Place spaghetti squash flesh side down on a baking sheet. Bake for 40-45 minutes, or until tender. Allow to cool. Shred inside with a fork to get "spaghetti".
While squash is cooking, combine 2/3 cup of Dei Fratelli Chopped Mexican Tomatoes, white rice, and black beans in a medium bowl. Set aside.
Add garbanzo beans to a food processor and pulse until ground down. Add 1 1/3 cups of rice mixture and continue pulsing until well mixed well.
Remove mixture from food processor and add to bowl with remaining rice mixture. Add cumin, garlic, salt, and pepper. Combine all ingredients together and form into golf-sized balls. Set aside.
Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Place balls in hot oil and cook until all sides are brown, about 7-10 minutes. Repeat as needed until all balls are cooked.
In a separate saute pan, add spaghetti squash noodles, Dei Fratelli Tomato Sauce, and remaining Dei Fratelli Chopped Mexican Tomatoes. Combine well and cook over medium heat until cooked through, about 5 minutes. Serve balls over spaghetti squash mixture.