Spaghetti squash lasagna

Slightly modified from Cooking Light.

2 Small spaghetti squash (about 1 1/2 lb each)
2 teaspoon olive oil
4 clove garlic, minced
1/2  cup ricotta cheese
1/8 teaspoon kosher salt
1 cup mozzarella cheese, shredded
1/2 pound ground beef, venison, turkey or chicken
1 1/2 cup marinara sauce
1/4  cup parmesan cheese, grated

Instructions: Cut squash in half, scoop out seeds, and place cut side down on a jelly roll pan with a little water.  Bake at 350 for 50-60 minutes.  As soon as it's cool enough to handle, scrape out the strands with a fork, leaving a small layer of squash in the shell.  Drain strands or squeeze in a towel.

Mix garlic, oil, cheese, salt and 1/4 c mozzarella with the squash strands.

Cook ground meat, if using, until browned.  Add marinara sauce, cover and simmer 4 minutes.

Increase oven temp to 425.  Layer in squash shells:  sauce, squash mixture, mozzarella,  sauce, squash, mozzarella, parm.  Bake for 20 minutes.

If desired, place under broiler for 1-2 minutes to brown the cheeses.

Let stand 10 minutes before serving.