Preheat oven to 190 °C (375 °F).

Halve squash lengthwise and scoop out seeds with a spoon. Brush inside of squash with 15 mL (1 tbsp.) of olive oil, then season with salt and pepper. Place squash halves cut-side down on a parchment-lined baking sheet and bake for 30 minutes or until tender.

Meanwhile, in a bowl, mix together plant-based ground, bread crumbs, Parmesan, parsley and egg. Season with salt and pepper. Shape mixture into 10 to 12 balls, each about 2 in. (5 cm) in diameter.

In a non-stick skillet set over medium-high heat, heat remaining oil and brown meatballs on all sides. Reduce heat, pour marinara sauce over meatballs and cover. Cook approximately 20 minutes or until meatballs reach an internal temperature of 74 °C (165 °F).

Remove squash from oven. Using a fork, scrape the inside of squash to make long spaghetti-like strands. Divide squash among four plates, garnish with sauce and top with 2 to 3 veggie meatballs. Complete the meal with a baguette.