• Brown ground beef and minced garlic, then drain if desired.
• Add low carb spaghetti sauce to the meat mixture and simmer with a lid on the pot for about 10 minutes.
• Pierce spaghetti squash with knife and cook for 5 min in microwave.
• Cut in half and dig out seeds then brush the insides with a light coat of olive oil and salt/pepper. Place facing down on a baking sheet and bake approx 25-35 min in a 375- degree oven until tender. Cooking times will vary depending on the size of the spaghetti squash. You'll want it to be a bit al dente since you will bake it again once the lasagna boats are assembled.
• Remove from the oven when done and allow to cool for 5 min.
• With a fork, scrape out the inside of the spaghetti squash, leaving the spaghetti squash inside the shell to make a "boat."
• Combine 6oz of Ricotta cheese, 1/4 cup Parmesan cheese, egg, and Italian seasoning.

To assemble Spaghetti Squash boats:

• Spoon the ricotta cheese mixture on top of the loosened spaghetti squash.
• Add spaghetti sauce
• Top with mozzarella cheese and remaining Parmesan cheese, then sprinkle a little Italian seasoning on top.
• Bake in a 400-degree oven for 25 minutes.