Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.

In a large bowl combine the beef, garlic, yellow onion, parsley, oregano, black pepper, salt, pepper flakes, Worcestershire sauce, tabasco, olive oil, egg, and cheese; use your hands to combine the ingredients until combined. Take about a 1/4 cup of the beef mixture, make into a round ball, and then press your thumb deep in the middle, making room for the mozzarella ball. Place cheese in the middle and with hands pat the meatballs shut, making sure the cheese is completely covered; transfer to prepared baking sheet. Repeat with remaining meat and cheese. Bake the meatballs for 25-28 minutes. Once cooked all the way through, toss in marinara sauce and serve over spaghetti squash, or with your favorite noodle/ sauce combination. These also make awesome meatballs sandwiches!

Roast spaghetti squash and let it cool. Once cool enough to handle, shred the squash with a fork, transferring the "spaghetti" to a large bowl; set aside.

In a large skillet heat the olive oil over medium-heat. Add in garlic, salt and pepper and cook just until the garlic is lightly golden and fragrant. Add in spaghetti squash, stir to coat, then return squash and all garlic/oil from the pan to the clean bowl.

Heat olive oil in a medium-sized saucepan over medium heat. Add in onion and crushed red pepper and cook for 10-12 minutes, stirring occasionally, or until onion is soft and translucent. Add in garlic and cook until fragrant, about 1-2 minutes, then add in crushed tomatoes, basil, salt, and pepper. Bring the sauce to a rolling boil, then reduce the heat to low and cook, uncovered, for 15 minutes. Taste to check seasoning, adding more salt, pepper, and fresh basil as needed.

To serve: Place a scoop on spaghetti squash on each plate, top with a few meatballs, then top with a generous ladle of marinara sauce. Add additional Parmesan cheese and basil if desired.