Bake your spaghetti squash’s! Preheat oven to 425 degrees F and line your baking sheet with foil.Place the spaghetti squash’s onto the lined baking sheet. Roast in the oven for 45 minutes, flipping over halfway through. It's done when the skin stabs fairly easily with a knife. Remove from the oven, then let sit for 10 minutes before slicing.

While your spaghetti squash is roasting, chop your onion & mince the garlic. Then spray a large skillet with cooking spray and cook meat over medium high heat along with your onion and garlic, breaking up the meat as it cooks.

Once spaghetti squash has rested, remove seeds and discard then remove strands and place in a large bowl. Add cooked ground meat with spaghetti squash, along with the rest of the ingredients. Mix well to combine, until all of the ingredients are well incorporated.

Pour everything into a 9x13 inch baking dish sprayed with cooking spray and top with mozzarella cheese. Place toothpicks around the perimeter of the baking dish as well as a few in the center to prevent the tin foil from sinking into the cheese topping. (Pro Tip: spray your tin foil with cooking spray. This way no cheese will stick to your tin foil).

Bake at 425 degrees for 1 hour. Cover with foil for the first 30 minutes of baking, then remove foil for the rest of the time. Remove from the oven once the lasagna is set and browned on top.

Let cool for 20 minutes before cutting into.