1Preheat oven to 375 degrees F. Line a baking sheet (or oven-safe baking dish) with parchment paper or grease with olive oil or cooking spray. Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place spaghetti squash halves, cut side down on a baking sheet. Roast in the oven for about 45-50 minutes or until tender.
2After the spaghetti squash is cooked and cooled slightly to allow you to handle safely, use a fork to gently scrape the insides of each shell to loosen and separate the spaghetti squash strands. Add the spaghetti squash to a large bowl and set aside. Cut each shell into 2 long strips. Place empty shells back onto the baking sheet and save for later.
3*If using jarred sauce - you can combine with 1 pound of cooked ground beef. (Best if it's cooked for at least 30 minutes to let flavours develop).
4Combine both cheeses with the cooked spaghetti squash. Add salt and pepper, to taste. Divide the spaghetti squash mixture equally among the 4 empty squash shell. Divide the spaghetti sauce equally onto the squash and cheese mixture. Top the with extra shredded cheese.
5Place the spaghetti squash boats into the oven and bake for about 10 minutes or until the cheese is melted and starting to brown. Remove from the oven, let cool a few minutes and serve.
2 cups either vegetarian or meat spaghetti sauce (link to spaghetti recipe in description above) - or use a good quality jarred sauce (check label). If using jarred sauce - add one pound of grass-fed ground beef