Preheat oven to 375. Cut the spaghetti squash width wise. Once oven is ready, place the squash on a cookie sheet and bake for 30-40 minutes or until fork tender.

While the squash is baking, make the "Meaty Pasta Sauce" linked above. Start by browning the beef and Italian sausage over medium heat (about 4 minutes). Throw out most of the fat released by the meat. Add the garlic, canned tomatoes, tomato sauce, and paste. Mix well. Add the spices and mix well (again). Let it simmer on low heat covered for up to 2 hours stirring every once in a while.

While the sauce simmers, make the egg mixture. Mix all the ingredients and whisk well.

Once the squash is ready, using a fork, scrape out the strands.

Throw all the stands from the spaghetti squash into the sauce (5+ Cups of squash).

To assemble: pour half of the meat/spaghetti into a 12x9-15x10 baking dish, then half of the egg mixture, and finally sprinkle 1 TBSP of nutritional yeast over the entire thing. Repeat one more time by pouring the rest of the meat/spaghetti mixture, egg mixture and finally sprinkling one more TBSP of nutritional yeast.

Bake for 30 minutes at 350 F.

Let it cool for at least 15 minutes before serving. Garnish with fresh basil.