Spaghetti Squash and Meatballs

1 large spaghetti squash halved length-wise and seeded
1/2 cup asagio cheese (or desired amount)
8 basil leaves chopped
For meatballs, we use our meatloaf recipe.  Soup is optional.

1.  Place the squash cut side down in a shallow baking dish.   Bake at 350 degrees for 45 minutes.
2.  Turn squash over and toss with a fork and add desired seasonings (salt, pepper, garlic).  Bake additional 15 minutes or until tender.
3.  Meanwhile, prepare meatballs according to meatloaf recipe.  Shape mixture into small meatballs in a baking pan.   Bake at 350 degrees for 45 minutes.  
4.  Serve squash topped with cheese, basil, and meatballs. 

Serves about 6.

Meatloaf (the only one Shalise likes)

This recipe also makes really great meatballs.
Adapted from Better Homes and Gardens Cookbook.

1 beaten egg
3/4 cup oats
1/4 cup Shiner Bock beer
1/4 cup finely chopped onion (half of a medium)
1/4 cup finely chopped celery
1/4 cup finely chopped orange bell pepper
1/4 cup finely chopped or shredded carrot
1/2 tsp dried basil or herb de provence
1/2 tsp salt
1/2 tsp pepper
1 lb ground lean beef
1 can condensed tomato soup or Campbell's Select Harvest Tomato Basil soup

1.  Mix together egg, oats, beer, onion, celery, bell pepper, carrot, basil or herb de provence, salt and pepper.
2.  Add ground beef and mix well.
3.  In a shallow baking dish, shape mixture into a loaf.
4.  Bake at 350 degree oven until no longer pink.  About 40 minutes.
5.  Top loaf with soup and bake additional 10 minutes or until desired doneness.