, 5 to 10 minutes. Stir occasionally and season with salt and pepper. Set aside.
In a large pan, bring to boil the homemade tomato sauce and add the meatballs.
Bring to a simmer, cover and cook, stirring occasionally, until the meatballs are cooked through. It’s about 10 to 15 minutes.
Serve the sauce and meatballs over the squash and enjoy!