Spaghetti Squash with Meatballs

1.Cut Spaghetti Squash in half and scrape out the inside 2.Place face down in a glass container and add water until it goes over the cut portion 3.Cook at 375 degrees for 45 minutes or until soft when forked 4.Dice the pepper and onions and divide into three parts 5.Combine the beef, ⅓rd of peppers and onions, coconut flour, 1 egg, cheddar cheese, garlic and salt + pepper 6.Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan 7.Combine the pork, ⅓rd of peppers and onions, almond flour, 1 egg, Monterey Jack cheese, garlic and salt + pepper 8.Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan 9.Combine the chicken, ⅓rd of peppers and onions, ground flax meal, 1 egg, Jarlsberg cheese, garlic and salt + pepper 10.Divide into 10 meatballs, approximately 1.5 Oz each and place on a foil lined pan 11.Cook for 25 minutes at 375 degrees or until internal temperature reaches 165 degrees 12.Fork the Spaghetti squash and add 100g to each lunch container 13.Add one of each meatball type to each container 14.Add 2 Oz. of tomato sauce 15.Top with 1 tsp. of Shredded Parmesan Cheese