Preheat oven to 450 . Cut spaghetti squash in half lengthwise. Scoop out seeds and discard. Add enough water to a cookie sheet to cover the surface. Place both halves of squash face down (exposed side down) onto cookie sheet. Place in oven and bake approximately 40-45 minutes.
In the meantime, make falafel balls following directions on box. (If you purchase falafel mix in bulk, just place desired amount in bowl and add enough cold water to make a stiff mix). Heat about 1" of vegetable oil in medium deep pan until hot! Roll falafel into meatball sized balls, and fry until brown and crunchy on one side, then turn over and complete the other side. Balls should be evenly brown and crisp on the outside. Remove balls from cooking oil and place on a plate lined with paper towels to absorb excess oil.
Warm up your favorite spaghetti sauce on about medium low heat in a sauce pan. Stir occasionally so sauce does not burn on bottom. Keep covered to avoid splattering sauce.
When spaghetti squash is done, (most of the water should have been evaporated) remove from oven. Use an oven mitt to hold squash with one hand, and use a fork to scrape out contents onto a plate or dish. The squash should come out in spaghetti like strings, and be somewhat crisp. Cook less for crisper, and longer for squishier!
Add falafel balls, spaghetti squash and Parmesan cheese as toppings and eat like you would the traditional spaghetti and meatballs! This meal goes great with a small side salad and a glass of red wine. Enjoy!