1. Preheat the oven to 375 F2. Prep the spaghetti squash. Wash and dry it, then cut in half lengthwise. Scoop out the seeds with a spoon, then place cut side down in a pan with 1/2 cup water. Bake at 375 for 30 minutes.3. Once the squash is in the oven, place a large pan over medium-high heat. Add 1 Tbsp. olive oil and the ground beef. Brown the beef, breaking it up with a wooden spoon (about 10 minutes). When it is brown, add garlic powder, salt, and pepper if using.4. Add Italian seasoning and marinara sauce. Reduce heat to low, and simmer about 5 minutes.5. While the meat is cooking, combine the ricotta, 1 cup parmesan, and 2 Tbps. olive oil in a medium bowl. Set aside.6. When the spaghetti squash is done, check with a fork to make sure the strands come out easily. If not, continue to cook for 5-minute increments. 7. Remove the squash to a plate or cutting board so they can cool faster. Once cool enough to handle, scrape the strands out with a fork into a large bowl.8. Add the ricotta cheese mixture to the spaghetti squash and mix together. Salt to taste.
ASSEMBLY1. Spray a 9 x 13 pan with olive oil spray (or simply put a bit of olive oil in the bottom)2. Spread spaghetti squash mixture evenly in bottom of pan.3. Layer the meat mixture on top of the squash.4. Sprinkle the Mozzarella and the remaining Parmesan on top.5. Bake for 15-20 minutes until cheese is bubbly.
Italian sausage would be a delicious substitute for the ground beef. Just leave out the salt and garlic powder.