Preheat oven to 375 degrees F. Cut the Spaghetti Squash in half lengthwise and scoop out the seeds and strings.

Bake the spaghetti squash in the oven for about 1 hour. While the squash is baking, prepare a sauce pan and simmer tomato sauce on low. Add the frozen turkey meatballs to the sauce pan and cover, allowing to simmer. Add a half a cup of water as the sauce thickens.

Cut bell peppers into large chunks and grill them in a frying pan with a few tablespoons of olive oil. Sprinkle with garlic powder and pepper. Turn the bell peppers a few times and once they are more tender, add them to the pasta sauce.

When the spaghetti squash is cooked, use a fork to scrape the flesh and it should come off in strings. Scrape until all the strings are removed.

Heat up 2 tablespoons of olive oil in a large pan and saute the minced garlic for just a minute. Add in the spaghetti squash and blend well. Once the squash strands turn translucent (only about 3-4 minutes), then they are ready to serve. Plate the squash strands first and then add the tomato sauce with bell peppers and turkey meatballs on top. Serve warm and ENJOY!!!