1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out the seeds.

2. Brush the inside of each half with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 35–40 minutes, or until tender and easily shredded with a fork.

3. While the squash roasts, heat olive oil in a skillet over medium heat. Sauté the diced onion until softened.

4. Add the ground beef or turkey and cook until browned, breaking it up with a spoon.

5. Stir in garlic, then add crushed tomatoes or marinara. Season with additional salt, pepper, and herbs. Let simmer for 10–15 minutes.

6. In a small saucepan, melt butter and stir in minced garlic, parsley, and oregano. Cook just until fragrant, then remove from heat.

7. Remove squash from the oven, flip each half over, and use a fork to loosen the strands.

8. Drizzle garlic herb butter over the strands and toss gently to coat.

9. Spoon meat sauce into each squash half. Top with mozzarella and parmesan.

10. Return to oven and bake for 10 minutes. Then broil on high for 2–3 minutes, until cheese is bubbly and golden.

11. Garnish with extra parsley and serve hot.