Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.

Carefully cut both of your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place, cut side up, on your baking sheet.

Brush all insides lightly with 1 Tablespoon of oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.

Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash. Let cool slightly.

Heat the remaining 1 Tablespoon of oil in a skillet and cook the beef until it starts to brown. Drain and remove any excess grease. Sprinkle it with garlic powder, Italian seasoning, sea salt and pepper.

While your beef cooks, place the marinara sauce and cottage cheese in a blender and blend together until creamy.

Pour this creamy sauce over your cooked beef, stir to combine well.

To assemble your casserole, scoop the fleshy noodles out of the spaghetti squash; Divide it in half. Use the first half to layer your lasagna casserole dish. Drizzle with half of the beef sauce then sprinkle with 1/2 cup of parmesan cheese.

Repeat the layers finishing the top with your remaining shredded cheese.

Bake at 375 degrees f. for 25 minutes, or until bubbly.

Enjoy it while it's hot.