Preheat oven to 375℉.

Slice the spaghetti squash in half, then place on a rimmed baking sheet, cut side down.

Add 1 cup of water to the baking sheet.

Bake spaghetti squash for approximately 40 minutes, until all water is evaporated.

Allow the spaghetti squash to cool until comfortable to handle.

Meanwhile, prepare the filling.

Place the olive oil in a large saucepan over medium heat.

Once the oil is hot, added the diced onion and cook for 3-4 minutes, until golden and soft.

Add the minced garlic and cook for an additional minute.

Add the crushed tomatoes, stir to combine and cook until tomatoes are hot throughout, about 3 minutes.

Stir in the Italian Seasoning.

Add the ground beef and stir to combine. Cook until the ground beef is hot, breaking up clumps with the back of a spoon until the sauce is a consistent texture, about 5 minutes.

Add the cottage cheese and stir to combine. Remove from heat.

Grease a 9” x 13” casserole dish.

Use a fork to gently remove the spaghetti squash strands from the rind.

Place the spaghetti squash from one half of the squash into the casserole dish and spread to form an even layer.

Spread half of the meat sauce over the spaghetti squash layer, using a spatula to spread into an even layer right to the edges of the casserole dish.

Sprinkle 1 cup of the shredded mozzarella cheese over the meat layer.

Repeat, layering the remaining spaghetti squash, followed by the remaining meat sauce and then top with the remaining 2 cups of shredded cheese.

Cover the casserole dish with tinfoil and bake for 30 minutes.

Remove the lasagna from the oven, remove the tinfoil and use paper towel to dab up any moisture on the top of the lasagna, if needed.

Set oven to broil and return the lasagna to the oven.

Broil for 3-5 minutes until the top layer of cheese is lightly golden.

Remove the lasagna from the oven and allow to set for a few minutes before garnishing and cutting in.