Preheat the oven to 375 degrees. Pierce the squash several times with a sharp knife, and place it on a baking sheet. Bake for 50 minutes. When done, remove it, and set it aside to cool. When the squash is cool, cut it in half. Scoop out and discard any pulp and seeds. With a fork, scrape out the squash meat into a large bowl. Stir in the garlic, oregano, basil, onion powder, eggs, almond flour, sea salt, and pepper.

Preheat a large frying pan over high heat, and coat it with avocado oil. Drop the squash mixture in 2-inch circles into the frying pan, and cook them on high for 3 minutes. Turn the fritters, and cook them for an additional 3 minutes on the other side. Preheat the oven to 400 degrees. Line a baking sheet with foil, and spray it with avocado oil. Mix together the ground beef and Italian sausage. Roll the meat mixture into 1 1/2 inch balls, and place them on the baking sheet. Bake the meatballs for 20 minutes. In a small saucepan, combine the tomato paste, water, crushed tomatoes, garlic powder, basil, oregano, thyme, and crushed red pepper. Add an additional 1/4 teaspoon crushed red pepper for extra kick. Simmer on low. To assemble, top each squash fritter with a spoonful of sauce and a meatball. Sprinkle each fritter with the chopped basil, and serve.