Preheat oven to 400 degrees. Line a large baking sheet with SILPAT or foil. Line a smaller baking sheet will foil.
Cut spaghetti squash in half length-wise, then scoop out seeds, and rub with a little bit of olive oil. Season with 1/2 tsp Flavor God Garlic Lover's seasoning. Place on smaller baking sheet, cut side up.
Bake spaghetti squash for 35-40 minutes or until the flesh flakes apart easily with a fork.
Dump thawed spinach onto some paper towels and squeeze out excess moisture over the sink. Add to a large bowl, then add remaining ingredients except crushed tomatoes.
Mix with your hands until just combined, then roll into 1"-1 1/2" meatballs. Place on lined baking sheet. Spray with a little bit of olive oil or coconut oil to help them brown. Bake for 20 minutes or until cooked through.
Once spaghetti squash has baked and cooled slightly, use a fork to scrape the flesh from the shell and divide evenly among 4 serving dishes/containers. Top with meatballs and marinara.