Using your hands, combine all ingredients except for basil and marinara sauce in a large mixing bowl. If you allow the meat to come to room temperature beforehand, this process will feel a lot less cold and will be much more comfortable.
Once thoroughly and evenly mixed, form into meatballs (fairly large, about the size of a lacrosse or tennis ball) and place them in the bottom of your crock pot.
Cover meatballs with marinara sauce, sprinkle with basil and cook on low for about 6 or 7 hours.
With about an hour to go on the meatballs preheat oven to 375° F.
Place squash rind side up on a baking sheet and bake for 35-45 minutes or until tender.
Remove from oven and let cool slightly for about 5-10 minutes.
Using a fork, scrape the flesh side of the squash to create pasta like strands.
Serve with meatballs and marinara sauce. Enjoy!
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/spaghetti-squash-and-meatballs-in-marinara-sauce/