Preheat the oven to 400°F (200°C). Prepare your spaghetti squash by cutting it in half lengthwise and scooping out the seeds until smooth and clean.

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

Sauté the diced onion in a skillet over medium heat with a drizzle of olive oil until softened and translucent, about 3-4 minutes.

Cook the ground beef or turkey until browned, breaking it up with a spoon until evenly cooked through. This should take around 5-7 minutes.

Combine the sautéed onion with minced garlic, then stir in the crushed tomatoes or marinara sauce. Season with a touch more salt, pepper, and dried oregano. Let this simmer beautifully for 10–15 minutes to deepen the flavors.

Melt butter in a small saucepan, and mix in minced garlic, chopped parsley, and oregano. Cook until fragrant, then remove from heat.

Remove the roasted squash from the oven, flip each half over, and use a fork to gently loosen the strands into spaghetti-like pieces.

Drizzle the delicious garlic herb butter over the strands and toss gently to coat every bit.

Spoon the hearty meat sauce into each of the spaghetti squash halves. Top them generously with shredded mozzarella and grated parmesan.

Bake in the oven for another 10 minutes. Then, turn on the broiler and cook for 2-3 minutes, until the cheese is bubbly and golden brown.

Garnish each serving with extra chopped parsley and serve hot!