1. Preheat the oven to 400f and cut the spaghetti squash in half lengthwise and discard the seeds. Drizzle with olive oil, salt + pepper and place the squash halves on a baking dish - face down. Pour a little bit of water on the pan too. Bake squash for 50 minutes or until just fork tender then use a fork to shred the squash.
2. Next, heat a skillet over medium heat. Add the beef and cook until browned - strain any excess grease from the pan, then add the marinara sauce and simmer.
3. Mix the ricotta with the Italian seasoning, a pinch of salt and pepper, parmesan cheese, and 1 cup shredded mozzarella.
4. Pour about half of the marinara sauce mixture over the spaghetti squash halves, and use a fork to stir the sauce with the shredded squash. Spread the ricotta mixture on top, then the rest of the marinara sauce. Top with remaining mozzarella cheese.
5. Transfer to the oven and bake for another 10-20 minutes or until the cheese is melted and browned in some spots. Broil on high for 2-3 minutes, if desired for further browning. Remove and enjoy!
