Pre-heat oven to 400 degrees F.

Slice the end off your spaghetti squash where the stem is (to give yourself a flat base to place on the cutting board) then slice in half lengthwise and scoop out the seeds. Repeat for each squash.

Next grab a lipped baking sheet. Rub the cut side of the squash with olive oil and place on your baking sheet and roast face-down for about 30 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash: Two 1.5 lb spaghetti squash will take about 30 minutes, one 3 lb squash will take 40-45 min.

While the squash roasts, grate your cheeses and measure out the remaining ingredients.

Combine minced garlic with a drizzle of olive oil an a pinch of salt, then microwave for 30 seconds, until fragrant. Alternatively you may sauté it if preferred.

Season ricotta with half your mozzarella, half the parmesan cheese, garlic mixture, Italian seasoning blend, crushed red pepper flakes, and a little parsley if desired. The red pepper flakes add a bit of spice so if you're not a fan, totally leave them out!

Once squash is ready, allow to cool, then fluff the spaghetti-like strands with a fork. 

Divide the ricotta cheese between squash boats and gently fold in the mixture. 

Add a little more mozzarella to each boat, dollop on your marinara (a thicker sauce works better here), and top with remaining cheeses. Top with a sprinkling of Italian seasoned panko (you may even add al little extra seasoning if desired - I do!) and bake on your baking sheet for 25 minutes at 400 degrees F.

Sprinkle on your choice of fresh herbs for a tasty green garnish and dive in while it's hot!