• Preheat oven to 375F.

Prepare the Spaghetti Squash

• Slice the spaghetti squash into 2-inch round slices. Using a spoon remove the seeds.
• Place the spaghetti squash rounds into a 9x13 ceramic baking dish. Drizzle with olive oil, sprinkle with salt, cover tightly with foil, and bake for 20 minutes.
• Uncover, flip the squash, cover and bake for an additional 20 minutes, or until the squash easily separates from the rind and into spaghetti-like strands, being careful not to overcook.

Prepare the Meat Sauce

• While the squash bakes, make the meat sauce by heating 1 teaspoon olive oil over medium high heat in a large pot or Dutch oven.
• Add the onion, sprinkle with ¼ teaspoon salt, and cook until just softened, about 3 minutes, stirring frequently.
• Add an additional 1 teaspoon of olive oil, then the beef. Sprinkle with ¼ teaspoon salt, the garlic powder, and the Italian seasoning, stirring to break the meat into small pieces. Cook until browned and cooked through, about 5-7 minutes, stirring occasionally.
• Turn off the heat. Drain any excess fat from the meat if desired, then add the marinara sauce and stir to combine.

Prepare the Cheese Sauce

• While the squash roasts, in a medium bowl, stir together the ricotta cheese (or cottage cheese), egg, ½ cup mozzarella, parmesan and black pepper until well combined.

Prepare the Casserole

• When the spaghetti squash is cool enough to handle, separate it from the rind into spaghetti-like strands. Discard the rind.
• Add the squash back to the same casserole dish (no need to wash the dish in between) along with half of the meat sauce, stirring until the sauce completely coats the spaghetti squash.
• Smooth the squash into an even layer, then top with the remaining meat sauce, again smoothing into an even layer.
• Dollop the cheese sauce on top, smoothing into an even layer. Sprinkle with the remaining ½ cup mozzarella.
• Cover with foil and bake for 20 minutes covered, then uncover and bake an additional 10 minutes until browned and bubbling.
• For more even slicing, allow to cool 10 minutes before serving.