Preheat oven to 400 degrees cut spaghetti squash in half and rub with olive oil. Place face down on cookie sheet and bake for 45 minutes. Take out of oven scrape out seeds. Scrape out spaghetti squash and measure 8 cups out. Put in a nut bag and squeeze out all the juices. Take squash out of nut bag and put in a bowl. Add 2 organic eggs. 1 cup organic raw shredded cheese. 1 tsp dried organic oregano. 1 tsp dried organic basil. 1 tsp sea salt. 2 organic garlic cloves minced. Stir and roll into a ball. Place on a cookie sheet lined with parchment paper. Bake at 425 degrees for 15-20 minutes until golden brown. Serve with red sauce.