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Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Place halves cut-side down in baking dish. Roast for 50 to 60 minutes until flesh is tender when pierced with fork. Let cool 10 minutes, then use fork to scrape flesh into strands, leaving strands inside the shells.
While squash roasts, heat medium skillet over medium heat. Add ground beef and cook, breaking into small crumbles, for 7 to 10 minutes until browned and cooked through. Drain excess fat if needed.
Stir marinara sauce into cooked beef. Let mixture simmer for 2 to 3 minutes until slightly thickened. Season with salt and pepper to taste. Set aside.
In medium bowl, combine ricotta cheese, Italian seasoning, salt, pepper, Parmesan cheese, and 1 cup of shredded mozzarella. Mix until smooth and evenly combined.
Reduce oven temperature to 375°F. Spoon half of meat sauce over squash strands in each shell. Use fork to gently mix sauce into strands.
Spread ricotta mixture evenly over saucy squash in both halves. Top with remaining meat sauce. Sprinkle remaining 1/2 cup mozzarella cheese over both squash boats.
Return filled squash boats to oven. Bake for 10 to 20 minutes until cheese is melted and golden brown. Optional: broil for 2 to 3 minutes for deeper color. Let rest 5 minutes before serving.

Make Ahead: Roast squash and cook meat sauce up to 1 day in advance. Store separately, then assemble and bake before serving.

Cheese Swap: Use blended cottage cheese instead of ricotta for more protein and tangy flavor.

Protein Options: Ground turkey, ground chicken, or Italian sausage all substitute well for ground beef.

Prevent Watery Squash: Let roasted squash strands drain in colander for 5 minutes before adding sauce.

Storage: Store leftovers in airtight containers for up to 4 days. Reheat in microwave or oven at 350°F.