Baked Spaghetti Squash with Meat Sauce

1. Cut spaghetti squash in half and remove seeds.
2. Drizzle inside of squash with olive oil and season with 1/2 of dried seasonings.
3. Bake at 400 F degrees for about 45-60 mins until squash is fork tender. I like mine more soft and not as crunchy when you bite into it so I cooked mine for about 55 mins.
4. While squash cooks in oven, heat medium skillet over medium high heat and add in onions/garlic and ground beef with dried seasonings. Cook until beef is done.
5. Add in jar of marinara sauce and brown sugar. Stir until it comes to a boil.
6. Lower heat and let sauce cook with meat until spaghetti sauce is done.
7. Remove spaghetti squash from oven and use fork to loosen the insides of the squash until it looks like “spaghetti”.
8. Pour in about a cup of sauce into squash and mix again until squash and sauce are well combined. Top with more sauce, if desired.
9. In a small bowl, mix ricotta, 1/4 cup mozarella, and Parmesan until well combined. Set aside. This will be the topping for the spaghetti squash right before baking.
10. Add in ricotta/mozarella/parmesan mixture on top and more mozarella cheese afterwards.
11. Place spaghetti squash back in oven and bake for about 10 mins or until top is golden brown. Garnish with chopped parsley.