1

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2

Cut off the ends of the spaghetti squash and then cut the spaghetti squash in half length-wise. Scoop out the seeds and place cut-side down on the baking sheet. Bake for 35 to 45 minutes, until soft and the flesh can easily be pierced with a fork. Baking time will depend on the size of the squash.

3

While the spaghetti squashes are baking, brown the ground beef in a skillet over medium heat. Break up the ground beef as it cooks. This will take about 10 to 15 minutes. You can also drain the fat (optional).

4

Once the ground beef is cooked, add the marinara sauce to the skillet and reduce heat to low. Simmer until the spaghetti squash is done baking, 20 to 30 minutes. Stir occasionally to prevent any possible burning.

5

When the spaghetti squash is done baking, remove it from the oven and let it sit until it's cooled off enough to handle. Shred the squash with a fork to create "spaghetti" strands. Leave the squash in the skin or scoop out into bowls/plates if desired.

6

Top each spaghetti squash half (about 1 cup shredded) with 1 1/4 cups of the meat marinara sauce and 1/4 cup of parmesan. Enjoy!