Spaghetti Squash Lasagna

Spaghetti Squash Lasagna 1 small spaghetti squash 3.5 - 4 lbs 1 lb lean ground beef 3 cloves garlic minced 1/2 yellow onion finely diced 1/2 tsp Italian seasoning 24 oz marinara sauce 3 c. low fat cottage cheese 1/4 c. Parmesan cheese grated 1/2 c. Mozzarella cheese shredded Preheat oven to 375 degrees F. Line baking sheet with foil or a silicone baking mat. Set aside. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Place spaghetti squash, cut side down, on prepared baking sheet. Bake in preheated oven for 40-45 minutes, or until tender and it shreds easily with a fork like noodles. While squash is cooking, brown hamburger in large skillet with garlic, diced yellow onion and Italian seasoning. Break up meat and cook until completely browned, drain grease and set aside. When spaghetti squash is done cooking, remove from oven and reduce oven heat to 350 degrees F. Scrap spaghetti squash flash into stringy noodles. Press excess moisture out of noodles with a paper towel. Lightly coat a 8'' x 8'' baking dish with nonstick spray. Evenly layer half of spaghetti squash, half of marinara sauce, half ground meat and half cottage cheese in baking dish. Repeat with second layer. Evenly top with Parmesan cheese and Mozzarella. Place in preheated oven and bake for 30 minutes or until golden and bubbly.