1. Preheat oven to 400°F and prepare a baking sheet with parchment paper.
2. Arrange 8 Ian’s Meatballs on the prepared baking sheet and bake for 20 minutes or until an internal temperature of 165°F is reached.
3. Using a fork, make holes around the outside of your spaghetti squash and microwave for 5 minutes. Hold the spaghetti squash with a towel to cut in half length wise. Scoop out the seeds and discard.
4. Fill a large microwave safe dish with ½” water and place the halved spaghetti squash flesh side down. Microwave for 10-20 minutes depending on size, or until flesh is tender and easily shreds with a fork.
5. Meanwhile, prepare your pumpkin seed pesto by adding all ingredients to a food processor and blending until fully combined.
6. Carefully remove spaghetti squash from the microwave. Flip and use a fork to shred the squash, careful to keep the shell intact for your serving “boats”. Transfer most of the spaghetti squash shreds into a large mixing bowl, leaving about ½” border on each side.
7. Add a few spoonfuls of the prepared pumpkin seed pesto to the mixing bowl and toss to combine, adding more to your desired sauciness. Store the remaining pesto in the refrigerator as a dipping sauce for up to one week!
8. Spoon ½ of the spaghetti squash and pesto mixture back into each spaghetti squash shell.
9. Top each spaghetti squash with 4 meatballs. Sprinkle with your favorites (we used fresh basil, red pepper flakes, and nutritional yeast) and enjoy!