Slice the spaghetti squash and scoop out the seeds, if any. Line baking trays with parchment paper and place the squash face down over the paper. Bake in oven 45-60 minutes depending on how big your squash are.
Shred the mozzarella cheese and thinly slice the decorative basil leaves.
While the squash are baking, let's make the meatballs.
Thinly dice the onion and garlic cloves. Mince the parsley.
In a large bowl, knead together the onion, garlic, pork, parsley, italian seasoning, salt & pepper, egg, and almond flour.
Line a parchment paper over a baking tray. Make 20 meatballs the size of golf balls.
Place inside the oven, where the squash is already cooking, and bake for 20 minutes. Take out of the oven once cooked!
While the meatballs and squash are cooking, let's make the sauce!
Thinly dice the onion. Mince the garlic, fresh basil and parsley. Slice the mushrooms.
In a large pot, add the olive oil and cook the onion and garlic on medium-heat. When soft, add the mushrooms. Sautee for 2-3 minutes.
Add the tomato cans, water, and all of the spices. Stir well and simmer on medium-heat, uncovered, for 20 minutes. Stir once in a while to make sure the bottom of the sauce doesn't stick to the pot.
Add the cooked meatballs to the sauce and simmer another 10 minutes, or until desired thickness.
Take the spaghetti squash out of the oven, DON'T turn off the oven.
Scoop the noodles out of the shell so that they're easier to take, cover each shell with meatballs and tomato sauce. Sprinkle the shredded cheese over the meatballs and put back in the oven. Bake for an additional 5 minutes, or 10 minutes if you want your cheese to brown.
Take out of the oven and sprinkle some of the shredded basil over!